Cut the boiled potatoes in half and add them to the yogurt mixture. Mix well and let marinate for 1 hour so the potatoes absorb the flavors.

For tempering, heat oil in a large pan. Add cumin seeds, green chili, ginger, and garlic. Mix, then add red chili powder and salt.

Add the marinated potatoes and cook, stirring well. Turn off the heat, then sprinkle chaat masala and dried fenugreek leaves powder on top. The aloo sabzi is ready.

(You can add yellow, green, or red bell peppers if you like. I didn’t have any, so I didn’t add them.)

To make the laccha paratha, combine whole wheat flour, all-purpose flour, salt, and oil in a bowl. Add water as needed to make a soft dough. Let it rest for 15 minutes.

Mix butter with chili flakes, chopped green chili, garlic, and oregano. Set aside.

Heat a griddle or skillet. Take a portion of dough and roll it into a thick ball, then roll it out like a flatbread.

Using a pizza cutter, cut the dough into thick strips. Stack the strips, then stand them up and roll into a spiral. Tuck the end into the center and gently roll out with a little flour.

Prepare all the laccha parathas this way. Cook each on the griddle, flipping and cooking with butter or oil until golden brown on both sides. You can also brush more butter on top if you like.