Step 1

Steam or boil potato until just done without making mushy.

Step 2

Add atta to a mixing bowl along with salt and oil. Pour water just as needed and make a soft dough. Knead well until it becomes soft and pliable. Cover and set aside for 20 mins.

Step 3

Divide the dough to 4 to 5 equal parts. Lightly sprinkle the rolling area and the dough ball with flour. Using a rolling pin roll the ball evenly to a round layer.

Step 4

Heat a pan / griddle or tawa on a medium high heat. Gently transfer the roti to the tawa. When you see tiny bubbles, flip it and press down gently with a spatula.

Step 5

Cook on both the sides flipping until both the sides are cooked with golden to brown spots. Add ghee or oil now.

Step 6

Spread a kitchen cloth or tissue over a plate. Transfer the roti to it. Make all the rotis and stack them in the plate.

Step 7

Heat a pan with oil. Allow mustard and cumin to crackle. Add hing, onions and salt. Saute until onions turn golden.

Step 8

Fry ginger garlic paste until the raw smell goes off. Add all the veggies. Next add turmeric, chili powder, coriander powder and garam masala.

Step 9

Saute for 1 to 2 mins. Cover and cook on a low flame until the veggies are cooked. Set this aside to cool.

Step 10

Smear chutney or sauce over the roti. Add a sufficient amount of cooked veggies to one side of the roti. Begin to roll it tightly and prick a tooth pick to hold in shape. Serve kathi rolls hot or cold.