Directions
1.
Boil the potato in water.remove water and keep aside.add grated coconut green chilies to the potato and mix well. Heat oil in a pan. Fry mustard seeds along with potato mixture for some time mix flour with salt and smooth dough.Using water. Make small balls and roll into thin chapathis. Place the potato curry in the center spread the curry and cover with another chapathis paste the edges with water.Fry on a pan until golden brown on both sides .
2.
Repeat for other balls and serve hot.