|White flour||1 Cup (16 tbs)|
Boil the potatoes; drain, peel and mash them with a fork while still hot.
Add salt to the flour and sift it.
Gradually mix the flour into the potatoes, about two teaspoons at a time.
No water should be added to the dough.
Wet your hands with a little warm water and knead the dough.
Make seven or eight balls of the dough and roll them out into round shapes.
You can fry them after an hour or two but you must roll them out at once.
Fry the kulchas just before serving.
Do not overheat the ghee for excessive heat will make the kulchas turn red.