PREPARATION

1. In a heavy skillet, heat 40 milliliters ghee, add 1/8 teaspoon asafoetida, 1/4 teaspoon fenugreek seeds and saute for 1 minute.

2. Now, add 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon fennel powder, 1 teaspoon dry mango powder and fry for 1 minute.

3. Add 2 tablespoon ginger and cook 1 - 2 minutes.

4. Then, add 250 grams tomato and cook until tomato turns mushy.

5. Add 890 grams boiled potatoes and mix it well.

6. Now, add 300 milliliters water and bring it to a boil.

7. Cover it with lid and cook for 10 - 15 minutes.

8. Then, add 1 teaspoon salt and mix it well.

9. Now, in a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder, 120 grams curd and mix it well.

10. Add 120 milliliters water and knead it into a smooth soft dough.

11. Rest for 30 minutes.

12. Take the dough ball and flatten it with the help of hands.

13. prinkle some sesame seeds over it.

14. Place it on baking tray and brushing with butter and coriander paste.

15. Preheat the oven to 350°F/180°C. Bake for 20 - 30 minutes.

16. Garnish with coriander.

17. Serve.