Pressure cook three table potato whistles and unripe peas with a little water. Once this is done, drain and let drain. Peel the pores and skin of the potatoes and coarsely break them down.
Put a teaspoon of oil in the Kadai, sprinkle the jirah, and add the chopped onions. Fry until transparent and add the potato and pea combination. Add the pink pepper powder, garam masala powder, turmeric, and salt. Add one tablespoon of water and mix well.
Transfer heat to medium and sauté for 2-3 minutes until dry. Add coriander leaves and stir. Transfer to a bowl and let everything settle—form balls of the same size.
Gently cut the edges of the bread with a small knife. Add water to a large bowl, say 2.5 cm more. Soak the bread quickly on all sides and remove it.
Reserve the inside of the rolled potato ball and move it into the ball/bender, covering it when you press it (Please refer to the video to better understand. When shaping the tie, heat enough oil for the Kadai. The oil should be hot but not burning. Add the binder several times and gently turn it with a spoon to fry evenly. Cook dinner over medium-high heat so that the outside is crispy. Drain on paper towels. Repeat this process, and you're done.