In a large mixing bowl, combine 250 grams of all-purpose flour (maida), 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of baking powder, and 2 tablespoons of oil. Mix well.
Gradually add 100 ml of lukewarm water to the flour mixture and knead it into a soft dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Meanwhile, prepare the stuffing by boiling and mashing 4 medium-sized potatoes. Add 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of amchur (dry mango powder), 1/2 teaspoon of cumin seeds, 1/2 teaspoon of coriander powder, 1/4 teaspoon of ajwain (carom seeds), 2 tablespoons of chopped coriander leaves, and salt to taste. Mix well.
Divide the dough into 6 equal portions and roll each portion into a ball. Flatten each ball and stuff it with the potato mixture. Seal the edges and roll it out into a 6-inch circle.
Preheat a tawa or griddle over medium heat. Place the rolled kulcha on the tawa and cook for 2-3 minutes on each side until golden brown and cooked through. Apply some ghee or butter on both sides while cooking.
Serve the Amritsari Kulche hot with chole, yogurt, and pickle.