Ingredients: 5 potatoes,5 green chillies, 1 tbsps coconut gratings, 2 tbsps coriander leaves, 1 tsp asafoetida water (hing water), salt to taste, and wheat flour.
Method: Boil potatoes, peel and keep aside. Chop coriander leaves and green chillies. Drop coconut gratings in a container. Blend with salt, chopped chilli and coriander leaves and hing water. Mash d boiled potatoes with d blend and keep aside. Prepare an equal number of puris of desired size with the wheat flour. Place a pellet of d potato mix on each poori. Cover it up fully by gathering up d edge on all sides. Dusted ball with wheat flour and roll in to chapathi of big size. Roast on hot tawa, smeared with ghee, on both sides. Serve hot with curd and sweet and sour chutney.