In a large mixing bowl, take maida, sugar, ajwain, salt and combine together. Make space in the middle and add dahi in that space. Mix well. Next add baking powder, baking soda and mix together.

Now adds lukewarm water and knead dough for 5 minutes. Add 1 Tbsp oil and knead dough for 5 mins until smooth. Dough feel slightly sticky. Cover the dough with damp cloth and keep aside 3 to 4 hours in a warm place.

For making Stuffing:-
Take boiled potatoes. Peel and mashed them. Then add crumble paneer, ginger & green chilli paste, red chilli powder, coriander powder, garam masala, amchur powder, salt and fresh chopped coriander leaves. Combine the mixture together and divide into 8 equal portions ball

Now take the dough. After 3 hours the dough volume is increases. Knead it for 1 min and make equal medium balls.

Take a dough ball. Dust the surface with some flour. Roll dough ball in small round shape. Fill the Aloo-Paneer stuffing in the middle. Close the edges and secure it. Remove excess dough.
Reverse the stuffed ball dough. Dust the surface with some flour. Gently roll stuffed ball into oval shape.

Brush the top surface with butter. Sprinkle some kalonji, sesame seeds and chopped coriander leaves. Pat it on top with your fingers or gently roll with rolling pin.

Heat a Tawa or nonstick pan on medium-low flame. Spread water over the bare base of kulcha and place it on Tawa and cook for 1 min. Flip and cook other side for 30-40 seconds or till it get a golden spot.

Press gently the sides with spatula so as to cooked evenly. Flip again and remove Kulcha from Tawa

Brush Kulcha with some butter.
Serve hot Aloo-Paneer Stuffed Kulcha ​with curd, pickles or any gravy.