Sieve the flour along with salt and baking powder in a wide bowl.
Add oil and curd.
Put milk and mix the ingredients.
Add warm water and knead to a soft dough.
Cover with a thin cloth and keep it aside for two hours.
Knead the dough well. Make eight balls of it.
Take a ball of the dough and roll it into a 4 inch diameter circle.
Sprinkle some kalonji and chopped coriander over it. Roll it again.
Heat an iron skillet.
Smear some water on the beneath surface of the rolled kulcha and put it over the skillet. Let cook on medium flame.
Once the spots are seen, turn the skillet and hold it directly over the flame for a few seconds. Once the brown spots are seen, remove
