In a mixing bowl, add flour, salt, sugar, baking powder, and baking soda. Mix well.

Pour in the curd and mix it into the flour.

Add 2 tbsp oil/ghee and combine.

Add water little by little and knead to make a soft, smooth dough.

Cover the dough with a damp cloth or lid and let it rest for 1 hour.

Take a bowl and add onions, green chilies, coriander, cumin seeds, chili powder, and salt.

Combine everything evenly.

Make medium-sized dough balls.

Dust with flour and roll one ball into a small circle (about 3 to 4 inches).

Place 1 to 2 tbsp of onion mixture in the center.

Bring the edges together and pinch to seal tightly.

Gently roll the stuffed ball into a round kulcha(not too thin).

Set the tawa on medium-high flame. Brush water on one side of the kulcha, this will help it stick.

Stick the wet side onto the hot tawa. Hold the tawa and turn it toward the flame so the other side cooks and puffs.

Once browned and puffed, take it off the tawa and brush with ghee or butter.