Add whole wheat flour and salt to a large mixing bowl. Mix well first so the salt distributes evenly throughout the flour. Add water little by little and knead into a smooth semi-soft dough.

Cover the dough and let it rest for about 5 minutes.

Add boiled potatoes to a mixing bowl.

Add chopped onion, green chilies, and fresh coriander leaves.

Mash lightly using hands or a masher. Keep some potato chunks tc visible because that gives the chutney better texture.

Now add roasted cumin powder, black salt, regular salt, Kashmiri red chili powder, and tamarind water.

Mix everything thoroughly until the chutney becomes spicy, tangy, and slightly chunky.

Add sattu to a bowl. Add carom seeds after rubbing them lightly between palms.

Mix in green chilies, crushed garlic, grated ginger, salt, pickle masala, mustard oil, chopped onion, and coriander leaves.

Combine everything properly using hands so the onion releases slight moisture and binds the mixture naturally.

Once mixed well, prepare small stuffing balls.

Divide the dough into equal-sized balls matching the stuffing quantity.

Flatten one dough ball slightly while keeping the center thicker than the edges

Place stuffing in the center and seal carefully.

Press gently between palms and slightly flatten using fingers. Keep them thick enough so they stay soft after roasting.

Heat a tawa on low flame. Place the mini rotis on the tawa and cook slowly.

Flip several times until light brown spots appear.

Transfer directly onto flame or roasting grill and cook until slightly puffed and beautifully roasted from all sides.

Once golden with smoky charred spots, remove from heat.

Serve hot on a plate with Aloo Pyaaz Chutney