Dissolve the active dry yeast and sugar in warm (not hot) water. Allow it to rest for about five minutes until the mixture becomes frothy.

Add the yeast mixture to the flour, salt, and oil and mix everything together by hand until a soft, sticky dough forms.

Transfer the dough onto a clean, floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. You can alternatively use a stand-mixer with a dough hook on medium speed for five minutes.

Place the tacky kneaded dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for one hour, or until it doubles in size.

While the dough is rising, prepare the filling. In a bowl, mash the boiled potatoes until smooth. Add chopped cilantro leaves, minced green chili, chaat masala, turmeric, ground cumin, and salt. Mix well to combine all the ingredients.

While the dough is rising,  preheat your oven to the highest temperature possible (usually around 500°F or 260°C) and place a baking stone or steel inside to heat up. Preheating well in advance allows the stone to absorb the heat from the oven.

Once the dough has risen, punch it down to release the air. Divide the dough into eight equal-sized portions and shape them into balls.

Take one dough ball and roll it out into a small circle on a floured surface. Place a portion of the potato filling in the center of the circle.

Gather the edges of the circle and pinch them together to seal the filling inside, creating a stuffed ball. Gently flatten the ball and roll it out into a slightly thick, 6-7 inch (15-18 cm) kulcha. Repeat this process with the remaining dough balls and filling.

Sprinkle the tops of each kulcha with crushed coriander seeds, chopped cilantro and a generous sprinkle of Kashmiri red chili powder. Press the seasonings into the surface of the dough gently with your hand or rolling pin, so that the seasonings do not come off while baking.

Once the oven is preheated and the baking surface is hot, carefully transfer the rolled kulchas onto the hot stone or steel. Bake them for 8-10 minutes or until they turn golden brown and puff up. You can either transfer the formed kulcha into the oven with both hands or use a very lightly floured plate or pizza peel to transfer the dough into the oven.

Remove the baked kulchas from the oven and brush them generously with oil while they are still piping hot. Optionally you can garnish them with some fresh raw cilantro leaves, or a sprinkle of garam masala.

Serve the Amritsari Kulcha with channa, Punjabi dry bhindi, or your favorite curries and subjis.