Take a pressure cooker pour 150 ml water, potatoes (cut in half) and 1/2 tsp salt. Cover the lid and pressure cook the potatoes for 5 min, firstly in medium flame then after 1 min in low flame.

Now take out the potatoes in a plate and peel off the skin. Mash the potatoes properly when it cools down.

Heat the kadhai in medium flame, pour 1 tbsp oil. In the hot oil add cumin seeds, hing, dried red chilies and chopped onions. Sauté it till becomes soft and golden.

After that add ginger-garlic paste, green chilli paste, cumin powder and amchoor powder. Now add mashed potatoes and kasori methi. Mix them properly for a minute.

Transfer the mixture in a plate and let it cool down.

Cut out the sides of the bread. Then sprinkle some water over them so that it becomes soft and easy to roll.

Flatten the bread and add 1 tbsp potato mixture and roll it.

After that take a kadhai and heat in medium flame and pour the rest of oil. Then take a small bowl and pour water and maida and make a paste which is neither too thick nor too thin.

Now dip the roll in the maida slurry and coat it with cornflakes crumbs. Lower the roll in hot oil. Fry it in low flame till golden colour appears.