Good news - those are two different leaks and you've half diagnosed them already.
Leaking while ROLLING is a temperature and fat problem. Lamination wants 82% fat "dry" butter, which stays plastic when cold. Regular Amul is around 80% with more moisture, so its working window is tiny... couple degrees too warm and it smears, too cold and it shatters through the dough. It IS workable but only with strict discipline: cold room (16-18°C is the professional standard), butter block cold-but-bendable, and the dough back in the freezer for 5-7 minutes the second it feels soft. One trick that helps soft butter a lot - knead about 10% flour into the butter block before shaping it. Absorbs the extra moisture, stiffens the block.
Butter pooling in the OVEN is usually not lamination at all - it's underproofing. A fully proofed croissant has enough structure to hold the melting butter while the steam puffs it. Underproofed, the butter has nowhere to go and runs out the bottom. Proof at 25-27°C till doubled and wobbly, 2-3 hours, longer on cool days. Too-cool an oven does the same thing, so preheat fully.
Honestly the fastest fix in your case is probably the proof, not new butter. Try that before spending on imports.
