Knead all-purpose flour, baking powder, yogurt, salt, and water into a soft dough; rest for 2 hours.
Boil, peel, and mash potatoes, mixing with salt and amchur powder for the kulcha filling.
Pressure cook soaked chickpeas with water and salt for 6 whistles; simmer with sautéed onions, tomatoes, ginger paste, garlic paste, and garam masala to make chole curry.
Stuff dough balls with potato filling, roll into flat disks, and bake on a hot skillet over direct flame until crisp.
Brush kulchas generously with melting butter and serve piping hot alongside the spicy chole.