|Idaho potato/Russet potato||4 Large|
|Finely chopped cilantro||10|
|Green chili||4 , chopped|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Whole wheat flour||2 Cup (32 tbs)|
|Cooking oil||1 Tablespoon (For Kneading)|
|Water||1 Cup (16 tbs) (Adjust Amount If Needed)|
|Ghee/Cooking oil / butter||6 Tablespoon (For Frying)|
1. Wash potatoes and prick all over with a sharp knife and cook in a microwave oven. Remove skin and mash potatoes. Mix cilantro leaves and chopped green chilies, salt and 1 tsp lime juice. Make six portions and keep aside.
2. Sift flour and add salt. Add cooking oil and knead to a soft dough adding water as required. Divide into six portions.
3. Take each portion of the dough and press in the center and fill with the potato mixture. Cover the filling entirely, seal well and flatten a little. Roll into a round pancake ensuring not to press too hard.
4. Melt ghee (you can use cooking oil or butter also) in a shallow flat round non-stick pan. Fry one at a time turning over a few times and spreading ghee on each side till golden brown and crisp on both sides.