In a large mixing bowl, combine 2 cups of whole wheat flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon baking powder. Mix well.
Add 1/4 cup of curd and 2 tablespoons of oil to the dry ingredients. Mix until the mixture resembles breadcrumbs.
Gradually add water (approximately 1/2 cup) and knead the mixture into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Meanwhile, prepare the avocado stuffing. In a separate bowl, mash 2 ripe avocados and add 1/2 teaspoon salt, 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon chaat masala, and 1/4 cup finely chopped coriander leaves. Mix well.
Divide the dough into 8 equal portions and roll each portion into a ball.
Flatten each ball with your fingers and place a spoonful of the avocado stuffing in the center. Bring the edges together and seal the stuffing inside. Gently flatten the stuffed dough ball.
Heat a tawa or non-stick pan over medium heat. Roll the stuffed dough ball into a 6-inch circle using a rolling pin and dusting with flour as needed.
Place the rolled kulcha on the hot tawa and cook for 1-2 minutes on each side or until golden brown spots appear. Apply a little ghee or oil on both sides while cooking.
Serve the avocado stuffed kulcha hot with yogurt, pickle, or your favorite curry.