Aloo cheese frankie

Ingredients 

For The Rotis
3/4 cup plain flour (maida)
1/2 tbsp oil
salt to taste
plain flour (maida) for rolling
oil for cooking 

For The Potato Rolls
1 1/2 cups boiled , peeled and mashed potatoes
1/2 cup grated processed cheese
3 tbsp cornflour
2 tsp finely chopped green chillies
1/2 tsp garam masala
1 tsp lemon juice
salt to taste
oil for deep-frying 

To Be Mixed Into Masala Water
2 tbsp water
1/2 tsp chilli powder
1 tsp dried mango powder (amchur)
1/4 tsp garam masala
salt to taste 

To Be Mixed Into An Onion Masala Mixture
1/2 cup chopped onions
1/2 tsp chilli powder
1/2 tsp dried mango powder (amchur)
salt to taste

Method

For the rotis

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.

Divide the dough into 6 equal portions and roll each portion into a 125 mm. (6”) diameter circle using a little plain flour for rolling.

Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both the sides. Keep aside. 

For the potato rolls
Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 6 equal portions and roll each portion into a cylindrical roll.
Heat the oil in a deep non-stick kadhai and deep-fry, 3 rolls at a time, till they turn golden brown in colour from all the sides. Keep aside. 
How to proceed
Place a roti on a clean, dry surface and drizzle little masala water evenly over it.
Place a potato roll in the centre, finally top with a little onion masala mixture, roll it up tightly and seal it with a toothpick.
Repeat steps 1 and 2 to make 5 more frankies.
Serve immediately.