Knead the dough again.
Spread (as much as possible), the dough using fingers. Apply ghee and sprinkle dry flour (if the dough is sticky) all over. Fold into three parts. (watch the video for better understanding).
Repeat the process once more and make a log.
Divide the dough log into equal balls. The size of the balls should be large enough to contain the stuffing.
Take one ball at a time and dust it in a dry (wheat) flour so that it does not stick.
Roll the ball into a small circle using a rolling pin, or stretch using fingertips as shown in the video.
Apply some ghee over the dough circle.
Place stuffing and gather the edges together by bringing the dough together. (Refer video for easy understanding).
Pinch the edges into the centre to seal properly.
Dust the dough ball again to dry flour.
Roll the kulcha into 6-7 inches diameter using dusting flour, or spread using fingertips (suggested).
Add sesame seeds, coriander leaves, green chilli (optional) and kasuri methi (optional).
Press gently to incorporate everything well together.
Brush water on the other side of kulcha.
Heat tawa on a medium flame.
Place kulcha on a hot tawa placing water side down.
Cook for a minute and then invert the tawa on the flame side.
Cook on all sides till done.
Apply ghee/butter. Serve hot.