Kulcha is a soft and fluffy leavened bread made using flour and curd. It is a popular North Indian recipe. It is usually served with Amritsari Chole, vegetarian/non-vegetarian gravies, or pickles.
In a wide plate, take the flour. Add baking powder and baking soda. Mix them together with the flour.
Then, make a small hole or well in the middle of the flour (as shown in the pictures below).
In this well, add curd, milk, oil/ghee, sugar, salt, and water. Mix the flour with all these ingredients. Add more water, if required. Knead the dough well. It should be soft and smooth.
Cover this dough with a wet cotton cloth or kitchen napkin. Leave it for 2 hours and let it ferment.
After 2 hours, remove the cloth. The flour must have risen a bit and fermented.
Knead the dough once again. Make small balls of this dough.
By using a rolling pin (belan), flatten the dough into a round shape.
Then, sprinkle some nigella seeds (kalonji) on one side of the flattened dough. Then, again flatten the dough so that the seeds get embedded in the kulcha. Make a medium-sized kulcha.
Heat a tawa or iron griddle on a medium flame.
Place the kulcha on the tawa. Cook one side till its half cooked.
Then, flip the kulcha and cook the other side.
Apply ghee on both sides while cooking the kulcha. Cook until you see some golden spots on both sides.
The kulcha should be evenly cooked on both sides.
Again, apply some more ghee on the side where kalonji was sprinkled and sprinkle some chopped coriander leaves on it.
Similarly, prepare kulchas of all the remaining dough.
Serve the kulchas hot with any gravy of your choice or pickles.