How to prepare the dough:
Firstly, in a deep bowl. Add all the ingredients of the dough. Mix well.
Now, add water little at a time, and knead a smooth soft dough. Make a soft but not sticky dough.
Keep it aside for 15 minutes on a warm place in the kitchen.
For the Filling:
Finely chop the onions and add all the spices except the salt. Add the salt only when just about to prepare the kulchas as onions leave water which may break the kucha while rolling.
Take a dough ball and roll it a bit with the rolling pin. Now add the stuffing and close the ball by getting all the sides to the centre. Press to seal and them put it on the shelf.
Press it lightly with your palm and then add the black til seeds and dhania leaves.Press a bit to stick the seeds on to the ball.
Turn the ball around and sprinkle some dry flour and start rolling.Make a flat bread with a thickness of .5 cm approx.
Do not turn while rolling as we need to have the til seeds side on the bottom.
Now , apply some water on the side facing you. Pick the kulcha and place it on the hot griddle or tawa ( water applied side on to the bottom.). Cook for a few minutes on medium heat.
Now, hold the tawa and turn upside down , with the kulcha facing the flame directly. Keep cooking by moving the tawa and looking the kulcha closely. Cook evenly .
Turn the tawa around again. Pour some desi ghee on top. Release the kulcha from the tawa with the help of a knife.
Serve hot with butter glaze. Best served with rajma masala or dal makhani or chana masala.( Recipes on the blog)