2 potatoes, peeled and cut into pieces
water, as necessary
800g/1¾lb chappati flour, plus extra for dusting
1 tsp ground coriander
1 tsp ground cumin
½ tsp amchoor powder (dried mango powder), available in specialist Asian supermarkets
1 green chilli, finely chopped
2-3 tbsp chopped fresh coriander
1 tsp lime juice
1 tsp chilli powder
salt, to taste
Boil the potato pieces in a pan of salted water for 15-20 minutes, or until tender. Drain well and mash with a potato masher or ricer until smooth. Set aside to cool.
In a bowl, gradually add enough water to the chappati flour to be able to bring the mixture together as a dough.
Bring the mixture together into a ball using your hands, then turn out the dough ball onto a lightly floured work surface and knead lightly for 3-4 minutes, until the dough is smooth and elastic. Set aside.
In a large bowl, mix together the cooled mashed potatoes and the ground coriander, ground cumin, amchoor powder, chopped green chilli, chopped coriander, lime juice and chilli powder until well combined. Season, to taste, with salt.
Divide the potato mixture into six portions and roll each portion into a ball, using your hands. Set aside.
Roll six egg-sized balls from the dough mixture, then flatten them into 10cm/4in discs using your hands or a rolling pin.
Place one potato ball on top of each dough disc, then bring the dough around the potato balls and seal the edges, using a little water if necessary.
Carefully flatten the stuffed dough balls slightly using your hands.
Heat a griddle pan or tawa (Indian griddle) over a low heat. Brush each of the stuffed dough balls all over with the oil and cook for 3-4 minutes on each side, or until golden-brown on both sides. Serve immediately.
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