Sieve the flour. Put it in to the large bowl. Add baking soda, salt, yeast, sugar, milk and yogurt.
Add a little water (1 tbsp at the time), knead it with your hands well at least for 5 minutes, till the dough form soft ball. Kneading longer will make the dough slighty elastick and the bread with have a softer texture.
Return the dough to the bowl, cover, and let rise in a warm place for 1h, or until it has doubled in size.
Devide dough into 6 small balls. Then flatten them with you palms. Next use rolling pin to form round shape. You may sprinkle some flour on the rolling board to avoid sticking. When done, keep aside cobered with cloth.
Heat oil in the pan. Add chopped garlic cloves, ginger and onions and saute it till onions are golden brown.
Add chili powder, cumin powder, garam masala, turmeric powder.
Mix properly and add minced meat, some salt and lemon juice. Cook for 5 minutes stiring occasionally.
Turn off the heat. Add chopped coriander leaves.
Finally put the stuffing in the middle of round bread and close it from all the sides. Seal crack by pinching edges and roll gently on the dusted with flour rolling board.
Heat the tava for about 2 minutes. Brush with oil.
Put the kulcha on the tava and poke with fork so that it can't bubble up.
Cook on medium heat till underside has light golden brown patches (about 2 minutes). Before you flip the kulcha bust with melted butter.
Flip a couple of times and cook till the kulcha well browned and cooked from all sides. Press the edges with a spatula so that they get cooked as well.