First dough:
Sieve flour with baking powder, soda bicarbonate and salt. Add yogurt, egg re-placer, soy milk, sugar and sufficient water. Knead well into a medium soft dough.
Apply a little oil and knead it further. Keep it under wet cloth for one hour.
Knead the dough once again and divide the dough into six to eight equal portions.
Second dough:
Sieve refined flour with salt. Rub in butter till it becomes crumbly. Gradually mix in the soy milk and knead to make a soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes.
Knead the dough once again and divide the dough into six to eight equal portions and form them into smooth balls. Cover with the damp cloth and rest for another ten minutes.
Stuffing:
Mix boiled grated potatoes, chopped onion, salt, green chillies, red chili powder, cumin powder, anardana and chopped coriander leaves. Mix with hands.
Divide the potato mixture into six to eight equal portions and keep aside.
Flatten a portion of the first dough, place a portion of the potato mixture in the centre and fold the dough over to form a ball.
Flatten a portion of the second dough and place the stuffed ball in the centre and fold to form a ball. Place this on a lightly floured surface and roll gently into a disc.
Heat a pressure cooker. Rub a wet hand on one side of the kulcha, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the kulcha.
Place the cooker over the flame upside down so that the open end is towards the flame. Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more.
Straighten the cooker and gently dislodge the kulcha from the cooker wall.
Brush the hot kulcha with butter and serve immediately.

First dough:
2 cup refined flour (maida)
1/2 teaspoon baking powder
1/4 teaspoon soda bicarbonate
1/2 teaspoon salt
1 tablespoon yogurt
1/2 egg re-placer
1/2 cup soy or nut milk
1 teaspoon sugar
1 tablespoon oil

Second dough:
2 cup refined flour (maida)
salt to taste
4 tablespoon butter
1/2 cup soy or nut milk

Stuffing:
2 medium potatoes, boiled & grated
1/2 medium onion, chopped
salt to taste
2 green chillies, chopped
1/2 tabl red chilli powder espoon
1 tables cumin powder poon
2 teaspoon pomegranate seeds (anardana)
1/4 cup fresh coriander leaves, chopped