TO MAKE THE DOUGH DIRECTIONS

1. In a large mixing bowl add in maida, salt, sugar, baking powder, and oil.
   Mix well and then add in yogurt. Knead well and then begin to add water 1 tablespoon at a time to knead your dough.
   Knead till you have a soft dough. It’s ok if it feels sticky.
   Once the dough is kneaded completely, rub it with some oil and cover it with a damp paper towel and set aside for 30 minutes.

TO MAKE ONION STUFFING

1. Heat oil in a pan.
2. Add in ajwain, cook for 30 seconds and add in the onions. Cook the onions till they are translucent and set aside to cool for 15-20 minutes.
3. Once the onions are cool, add in the rest of the ingredients to prepare your stuffing and set aside.

TO LAMINATE THE DOUGH

1. Knead the rested dough for a few minutes. Using a clean surface, sprinkle some plain flour and start rolling out the dough using a rolling pin.
2. You are looking to make an oval or rectangle shape. It should be about 10-12 inches in diameter.
3. Laminate the dough by spreading the softened butter all over the rolled out dough. Make sure to get all the edges.
   Sprinkle it with some flour and start folding the dough as if you were making cinnamon rolls.
4. Divide the dough into 6 equal parts.
5. Pinch the ends of the dough and pull them together to form a ball. This ensures that the butter is fully enclosed.

STUFFING THE KULCHAS

1. Take one part of the dough (make sure to keep the others covered with a damp paper towel) and roll it out with a rolling pin. You may need to use some flour to help you roll it out. It should be about 3 inches in diameter.
2. Using a spoon, stuff the kulchas with the onion stuffing making sure to push them down.
   Pinch the dough together to fully enclose the filling inside.
3. Repeat for the rest of the portions and refrigerate for 30 minutes to allow the dough to set.

PREPAPARING THE KULCHAS

1. Sprinkle some flour on a clean surface and begin to roll out the stuffed kulcha.
   Use a gentle hand when rolling, and keep rolling till you have achieved your desired size (about 6-8 inches in diameter).
   The rolled-out dough should be thick.
2. Sprinkle the kulcha with cilantro and using your fingertips make indentations all over the kulcha.
3. Heat the tawa.
4. Lift the kulcha with your hands, and spread water on the bare side of the kulcha (not the side with cilantro) and slap it on a hot tawa water side down.
5. Allow it to cook for 2 minutes or till you start to see it forming bubbles.
6. Flip and cook the other side for a few minutes.
7. Finish it off by cooking it on an open flame to char it.
8. Spread the kulcha with ghee and using 2 small kitchen towels crush the kulcha in between your hands and you will see the perfectly formed layers.
9. Repeat the same steps for the rest of the kulchas and eat immediately. You can also keep them warm in a roti warmer.