Combine whole wheat flour, turmeric powder, cumin powder, salt, garam masala powder, and curd in a bowl.

Gradually add water to knead into a soft, non-sticky dough.

Add a little oil and knead until smooth.

Cover the dough with a damp cloth and let it rest for at least 10 minutes.

Pressure cook the potatoes, peel, and mash them.

Add red chili powder, amchur, salt, and green chili to the mashed potatoes. Mix well to create the stuffing.

Heat a cast iron tawa pan.

Pinch a medium-sized ball from the dough and flatten it on a floured surface.

Roll the dough enough to place the potato stuffing in the center.

Bring all the edges together to form pleats and seal it, creating a modak shape.

Flatten the stuffed dough and roll it into a flat, round shape, similar in thickness to a tawa paratha.

Brush one side of the rolled dough with water.

Place the watered surface onto the hot tawa.

Sprinkle coriander leaves and ajwain seeds on the other side.

Let it cook for a few seconds until bubbles start to rise.

Flip the kulcha and cook the other side for another 2 minutes, until brown spots appear.

Remove the kulcha from the tawa and serve hot.