Add flour, baking soda, sugar and salt to a mixing bowl.

Make a well in the middle and add ¾th cup curd and 1 teaspoon of oil.  Knead together for 3-4 minutes or until it forms a smooth dough.

Add a teaspoon of oil and coat the surface of the dough.

Cover and rest for 2 hours.

Add all the filling ingredients to a bowl and combine to mix

Refrigerate until ready to use.

Uncover the dough and portion it. Divide the dough into 5 portions, about 85-90 grams per portion and set aside.

Take one portion and flatten it out using your hands or a rolling pin. Roll the dough out to ¼th inch thickness.

Place 2-3 tablespoons of filling in the center. Pull in the dough from the sides to the center making a ball/pocket.

Seal by pinching the dough in the middle and pinch off any excess dough.

Once filled, make it into a ball and press to flatten it out.

Roll out the dough again to ⅛ - ¼th inch thickness.

Brush with a few drops of water and spread it around.

Add some chopped garlic, coriander and cheese. Spread it around and ensure it sticks to the dough.

Flip it over and sprinkle more water on the other side. Spread it around sufficiently.

Stick the wet side onto a hot tawa.

Cover and cook for 45 seconds on medium heat. Remove the lid and turn the tawa directly over the flame.

Cook for 1-2 minutes moving the tawa around to ensure the kulcha browns evenly.

Allow the flame to char the kulcha well.

Turn the tawa back, use a spatula to remove the kulcha. Serve hot!