To begin, take the all-purpose flour in a large bowl. This would make four kulchas. Add in curd, oil, salt, baking powder, and baking soda. Knead it into a soft dough using water. Let it rest for at least 20 minutes. In the meantime, make the keema stuffing. Heat 2 tbsp of oil in a pan. Add in half of the chopped onions (¼ cup) and saute until translucent.
Add in the finely chopped green chillies, ginger-garlic paste, and salt to taste. Saute for a minute or two. Next, add in the minced chicken. If you prefer, you can use mutton mince instead. Cook until the water dries up. If there is water remaining in the mixture, it would be difficult to roll out the kulchas. Turn off the heat and let the mixture cool. Once cooled, transfer the stuffing into a bowl. If the mince pieces are large, crush them into smaller pieces. Add in finely chopped onions, chopped ginger, Kashmiri red chilli powder, crushed kasoori methi, and roasted and coarsely crushed cumin and coriander seeds.
Now add in chopped coriander leaves. Mix well. Check the salt and add more if required.
We are using a large pressure cooker to make the kulchas. Heat it upside down on a high flame. Make sure it is heated well by sprinkling a bit of water on it. It should sizzle. Once the dough is well rested, knead it again. Divide it into four equal portions. Roll them out a bit and add in a generous amount of stuffing. Seal the edges as you would do in a stuffed paratha. Press it down a bit.
Sprinkle nigella seeds (kalonji), poppy seeds (khus khus), and some chopped coriander leaves on top. Press it down. Roll out the kulchas into the desired shape.
Turn the pressure cooker over. Make sure it is well heated. Apply water on the plain side of the kulchas and place them on the sides of the cooker. Press down and crimp them a bit so that they don’t fall off.
Place the cooker back on the burner upside down and allow the kulchas to cook. Make sure the flame is on the high. Depending on the type of burner, it takes barely a few minutes to cook.
Once cooked and well colored, remove the kulchas to a plate. Brush generously with desi ghee.
The Tandoori Keema Kulcha is ready to serve.