PREPARATION

1. In a mixing bowl, add 500 grams mashed boiled potatoes, 1/2 teaspoon cumin, 1/2 teaspoon ginger paste, 1 teaspoon green chili, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala, 1/2 teaspoon salt, 1 tablespoon coriander leaves and mix all the ingredients well.
2. In a mixing bowl, add 150 grams all purpose flour, 1/4 teaspoon salt, 1 teaspoon ghee, 1/4 teaspoon carom seeds, 80 milliliters water and knead it into a smooth soft dough.
3. In a another bowl, add 40 grams all purpose flour, 100 milliliters water and mix well to make a smooth paste.
4. Place the dough and roll it using a rolling pin to make a circle, slightly thicker than chapati.
5. Spread the potato mixture over the chapati and roll it gently.
6. Cut it into 1/2 inch thick pieces. Keep it aside.
7. Dip the pinwheels into all purpose flour paste.
8. Heat sufficient oil in a heavy skillet. Deep fry these till they are brown and crispy from both the sides. Drain it on an absorbent paper.
9. Serve hot with ketchup.