Sift through the maida, baking soda and baking powder in a large mixing bowl.
Add in the yogurt, salt, sugar and oil in it. Mix together all the ingredients well.
Knead the flour with luke warm water to make a smooth dough like a chapati dough.
Apply oil to the top of the dough and keep it covered with a damp muslin cloth and keep it at a warm place. Allow it to rest for 3 - 4 hours.
Knead the dough again to make a smooth dough.
Mix the potatoes, green chili, methi leaves, paneer, red chili powder, garam masala powder and salt thoroughly in a bowl. This is the filling for the kulcha.
Take a tennis ball size of dough, roll out into a small circle with the help of some dry refined flour. The middle part should be thicker than the outer part. Place an equal amount of masala filling and bring together all the sides in the centre and seal tightly.
Roll out the filled dough into a kulcha while dusting with dry flour.
Bake it or grill in a tandoor. Or alternatively heat oil in a non stick pan and lightly cook the kulcha smearing some butter. Transfer this to the oven grill and grill it till done.