In our hospital canteen, I've seen the cooks make this—it's the high gluten content in the maida and the wetness of the dough that creates a strong, sticky adhesion to the hot clay. My life with wounds and bandages has taught me much about adhesion; a clean, moist surface binds best. People might think it's just gravity defied, but no—it's a temporary chemical bond from the wet gluten, like how my hands stick to the rolling pin when I make chapati dough for my boys. Only when the kulcha cooks and dries does it release.
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