To prepare the dough : In a large bowl add ½ cups of curds, salt to taste, ¼ tsp of baking powder, ¼ tsp of cooking soda, 1 tblsp sugar powder, 1 tblsp of oil and mix well till it mixes well and becomes creamy. Add in 2 cups of Maida 1 cup of wheat flour to it and mix well adding a bit of water. It should come to a crumble texture. Now add in ½- ¾ cup of water and knead to smooth dough. Sprinkle more water if necessary. Cover with a wet cloth to keep it moist and cover the vessel with a plate and leave aside for a few hours.
To prepare the filling for stuffing : Pressure cook 4 medium sized potatoes to 4-5 whistles, Let the pressure drop, remove let cool a bit, peel of the skin and mash the potatoes well. There should be no lumps of small piece left. Add to this 3-4 roughly mashed green chillies, 2 medium sized onion cut finely, 2 medium sized carrot, peeled and grated, ¼ tsp haldi powder, 1 tsp jeera powder, ½ tsp fennel seeds powder, 1 tsp garam masala powder, ¼ tsp amchur powder, salt to taste, ¼ cup of finely chopped coriander leaves and mix well. Do not add any water to the mixture. Keep it in fridge if not using immediately.
To prepare the Kulchas : Knead the dough again till smooth. Make equal sized large lemon sized balls of it. Similarly prepare balls of the filling too.
Roll each dough ball in wheat flour and roll it out to a round roti. Now keep the potato filling mixture in the center and cover it up on all sides with the dough and form it to a round ball again. Dust it again and roll it into the shape of naan. Do not put more pressure while rolling as the filling may come out. Now roll out to prepare all the remaining kulchas by stuffing the filling in each of them similarly.
Kulchas are usually cooked on a tandoor, some also use the method of using the sides of pressure cooker over the gas flame. This method is now used quite commonly all around.
I have however fried the kulchas on tava over gas flame. Heat a tava on high heat, lower the heat to medium and apply oil and spread evenly. Place a rolled out kulcha and fry till bubbles appear on top. Apply bit of oil on top side too and flip over and cook on the other side till done. The kulchas should have nice brown spots on them. Remove and apply melted ghee on them. Repeat the same with the remaining kulchas.
Serve with any spicy curry of your choice. Goes well with non veg curries or paneer dishes.