For the Spicy Chipotle Potato Filling:
3 mediumPotatoes, boiled and mashed
1 tablespoonOil
½ teaspoonMustard seeds
½ teaspoonCumin seeds
1 teaspoonGinger–garlic paste
1Green chilli, finely chopped
½ teaspoonTurmeric powder
½ teaspoonRed chilli powder
1 tablespoonChipotle paste
to tasteSalt
2 tablespoonsFresh coriander leaves, chopped
For the Besan Batter (Outer Coating):
¾ cupBesan
¼ teaspoonTurmeric powder
½ teaspoonRed chilli powder
to tasteSalt
as neededWater
For Frying:
as neededOil
For the Egg Roll Wrap:
4 largeEggs
a pinchSalt
1 tablespoonOil
4 sheetsReady chapati/roomali roti/paratha
For the Slaw & Layering:
½ cupOnion, thinly sliced
3 tablespoonsGreen chutney
2 tablespoonsTamarind chutney
3 tablespoonsChipotle mayo
½ teaspoonChaat masala