Prepare the dough by mixing 2 cups of atta (whole wheat flour), 1/2 teaspoon salt, 1 tablespoon oil, and 3/4 cup water. Knead the dough until it becomes soft and smooth. Cover it with a damp cloth and let it rest for 30 minutes.
For the potato filling, boil 4 medium-sized potatoes until they are cooked. Peel and mash them in a bowl.
Add 1/2 teaspoon cumin seeds, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon amchur (dry mango powder), 1/4 teaspoon chaat masala, 1/4 cup chopped coriander leaves, and salt to taste to the mashed potatoes. Mix well to combine all the ingredients.
Divide the dough into 8 equal portions and the potato filling into 8 equal portions as well.
Roll out one portion of the dough into a small circle, place a portion of the potato filling in the center, and seal the edges by bringing them together. Flatten the stuffed dough ball and roll it out gently into a 6-inch circle.
Heat a tawa or griddle over medium heat. Place the rolled-out kulcha on the tawa and cook for 1-2 minutes until bubbles appear on the surface. Flip the kulcha and cook the other side for another 1-2 minutes until it turns golden brown.
Apply some ghee or butter on the cooked kulcha and transfer it to a serving plate. Repeat the process for the remaining dough and filling.