Sieve all-purpose flour, baking soda, baking powder, salt, and sugar.

Add hung curd and oil, combine with fingers.

Gradually add lukewarm water and knead to form a firm, soft dough.

Knead for 5-7 minutes until smooth.

Apply oil, cover with a wet towel, and let rise for 3-4 hours in a warm place.

Mash boiled and peeled potatoes in a bowl.

Add salt, green chillies, coriander powder, cumin powder, grated ginger, chaat masala, red chilli powder, garam masala, and coriander leaves.

Mix well to combine the potato stuffing.

Knead the risen dough for 3-4 minutes.

Divide the dough into 8 portions.

Roll each portion into a ball and flatten into a 3-inch disc.

Place a spoonful of potato filling in the center of the disc.

Bring the edges together to seal the filling inside, forming a stuffed dough ball.

Flatten slightly and roll gently into a 5-inch thin round, dusting with flour as needed.

Wet one side of the kulcha with water.

Sprinkle ajwain seeds and chopped coriander leaves, pressing them down to stick.

Warm a skillet or tava on medium heat.

Place the kulcha on the hot skillet, wet side down.

Wet the other side, sprinkle with ajwain and coriander.

Cook until bubbles form, then flip and cook the other side until browned evenly.

Apply butter or ghee liberally and stack for serving.

Repeat for the remaining kulchas.

Serve hot with Chole Pindi, Mooli Raita, or salad.