In a wide bowl, sift the flour with soda, baking powder, salt. Gradually mix in the curds, and ghee. Rub well. Then, slowly add the milk and knead to a soft dough. Cover with a a damp cloth and rest the dough for 30 minutes.

Beat down again, mix in a tsp of cooking oil and cover again. Let it rest for 30 mins more.

Divide the dough into six to eight equal portions and form them into smooth balls.

Wash and mark the potatoes. Microwave the for 10 mins. Once cooled down, peel and mash well.

Heat a pan with cooking oil, roast the onions to brown.

In a bowl, add the mashed potatoes, onions, coriander leaves, mint leaves, green chillies, anardana powder, red chilli powder, add little kalonji, roasted cumin powder and salt to taste.

Divide the aloo mixture into equal portions and set aside.

Flatten a portion of dough, place a portion of the potato mixture in the centre and fold the edges over to form a ball.

Place the stuffed ball on a lightly floured surface and roll gently into a disc of four to five inch diameter.

Brush lightly with a little of oil, sprinkle some onion seeds on the surface and press with your palm.

Similarly make the remaining kulchas.

Place the kulchas on hot tawa, cook on both sides.

If you want to bake, place the rolled out kulchas on the greased baking tray and bake in a preheated oven for about six to eight minutes.

Brush the hot kulchas with oil and serve immediately.