Boil potatoes, peel skin and cut them into cubes.

In a pan, heat oil and add cumin.

When they crackle, add in the red chilly powder, coriander powder, turmeric powder and kasuri methi.

Add in the potatoes and stir to coat the potatoes evenly with the spice.

Add salt to taste and fry for a minute or two on low flame.

Remove from flame and cool completely.

MAsh the potatoes using a potato masher and add the bajra flour to the potato mixture.

Knead to form a soft dough. You won't need water because the potatoes will bring the dough together. If you feel that it is dry, then add a tsp or two of water. 

Divide the dough into equal portions.

Place each portion between thin oiled plastic sheets or parchment papers, roll into thin circle.

You can even trim the edges if you need a neat finish.

Heat a tawa, place the rolled roti on it and cook both sides drizzling a little oil.

Once both the sides are uniformly browned, remove from tawa and serve hot along with some sliced onions or a cup of yogurt.