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

When you are ready to make the kulchas, knead the dough again by beating it down, mix in a tsp of 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.

Homemade Paneer works out best for this recipe. However, if you are using store bought, make sure you soak in hot water, and then use it.

If the paneer is just made, you can crumble it else grate it in a bowl.

Take the grated or crumbled paneer in a bowl, add the red chilli powder, chaat masala, roasted cumin powder and salt to taste. Mix well and make balls of equal portions and set aside.

Making the Kulchas

Divide the dough into equal size balls. Flatten the sides of the balls, keeping the center part thick.

Place the paneer balls in the centre and gather the edges to fold over the paneer to completely cover it.

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

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

Similarly make the remaining kulchas.

Heat the tawa, when it is hot, place the kulchas, gently press on top to ensure equal cooking. Once its cooked on one side, flip to the other side and again cook

You can also bake in OTG. Place the rolled out kulchas on the greased baking tray and bake in a preheated oven for about six to eight minutes at 200 C degree. This again depends on individual ovens. So its best to bake for an initial temperature, check and repeat for rest.

Brush the hot kulchas with oil and serve immediately.