Take a bowl and put 1 cup of refined wheat flour (maida) in it along with regular salt according to taste. Also, add 1 tsp of refined oil to it and then add water as required. (Pro tip: You can use any type of refined oil for this recipe. Also, make sure that you do not add a lot of water at once. You will not be able to take it back if it is not needed. Always add water gradually).

Make a soft dough. Cover it with a kitchen towel and keep it aside for about 5 minutes to set properly.

Now, to make the stuffing for the rolls, take a bowl and first put 2 medium-sized potatoes (boiled, peeled, and mashed) in it. Then add 1 tbsp of finely chopped onion, 1 tbsp of finely chopped fresh parsley leaves, 2 pieces of finely chopped fresh green chilies, regular table salt to taste, ½ tsp of chaat masala powder, and ½ tsp of cumin seeds to it. (Pro tip: If you do not have parsley, you can add an equal amount of finely chopped fresh coriander leaves. If you want, you can also add 1 teaspoon each of finely chopped ginger and garlic to it to enhance the taste and flavor of the potato rolls).

Mix everything nicely and keep it aside.

Now, take the dough, knead it once again, and divide it into two halves.

Now, dust the rolling surface with a little bit of flour, take one piece of the dough, and roll it to give it an even and fairly large circular shape.

Now, take a knife and cut the edges to give it a somewhat square shape. Remove the cut pieces.

Then, cut the square piece from the middle, once vertically and once horizontally, to divide it into four equal parts.

Now, take a little bit of the potato stuffing and roll it in your hands to give it a somewhat cylindrical shape. Place it on one sheet of the dough or roll wrapper. Repeat the process to make all the four rolls.

Now, apply a little bit of water with your finger on one side of each of the wrappers.

Roll each of them nicely. Make as many rolls as you want in this way and keep them aside to rest.

Now, take another bowl and put 2 tbsp of refined wheat flour in it. Add a pinch of salt and ¼ cup of water to it as well and mix it nicely to make a batter of smooth consistency. It must not be thick.

Now, take a kadai, put an adequate amount of refined oil in it and heat it on a high flame on your gas stove. When the oil is heated up nicely, turn the flame to medium.

While the oil is heating, dip the rolls in the batter, and roll them to coat them nicely on all sides.

Now, put the rolls gently into the hot oil. (Pro tip: Be careful not to splash hot oil while releasing the rolls. It is better to release them carefully from each side of the kadai. As many rolls as the kadai can accommodate. Do not overcrowd it with too many pieces. It will be difficult for you to flip them and also hinder proper frying).

Cook the rolls, flipping them continuously to ensure they are fried nicely on all sides. Use a fork to flip them.

Remove them after 2 to 3 minutes when they change to golden brown in color. (Pro tip: You do not need to cook the rolls for a long time because the potato is already boiled).

Your homemade aloo rolls are now ready to be served. Lay them on a plate and serve them hot along with green chutney.