Savory Potato and Tomato Flatbreads with Creamy Mayo Sauce

1In a large mixing bowl, combine the wheat flour (2 cups), cumin seeds (1 teaspoon), red chili powder (1 teaspoon), turmeric powder (½ teaspoon), and salt. Mix well.

2Gradually add water to the flour mixture and knead until you have a smooth and pliable dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

3In a separate bowl, mix the mashed potatoes (2 medium), chopped onion (1 medium), and diced tomato (1 medium). Season with salt and mix until well combined.

4Divide the dough into equal-sized balls. Roll each ball into a flat disc about 6 inches in diameter.

5Heat a skillet over medium heat and add 1 tablespoon of ghee (4 tablespoons). Place one flatbread on the skillet and cook until golden brown on one side, about 2-3 minutes. Flip and cook the other side, adding more ghee (4 tablespoons) as needed. Repeat with the remaining flatbreads.

6In a small bowl, mix the mayonnaise (½ cup) with a pinch of salt and a dash of red chili powder (1 teaspoon) for extra flavor.

7Serve the warm flatbreads with the potato and tomato (1 medium) filling on the side, drizzled with the creamy mayo sauce.