Take flour in a big mixing bowl. Add salt. Mix it well.

Now rub in 1 tbsp oil , so that the flour resembles bread crumbs.

Gradually add warm water and knead a soft dough.

The dough will be sticky , apply oil over it and place it in a bowl. Cover with a damp cloth and let it rest for 30 minutes.

After 30 minutes , bring down the dough on the counter. Knead the dough till smooth and pliable.

Divide the dough into 6 equal parts and make balls.

Remove one ball , and keep rest of the balls covered.

Now roll this ball into a thin large disc.

Next, make a cut from the centre to the edge and roll the paratha in a conical style.

Place the flat side on the slab, and the with the help of your hand, press the pointy side of the cone downwards. Our ball is ready.

Roll it again , into a very thin disc .

Heat a griddle and cook the paratha, flipping as you see brown spots. Drizzle oil on bith sides. Make sure the paratha is not over cooked . This will harden it.

Remove from the griddle and beat the paratha with both your hands .

Serve with Ghugni Aloo.

Pressure cook the white peas,turmeric powder and salt. Cook for one whistle over high flame , then simmer for 5-7 minutes.

Remove from flame and let the pressure drop.

Boil potatoes in another pressure cooker, peel and cut into cubes.

Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.

Add ginger-garlic paste and saute until raw smell goes.

Add turmeric powder, red chili powder, and a dash of water. Stir to mix.

Add chopped tomatoes and salt. Saute till tomatoes become soft and mushy.

Add coriander powder. Saute to mix.

Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.

Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.