Batter:
1 cup sooji (rava, semolina)
½ cup yogurt
½ cup water 
1 tsp salt
½ tsp ginger chilli paste
1 tsp eno

Assembly & coating:
2 tbsp neutral oil + extra for assembly
¼ tsp turmeric
2 tsp chilli powder 
handful cilantro, finely chopped
¼ cup water

1. Batter: Mix sooji, yogurt and water thoroughly. Set aside for at least 30 minutes or overnight. Right when you are ready to cook, stir in the salt, ginger chilli paste and eno.

2. Filling: Heat 2 tbsp oil on medium low. Add hing and allow to bloom. Next add the turmeric and stir well for 30 seconds. Next add in the potatoes, garam masala, chilli powder, aamchur powder, salt, ginger chilli paste and mix until well incorporated. Continue to cook for 5 minutes. Lastly, add the cilantro and mix well. When cool enough to handle, make 60g portion sizes of the filling. Shape them depending on the size and shape of the bowls you use in step 3.

3. Assembly: Bring water to a boil in a steamer basket. I used 3 stainless steel bowls that were about ¾ cup in size. You could use any moulds you have - square, silicone etc as long as they are safe to cook in. Grease each bowl with oil and add an additional tablespoon of oil as well. Next, add about a tablespoon of batter and place the filling ball in the center. Pour batter all around the filling. Do not fill up the bowl completely because the batter will puff up slightly. (leave just a smidge of space empty). Place your bowl in the steamer basket, cover and cook on high for 15 minutes. When cool to handle, release the bread rolls from the bowl. You might have to run a knife around to help.

4. Coating: Heat oil in a saute pan. Add in chilli powder and turmeric and stir well. Cook for 30 seconds to a minute before adding a handful of cilantro and water. Allow the water to evaporate completely. Water allows the masalas to cook through completely. Turn off the heat and roll the bread rolls in the oil mixture. Coat evenly.

5. Lastly, cut the bread rolls into ½ to 1 inch in width. Serve hot with cilantro chutney.