In a mixing bowl, add 1 cup wheat flour, 1 cup maida, salt to taste, 1 tbsp red chili flakes, and 1 tbsp oil. Mix well.

Gradually add ¾ cup water and knead into a tight and smooth dough for the roti.

Add 1 tsp oil to the dough and knead for 5 minutes until it becomes smooth and starchy.

Apply some oil and let the dough rest for 10 minutes.

In a mixing bowl, add 2 boiled potatoes and mash them with your hands.

Then add ½ cup chopped onion, ½ cup chopped tomatoes, 1 tsp green chili-ginger paste, 1 tsp black salt, salt to taste, 1 tsp chaat masala, 1 tsp roasted jeera powder, 1 tsp red chili flakes, 1 tbsp tomato sauce, 1 tbsp tamarind jaggery chutney, and some coriander leaves. Mix well.

The stuffing is ready.

Take a medium-sized dough ball.

Coat it with dry flour and roll out a thin, large-sized roti.

Prick the roti with a fork.

Heat a kadai, place the rolled roti inside, and spread it evenly in a round shape.

Press the roti slightly and roast it on a low flame.

Apply some butter on the sides and center of the roti, then continue roasting on low flame until it becomes crisp.

Spread some tamarind jaggery chutney and tomato sauce over the roti.

Add 2 tbsp of masala and spread it in a thin layer over the roti.

Grate cheese over the masala and sprinkle some sev on top.

Immediately remove the nasta from the kadai and serve.

Roti Nasta tastes great with masala chaas!