Boil 3-4 medium-sized potatoes until they are cooked well. Peel and mash them in a mixing bowl.
Add 1 finely chopped onion, 1 finely chopped green chili, 1/2 teaspoon grated ginger, 1/4 cup chopped coriander leaves, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, 1/2 teaspoon amchur powder, and salt to taste. Mix well to prepare the masala filling.
In another bowl, mix 200 grams of all-purpose flour (maida), 1/2 teaspoon baking powder, 1/2 teaspoon sugar, 1/2 teaspoon salt, 2 tablespoons of oil, and 1/4 cup of curd. Knead the mixture into a soft dough using water as needed. Cover and let it rest for 30 minutes.
Divide the dough into equal portions and roll each portion into a ball. Flatten each ball and stuff it with the prepared masala filling. Seal the edges and roll it out gently into a thick kulcha.
Heat a tawa or griddle over medium heat. Place the stuffed kulcha on the tawa and cook until golden brown spots appear on both sides. Apply some butter or ghee on each side while cooking.
Serve the masala kulche hot with yogurt, pickle, or chutney.