In a mixture jar, add green chilli, ginger, and garlic cloves. Grind it into a coarse paste. keep it aside.

Now in a mixture jar, add green peas and potatoes. Without adding water grind it into a coarse mixture on pulse grinding. Keep it aside.

Then in a pan, add oil, cumin seeds, and grinded chili-ginger-garlic paste. Saute it.

Now add coarsely grinded peas-potato mixture and salt. Saute it.

Then add turmeric powder, garam masala, coriander powder, dry mango powder, and a pinch of sugar. Mix well.

Now sprinkle some water and cover and cook stuffing on low flame for 3-4 minutes.

Then switch-off gas and add coriander leaves. Mix well.

Patties stuffing is ready.

In a mixing bowl take maida/all-purpose flour, salt, ajwain, and hot ghee. Mix well.

Now add water gradually and knead a semi-stiff and smooth dough.

Cover and keep it aside for 15 minutes.

In another bowl mix corn flour and ghee. It should have free-flowing consistency. Keep it aside.

Now divide the dough into equal size balls. I got 3 equal size balls.

Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.

Same way roll all other dough balls and keep them aside.

Now place one of the rolled dough on a clean surface and apply the corn flour and ghee paste over it.

Place the second rolled dough over it. Again apply the paste.

Lastly, place the third rolled dough sheet. Do not apply cornflour-ghee paste on it.

Now roll all sheets together and make bigger size thin roti. (refer to video)

Then cut bigger 3-layered roti into a round shape using a cookie cutter or bowl.

now place a small ball-sized aloo stuffing in the center.

fold into half, apply cornflour-ghee paste, and press with fingers to seal. Seal it properly.

Heat oil on low-medium flame.

Fry the patties till it is lightly golden on both sides.

Once cooled, store it in an airtight container. Stays good for 15 days.