Now add suji, finely chopped coriander leaves, green chilly, grated ginger, salt and make a medium thick batter by gradually adding water.
Let it rest the batter for 15-20 minutes,
let’s prepare our stuffing. Heat oil in a pan, once the oil becomes hot, add mustard seed and let it splutter.
Now add curry leaves, boiled and mashed potatoes, grated paneer, boiled peas, red chilly powder, garam masala, salt to taste, freshly chopped coriander leaves and mix until well combined.
Stuffing is ready now.
After 15 minutes uncovered the batter.
Mix it well with spoon.
Batter is ready now
Take a non-stick pan and heat the pan on medium flame.
Once the pan becomes slightly hot pour 2-3 spoonful batter towards the center and spread the batter evenly in a clock wise.
Drizzle little oil all around and top and cook for 2-3 minutes from downwards on medium flame till it becomes brown.
After 2-3 minutes remove the sides, flip it over and cook from other side too.
Once both the sides get cooked, remove it from tawa and in the same way spread the rest of the batter to make chilla.
To make suji potato rolls:
Take one chilla and spread tomato ketchup over the chilla.
Now spread spoonful stuffing into the center of the chilla and roll it into cylinder shape. This way prepares all the suji potato rolls.
Cut the rolls into 1 to 11/2 inch pieces. Now take a tooth pick insert it in each suji potato rolls to seal it tightly.
You can spread coriander chutney, chilly sauce instead of tomato ketchup to make suji potato rolls. You can use homemade chena instead of grated paneer Use onion or veggies of your choice to make stuffing