Prick boiled potatoes with a fork and roast them on low to medium flame. Keep it aside. (refer to video).

Now in a mortal-pestal, add green chilli, garlic cloves, cumin seeds and salt. crush it into a coarse paste.

Then add peanuts into mortal-pestal and crush it slightly. Keep it aside.

Now in a pan, add oil, mustard seeds, cumin seeds, hing, and curry leaves and saute it.

Then add the chilli-garlic paste and saute it.

Now add chopped onion and saute it till it is translucent.

Then add turmeric powder and mix well.

Now add methi leaves and saute till it becomes slightly soft.

Then add crushed peanuts and mix well.

Now crushed roasted potatoes by hand, also add salt and mix well.

Cover and cook for 5-7 minutes, so masala flavour absorb in it.

Switch off the gas, and add lemon juice and some coriander leaves. Mix well.

Aloo bharta is ready.

For leftover roti dough, take medium size ball and flatten it between your palm.

Now dust with dry flour and roll into a 10-12 inch diameter circle. Apply 1 teaspoon of melted ghee or oil on top and sprinkle grated ginger, chopped green chilli, coriander leaves, chaat masala and some dry flour.

Now start folding and pleating all the way. Then by holding two ends, swing and tap on the board to stretch it slightly.

Then roll into a spiral like a swiss roll. Make all the rolls similarly.

Now dust one roll and using a rolling pin roll into a 6-inch diameter circle.

Roast the paratha on hot tawa using ghee till both sides have golden brown spots

Once done remove it from the tawa. Now carefully, crunch it slightly using your hands to separate the layers.

Serve laccha paratha with aloo bharta