For The Roti

1 cup whole wheat flour (gehun ka atta)

1 tbsp oil

a pinch of salt

whole wheat flour (gehun ka atta) for rolling

To Be Blended Into A Chilli-garlic Paste (using Enough Water)

6 whole dry Kashmiri red chilli

4 garlic (lehsun) cloves

1 tsp roughly chopped ginger (adrak)

1 tbsp coriander-cumin seeds (dhania-jeera) powder

For The Tandoori Aloo Stuffing

1 1/4 cups baby potatoes , boiled , peeled and cut into halves

1 tbsp oil

1 tsp dried fenugreek leaves (kasuri methi)

1 tbsp finely chopped coriander (dhania)

2 tbsp fresh cream

salt to taste

To Be Mixed Into A Curd Dressing

1/2 cup thick curd (dahi) , whisked

salt to taste

2 tsp finely chopped garlic (lehsun)

1/2 tsp roasted cumin seeds (jeera) powder

a pinch of sugar

4 tsp milk

1/4 cup finely chopped spring onion greens

Other Ingredients

1 cup shredded cabbage

8 tbsp grated carrot

1 tsp chaat masala