In a bowl, mix together the flour, salt, baking powder, baking soda and chili flakes. Make a hollow in the centre and add the yoghurt, milk and oil.
Combine everything well and knead into a dough with required quantity of water. Cover and keep aside for 2-3 hours.
In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with 1/4 cup water into a paste. Keep aside.
Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates. Add the mince and the chopped coriander stems. Mix well and cook, covered till dry. Keep breaking the lumps with the spatula during the process of cooking. When done, set aside to cool. Add little of the coriander leaves and mix well.
Knead the dough once again and divide into equal portions. Roll out each portion into a small circle by dusting some flour. Stuff little of the keema & bring all edges together to secure firmly.
Sprinkle some kalonji & coriander leaves over it. Gently roll again into slightly bigger circle by dusting some flour.
Heat a tawa / griddle and roast the rolled put kulcha on a medium flame for a minute or so. When one side is done, flip it over and cook the other side too.
Transfer to a serving plate and brush some oil / butter / ghee over it.
Serve with yoghurt, raita, chutney, butter or pickle.
