Aloo Kulcha

In a large bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-7 minutes until the yeast is frothy.

Add Atta flour, salt, and vegetable oil to the yeast mixture. Knead for 8-10 minutes until a smooth, elastic dough forms. Cover the dough with a damp cloth and let it rest in a warm place for 1.5-2 hours, or until it doubles in size.

Boil Potatoes until tender. Peel the Potatoes and mash them thoroughly in a separate bowl.