To activate yeast dissolve sugar in ⅓ Cup lukewarm water and add yeast. Set aside for 5 minutes or until liquid turns frothy.

For binding the dough for kulchas, combine flour, salt and garlic powder in a bowl. Make well in the center of the flour and add yeast mixture. Mix all the ingredients together and using little lukewarm water at a time form a soft and elastic dough. Knead for about 5 – 10 minutes.

Transfer the dough to a clean, greased bowl and cover with a plastic wrap. Let rest in warm place until it doubles in size or for about 1 – 1 ½ hour.

Meanwhile prepare the filling, mix chopped onion, chili and half of chopped mint leaves. Add salt to the stuffing at the last moment else onion will ooze out it’s own water resulting in wet stuffing. I add salt, when I am ready to roll out kulchas.

Once the dough has risen double in size, punch it to remove the air. Knead for 2 – 3 minutes.

Divide the dough into 10 equal small sized balls.

To make kulcha, heat pan to medium high heat. Dust the surface with little flour roll out one dough ball into a 3 inch circle using rolling pin.

Place a tablespoon of stuffing in the center of the circle, bring together all the sides of the circle in the center and seal tightly to make a ball again.

Slightly flatten the dough ball with your palm. Spread a teaspoon of remaining chopped mint leaves over the surface and on top of it roll out the stuffed ball into approx 5 inch circle.

Cook on hot pan until light brown on both sides. The Kulcha should puff up like chapati so it could be cooked over directly flames as well.

Serve Kulcha hot with Channa Masala.