In a mixing bowl, add 4 medium-sized boiled potatoes and roughly mash them. Then add ½ cup chopped onion, 2 chopped green chilies, 1 tsp ginger-garlic paste, salt to taste, 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp turmeric powder, ½ tsp garam masala, 1 tsp chaat masala, 1 tsp sugar, 1 tsp lemon juice, 1 tsp white sesame seeds, some coriander leaves, and ¼ cup pomegranate seeds. Mix well. The potato stuffing is ready. Keep it aside.

Now, take 5 leftover roti and cut them into small round sizes. I cut 4 small rounds from one roti (refer to the video).

Then heat a pan, place roti rounds on it, apply some ghee, and roast them on medium flame until they become slightly crisp. Roast all roti pieces in the same way.

Now, apply the stuffing on the roti base and assemble all pieces in the same manner.

In a mixing bowl, add 1.5 cups besan, ½ tsp turmeric powder, salt to taste, ½ tsp red chili flakes, 1 tsp white sesame seeds, and some coriander leaves. Mix well.

Gradually add water to make a medium-thick batter with a coating consistency. Now, add ¼ tsp baking soda and 1 tsp hot oil. Mix well.

Coat the roti pieces in the batter.

Heat oil in a pan and fry the coated pieces on medium flame until they become crispy on both sides. Fry all nasta in the same way.

Serve the roti nasta with chutney or tomato sauce.