Grate potatoes into a bowl. Add ginger-green chilli paste, coriander leaves and BMC Rock Salt and mix well. Add the amaranth flour, a little at a time, mix well and knead into a stiff dough. Add ghee and knead again. Set aside for 10-15 minutes.

Heat sufficient ghee in a kadai. Divide the dough into small portions and roll into roughly equal sized balls. Place each ball on a greased surface and gently pat into a puri, or use a rolling pin for the traditional way to make small circles of dough.

Deep-fry puris in hot oil, one by one, till puffed up and golden. Serve hot, with a delicious gravy dish like bedami aloo.