Arbi dhania kulcha ( taro root coriander kulcha)

Preparation time:20 minutes
Cooking time:15 minutes
Serve:4

Ingredients:

• Plain flour (maida)
• coriander powder (dhania powder)
• 12 cloves of garlic(lehsun)
• red chili powder 11/2 teaspoon
• salt
• oil
• taro roots 250gm (arbi)
• coriander leaves one bunch (dhania patti)
• curd 125gm (dahi)
• eating soda
• citric acid
• dry mango powder 2 teaspoon (amchur powder)
• turmeric powder 1/ teaspoon (haldi)
• garam masala 1 teaspoon
• cumin seeds 1/4 teaspoon(jeera)
• carom seeds (ajwain) 
• sesame seeds (til)
• asafoetida

procedure:

•  Boil taro roots, pill the cover and cut medium dices.  Grind garlic, red chili powder, salt and  3 teaspoon of oil together and make chutney. 
• Now heat 3 teaspoon of oil in kadai and add garlic chutney, mix well.  
• Add cumin seeds, asafoetida and carom seeds stir for 10 seconds.  Now add taro roots stir for a while and add turmeric powder.  Add salt and mash the taro roots.  
• Cover the kadai and cook for 5 minutes. Add chopped coriander leaves, dry mango powder and garam masala.  Cook for another 2 minutes.  
• Now take a bowl and mix plain flour, salt, oil, curd, citric acid, eating soda and knead to a soft dough. Dough should be very soft and make sure you add ample amount of oil.
• Now make medium ball of dough and fill taro roots in the center.  
• Tap the balls with hands, dust some plain flour and roll them to a flat bread.  Now heat 2 teaspoon of oil on a pan and place kulcha and cover it.  
• Cook for 4 minutes on medium flame until crisp.  Now roast it from another side with 2 teaspoon of oil.  Garnish with coriander leaves and serve hot with green chutney.