In a pan, add 2 cups of water, salt, and oil. Mix well and bring the water to a boil.

When it starts to boil, add some coriander leaves, lower the flame, and stir in 2 cups of flour. Mix well using a rolling pin. Switch off the heat, cover, and steam the dough for 2 minutes.

Transfer the flour mixture to a large bowl and knead into a smooth, soft dough. If the dough isn’t binding properly, add a little hot water.

Take a medium-sized ball, flatten it between your palms, then place it on a rolling board, dust with dry flour to prevent sticking, and roll it out slightly thin with a rolling pin.

Place the roti on a hot tawa, press gently, and cook on all sides.

Serve the super soft rice roti with chutney batata nu shak.

Peel and cut the potatoes into medium-sized cubes.

Boil 4-5 cups of water with salt, then add the potato cubes and boil for 8-9 minutes on high heat. Once cooked, remove them from the hot water and let them cool slightly.

In a blender, add ½ cup of coriander leaves, ¼ cup of mint leaves, 3 green chilies, 1 inch of ginger, 4-5 garlic cloves, salt, 1 tsp sugar, 1 tsp lemon juice, and 1 ice cube. Grind to make the chutney and set it aside.

In a pan, heat 4 tbsp of oil, then add 1 tsp cumin seeds, a pinch of hing, and some curry leaves. Add ½ tsp turmeric powder and mix well. Stir in the boiled potato cubes, add salt, and sauté for 2-3 minutes to achieve a slightly crisp coating.

Add the prepared chutney, 1 tsp coriander powder, 1 tsp cumin powder, a pinch of black salt, ¼ tsp black pepper powder, and ½ tsp chaat masala. Mix well, add 3-4 tbsp of water, cover, and cook for 5 minutes on low heat.

Finally, sprinkle in some red chili flakes and coriander leaves, mix well, and serve hot with