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In a mixing bowl, add warm water, warm milk, curd, sugar and ghee, mix well until the sugar dissolves.
Mix dry ingredients and make a dough. knead it well for at least 12-15 minutes while stretching it.
Initially you'll feel the dough is very sticky, but after kneading it will come together, put oil on top and cover for an hour.
On low flame cook add jeera & coriander seeds, and dry roast them & transfer them in a mortar pestle and cool down a little bit, further crush. Mix everyone else and do taste test
For kulcha heat cooker, put a good amount of filling, roll it. Sprinkle some red chilli powder and coriander, tap with little water for it to stick. On the back apply water and put on hot cooker. Invert and let it cook till it gets colour
Strain the soaked tamarind to extract its pulp, mix water and tamarind pulp along with other ingredients, to make the imli pyaaz ki chutney, you can adjust the consistency of the chutney as per your preference by adding water.