In a bowl, mix the warm water and milk along with sugar. Sprinkle the yeast on top.Keep aside for it to rise (appx 10 minutes).
In a bigger bowl mix 2 cups of flour, salt, curd and ghee. Add the yeast mixture. Mix and knead well to form a soft dough.
Keep adding more flour if you find the dough too sticky. Once you achieve a soft elastic non sticky dough, place the dough ball in an oiled bowl.
Cover with a clingwrap and allow to rise and double in volume. Once the dough has doubled, remove the cling film.
Push the dough down. Take small portions and form a ball. Flatten into small discs.
Roll them into 4" diameter kulchas. Sprinkle a bit of the chopped coriander leaves on top of each kulcha.
Place the kulcha on a hot tawa/griddle. When they start to bubble, rise and you see the edges turning slightly brown, flip it.
After cooking for about a minute, remove the kulcha and serve hot.
Ideally to be eaten with Chole.