Mix maida, oil and salt in a bowl. Mix well and crumble it. Now gradually add water and knead a soft dough. Grease the dough, cover and let it rest for 30 minutes.

After 30 minutes, grease your hand and knead the dough again. Make it smooth and pliable.

Divide the dough into seven parts and make balls.

Remove one part and cover the rest. Roll this ball into a chapati. Dust with dry flour as and when required. Similarly, roll out the rest of the balls into chapatis.

Now we will apply oil on the top surface of the chapati and sprinkle some rice flour over it.

Next we shall place the second chapati over the first and repeat layering with oil and sprinkling rice flour.

We shall repeat the process for all 7 chapatis.

Now dust the prepared layered chapatis with flour. We will roll it into a big circle.

Cut strips from the rolled sheet and brush oil over them. Roll the strips, add carom seeds at the top and press it.

When they’re ready, keep them covered in a bowl. Pick one and roll it into a thin sheet of 5-6 inches in diameter.

Check the oil temperature, it should be more than medium hot oil for frying Katlama. The flame should be medium.

Chop the boiled peeled potatoes into cubes.

Sprinkle all the spices.

Heat mustard oil and pour over the potatoes. Mix well.