Sak Rotali - Spiced Potato and Vegetable Rolls

1Boil the cubed potatoes (4 large) in salted water until tender, then drain and mash them in a large bowl.

2In a pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds (1 teaspoon) and let them splutter.

3Add the chopped onion (1) and green chilies, (2) sauté until the onion (1) turns golden brown.

4Stir in the ginger-garlic paste (1 teaspoon) and cook for another minute until fragrant.

5Add the mixed vegetables (1 cup), coriander powder (1 teaspoon), turmeric powder (½ teaspoon), and salt. Cook for 5-7 minutes until the vegetables are tender.

6Mix in the mashed potatoes (4 large), garam masala (½ teaspoon), lemon juice (1 tablespoon), and chopped coriander leaves. Cook for another 2 minutes, then remove from heat and let the filling cool.

7In a separate bowl, mix the all-purpose flour (1 cup) with a pinch of salt and enough water to form a soft dough. Cover and let it rest for 15 minutes.

8Divide the dough into small balls. Roll each ball into a thin circle on a floured surface.

9Place a spoonful of the potato and vegetable filling in the center of each circle. Fold the edges over to seal the filling inside, forming a roll or dumpling shape.

10Heat oil in a deep frying pan over medium heat. Fry the rolls in batches until golden brown and crispy, about 3-4 minutes per side.

11Remove the rolls and drain on paper towels. Serve hot with chutney or sauce of your choice.