INGREDIENTS

2 cups Whole Wheat Flour
3 tablespoon Thick Curd
⅓ cup Milk at room temperature
½ teaspoon Baking Powder
¼ teaspoon Baking Soda
2 tablespoon Kalonji/Onion Seeds
1/4 tsp Red chilli powder
Fresh Coriander Finely Chopped as needed
1 teaspoon Oil + extra as needed for cooking Kulcha or Butter

INSTRUCTIONS

In a mixing bowl add whole wheat flour, baking soda, baking powder, salt and thick curd. Mix well until it looks lumpy.
Add milk little by little as needed and begin to knead the dough.
When the dough comes together, add 1 teaspoon of oil and knead it well for 4-5 mins.
The dough should be soft and pliable. Set it aside for 15-20 mins.
split the dough into equal sized balls.
Take a ball of dough and dust it in some flour, roll it into a circle.
Sprinkle chopped coriander leaves and onion seeds at the center. Gently press them well.
Roll into a circle of desired thickness. Repeat this with the rest of the dough.
Meanwhile heat a pan/tawa. Place the rolled Kulcha and cook it until bubble form on top.
Flip it over and brush with oil/brush.
Once both the sides have golden brown spots all over, remove it from heat. Repeat this with rest of the rolled Kulchas.
Serve hot with any curry/gravy of your choice.