Combine the dry ingredients in a mixing bowl. Gradually add the water and oil, mixing and kneading as you go along. The dough should not be so wet that it sticks to your fingers, but should hold together when pressed into a ball. Form dough into ball and set aside for about 15 minutes.

Heat oil in a skillet and sauté onion, garlic, and jalapeño for 4-5 minutes over medium heat. Add the seasonings and cook for 1 minute more. Add the potato/squash and water and cook for about 15 minutes until tender. Add the chickpeas and cook for another 5-10 minutes, or until filling is chunky and thick. Set the filling aside.

Divide the dough into 4 to 6 equal-sized balls. Flatten each ball and roll out into thin, 8-inch squares. Fill the middle of each square with about a ¹/₂-cup of filling. Wrap the dough around the mixture, burrito style and seal the filling inside. (If you have some Mesopotamian archaeological background you could think of it as folding the clay envelope around a cuneiform tablet.)

Heat the oil in a skillet over high heat until the oil is hot. Reduce the heat to medium and carefully place roti packet into the pan. Fry for 3-4 minutes or until the crust is golden brown. Turn with a spatula and cook the other side the same way. I'll even go so far as to hold to roti on its sides to cook the edges completely. Repeat process with the remaining rotis.