PREPARATION

1. Heat 2 teaspoons in a pan, add 1/4 teaspoon mustard seeds, 1/4 teaspoon cumin, 8 curry leaves, 1 teaspoon green chili and stir well.
2. Add 150 grams boiled mashed potatoes, 1/4 teaspoon ginger garlic paste, 1/4 teaspoon turmeric, 1 1/2 teaspoons salt and mix well.
3. Add 30 grams boiled corns, 2 tablespoons coriander and again mix well. Cook 3 - 5 minutes.
4. In a mixing bowl add 2 teaspoons all purpose flour, 3 teaspoons water and mix well to combine.
5. Take a chapati and cut it into four pieces.
6. Apply all purpose flour paste at the bottom edges and make a cone.
7. Add the filling inside the cone.
8. Bring the edge to the bottom side of the cone and seal with all purpose flour paste.
9. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
10. Serve with ketchup.