Mix all-purpose flour (maida), salt, sugar, baking powder and baking soda in a bowl. Make a well in the center.

Add curd, oil and water in the well.

Mix the flour with the liquids first, and then begin to knead.

Knead to a smooth and soft dough.

Cover the dough with a moist kitchen napkin. To know more, swipe up!

Keep the dough for 2 hours to leaven.

Lightly knead the leavened dough again.

Make small balls of the dough. Sprinkle some nigella seeds on the ball, then roll each into a small-sized kulcha on a lightly dusted rolling board.

Heat a tawa. Place the kulcha on the very hot tawa.

Cook one side partly or till it is ¼th cooked.

Flip and cook the other side till it is ½ cooked. Apply ghee or oil on both sides.

Cook till it gets golden spots and is evenly cooked on both sides.

Serve kulcha hot with chole. For more recipes, visit vegrecipesofindia.com