For all ingredients, please use organic versions if available
250 grams soy protein chunks
6 – 7 medium boiled potatoes
1 tablespoon salt
½ tablespoons powdered spices
(Mixture of cumin, coriander and cinnamon powder)
Coriander leaves
¼ teaspoon turmeric powder
¼ teaspoon chili powder
100 gram gram flour (chickpea flour)
100 milliliters water
3 – 4 green chilies
500 milliliters oil

1. Put the soy chunks in one container, soak them for some time in hot water. When this becomes cold, squeeze the water out and let them dry.
2. Cut the boiled potatoes by making small pieces.
3. Add some salt according to taste.
4. Add in the powdered spices according to taste.
5. Add in the chopped coriander leaves.
6. Pour the mixture into the mixer without the water.
7. Turn on the mixer. Let the mixture be grounded well enough.
8. Pour the mixture in a bowl.
9. Take some amount, roll it, and make it round like a chapati.
10. Meanwhile, turn on the stove and heat the frying pan.
11. After the frying pan becomes really hot, add in the oil and let the oil become hot.
12. Meanwhile mix the chickpea flour and the water to become a mixture.
13. Dip the potato roll into the chickpea mixture until all the roll surface covered with the mixture.
14. Fry it both side with a low flame until it turns brownish.
15. When it’s brownish enough, take it out and put it on paper towel to absorb the oil.
16. This snack can be eaten with a sauce or pickles or tea.