Potatoes – 500 gm
Ginger – 1″ Piece
Green Chilli – 6-7
Refined Flour – 250 gm
Ghee – 50 gm
Green Coriander – 4 Tbsp
Salt – To Taste
Oil – For Frying
Cumin Seeds – 1 Tsp
Coriander Powder – 4 Tsp
Garam Masala – 2 Tsp
Chat Masala – 2 Tsp
Boil potatoes, peel and mash.
Heat oil and add cumin seed into the pan. Cook till it turns golden brown.
Add chopped ginger and green chilli to it and fry for 1 minute.
Add coriander powder and fry for 20 seconds.
Add potatoes, salt, garam masala, chat masala and fresh coriander.
Mix well and keep it aside and let it cool.
Add melted ghee and salt in refined flour and kneed the slightly hard dough with cold water.
Keep aside for 20 minutes.
Divide the dough into 8 parts.
Make round balls and with the help of a pin roll oval shaped thin chapattis.
Cut into two equal halves and fill the potato mixture and give it a triangular shape.
Stick with the help of water. Repeat for remaining dough. keep aside for some time.
Heat oil in a karahi and deep fry on medium heat till golden brown.
Serve hot with chutney.