Take a utensil, filled with water and place it on a flame.

Meanwhile, grate the boiled potato in a bowl. (You can mash it too, ut grating will ensure there no lumps)

Once the water is lukewarm turn off the flame.

Now to the bowl which contains grated boiled potato, add coriander, green garlic, chopped green chilies, garlic paste, carom seeds, red chili powder and salt to taste.

Finally add maze flour mix all the ingredients evenly.

Add water according to knead the flour of a soft consistency.

Set aside for 10 minutes.

Give the flour a soft tap. Divide the dough into equal and small balls.

Press it between your palms and dust with the flour.

Place it on chakla (flat surface) and with the help of your four fingers or use a rolling pin to flatten it and make it thinner or thicker (the way you like).

Repeat the steps – 9 & 10 for the rest of the dough.

Now place the tava (cast iron skillet) on the flame, once hot place the makke ki roti on to it.

Let the flame be on medium, and roast the side well, as it takes a good time to cook makke ki roti properly. Change the side, a few seconds later using a spoon apply the oil and quickly change the side.

At this stage turn the flame to medium-high, gently press the roti with a spatula.

Once golden brown from both the sides transfer it to a plate and repeat the process for the rest.