Grease the backside of any large thali (plate) with oil and keep it aside.

Sift the besan in a bowl. Add salt, red chilli powder,hing, turmeric powder and ginger paste. Mix it well and Add sour yogurt.

Mix it using a whisk and make thick paste. Now by adding little water at a time, make smooth and lump-free batter.

Now pour this batter to a HEAVY BOTTOM PAN and turn the heat to LOW.

Keep stirring continuously with a spatula so batter does not stick to the bottom and it won’t form any lumps. Cook it till it gets thick, it takes 5-6 minutes. Cooking time may vary.

Now be quick. Spread the batter on an oiled plate with the back of spatula.

Make a thin layer as possible as you can. If you spread it thick then it will hard to roll, your roll might get break.

Let it cool for 3-4 minutes. cuts into round shaped using cookie cutter.

Now make tadka. Heat the oil in a small pan on medium heat. add mustard seeds and curry leaves and let them sizzle. Immediately switch off the stove.

For Mashed potatoes filling-Peel and cut potatoes, boiled it and grate it

Take a pan fry garlic thin chips and keep it aside. Take another pan add butter, cream and milk then add mashed grated potatoes and mix well. add seasoning now salt, black pepper and crushed fried garlic chips and mix well and switch off the gas and filled piping bag of mashed potatoes.

For plating place round-shaped khandvi then mashed potatoes then again on top round khandvi with the help of a spoon pour seasoning on each and every khandvi. And serve it with mint- coriander chutney and tomato sauce.