Take a mixing plate(paradh), seive all dry ingredients and add curd and oil to the mixture.

Add water and make a soft dough. Cover with a damp cloth and keep aside for 1.5 hours

After 1.5 hours, knead the dough slightly and make the dough balls equal in size.

Take a rolling board, place the ball on it, dust some plain flour/maida to avoid sticking

Sprinkle some finely chopped fresh coriander leaves and Nigella seeds on the balls.

Flatten it with the help of your hands in such a way that Coriander leaves and Nigella seeds sticks to the balls.

Now with the rolling pin, roll the ball in oblong shape. Roll it neither too thick nor too thin

Meanwhile, heat the iron tawa on high flame.

Now on the plain side of the kulcha, apply good amount of water with your hands.

Once the tawa is nice and hot, flip the water side kulcha facing tawa, so that it sticks to tawa.

Press the kulcha from sides, with your fingers. Once you see bubbles on the kulcha, turn your tawa upside down directly on the flame. Flame should be high.

You can now see you Kulch getting cooked directly on the flame. Once it's cooked evenly keep the tawa on place and with the help of spatula scrap the sides and remove kulcha on a plate.

Grease it with ghee or butter or oil.
Serve hot.