Make a soft dough mixing all purpose flour, baking powder, salt,sugar, 2 tsp of butter,milk, yogurt.Add water if required.

Cover the dough for 30 minutes with a wet cloth.

After the rest period, take a ball size portion from the dough, sprinkle some flour over it, spread little nigella seeds and some chopped coriander leaves over.

Now roll it flat thick with a roller

Heat a tawa, sprinkle little water and place rolled roti over it. Let it cook for 2 minutes. You can see it’s getting puffed. Don’t pressure it like a chapati to puff like a ball.

Turn upside down the tawa over flames directly to the Kulcha for few seconds.

Take it out from the tawa and butter brush it and serve hot with any gravies.

For the Paneer Gravy, heat a kadai with 4 tsp of oil. Sauté the onion, ginger garlic paste, tomato paste till the masalas leaves oil. Add salt, turmeric powder and Paneer cubes in the masala. You can add red chilli powder or green in it. Pour a cup of water and garam masala powder. Let it boil and turns into a thick gravy. Serve with the Kulcha.