Spiced Potato and Cucumber Roti Bake

1.In a large pot, boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.

2.In a skillet, heat 2 tablespoons of oil over medium heat. Add cumin seeds and mustard seeds, allowing them to splutter.

3.Add the chopped onion and green chilies to the skillet, sautéing until the onions are translucent.

4.Stir in the turmeric powder, garam masala, and red chili powder, cooking for another minute to release the spices' aromas.

5.Add the boiled potatoes to the skillet, mixing well to coat them with the spices. Cook for 5 minutes, then remove from heat and let cool slightly.

6.In a mixing bowl, combine the diced cucumber, cooked potato mixture, and chopped coriander. Adjust salt to taste.

7.Preheat your oven to 375°F (190°C).

8.Take a baking dish and layer two whole wheat rotis at the bottom. Spread half of the potato and cucumber mixture over the rotis.

9.Add another layer of two rotis on top of the mixture, followed by the remaining potato and cucumber mixture. Finally, top with the last two rotis.

10.Spread the yogurt evenly over the top layer of rotis, ensuring it covers the entire surface.

11.Bake in the preheated oven for 25-30 minutes, or until the rotis are golden and crispy on top.

12.Remove from the oven and let it cool for a few minutes before slicing into squares. Serve warm.