For dough :
Refined flour (maida) 2 cups
Curd 2 tbsp
Salt to taste
Butter 4 tablespoons
Milk 1/2 cup
Baking powder a pinch
Sift the refined flour with salt and baking powder. Rub in the butter with your fingertips till the mixture resembles coarse crumbs. Gradually mix in the milk and curd and knead to make a soft, smooth dough.
Cover with a damp cloth and rest the dough for ten minutes. Knead the dough once again, divide it into eight equal portions and shape into smooth balls.
Cover with the damp cloth and rest it for another ten minutes.
If you want you can do stuffing also otherwise just add chopped green coriander and Flatten a portion of the dough and roll into a ball. Place on a lightly floured surface and roll gently into a circle.
Heat a pressure cooker. Dip the fingers in a little water and moisten one side of the kulcha, gently press the moistened side of the kulcha onto the inner wall of the pressure cooker, making sure the kulcha is moist enough to stick to the cooker.
Place the cooker upside down over an open flame to make a kind of tandoor. Cook on high heat for two to three minutes, lower the heat and cook for two to three minutes more.
Turn the cooker upright and gently peel the kulcha away from the cooker wall. Brush the hot kulcha with butter and serve immediately. Similarly make more kulchas. You can also cook the kulchas in a preheated oven at 220C/425F/Gas Mark 7 for about eight
Enjoy crisp kulchas with traditional panjabi cholas