Boil the potatoes for 10 mins so they are half done.

Soak all the spices (red chili, turmeric, cumin, ginger) in water.

Now heat the oil and add a little turmeric.

Add the half-boiled potatoes and fry them. They will take on a lovely golden colour.

Once fried, place on a paper towel to drain the excess oil.

Heat more oil in the same pan and add the bay leaves and Nigella seeds.

Add the soaked spices and sugar (optional) and fry until they are sautéed well and the oil starts to separate.

Add the tomatoes and sauté until they turn mushy. Add a little water if needed and cook them covered till they are silky and glistening.

Add salt followed by the fried potatoes and fry until dry.

Finally, tip in the yoghurt, mix well and cook through.

Add a pinch or two of bhaji masala and sauté to finish.

Add a little water and cover.

Cook until the potatoes are done and the gravy is thick and creamy.

Your bhaja masala is ready.

Place the flour in a deep bowl, followed by the salt and carom seeds and blend well.

Make a well in the centre and pour in the oil. Knead well.

Heat the water until slightly warm and slowly add to the flour, ensuring a firm yet pliable dough.

Knead this into a soft dough.

Divide the dough and roll into small roundels.

With a rolling pin, roll each ball into rounds using more flour to dust the surface and prevent the dough from sticking.

Heat the oil in a deep pan or kadai.

Fry the discs of dough until golden, remove, and allow to rest on paper towels to drain excess oil.