Potato Chutney Rolls

Ingredients
For Chutney
Grated coconut 1 ½ cups
Green chillis 6
Garlic 6 cloves
Cummin a pinch
Mint leaves 25
Lime 1

For the potato roll
Potato 1 Ib
Steamed flour 6 dsp
Bengal gram powder (Basen) 3 dsp
Fine rice flour 3 dsp
Salt
Pepper powder ¼ tsp
SaltCrumbs
Oil for frying

Method
Dry coconut (without loosing is colour) in a hot frying pan. Grind well with all the other ingredients. A pinch of sugar also could be added if you want.
Cook the potato and mash it well. Mix the basen, rice flour, pepper and enough salt kneading well. Divide the dough into 4 equal parts. Roll out each into rectangles on a floured board and spread ¼ Th of the chutney evenly over it. Roll up from one end to the other. Cut the roll into 6 even sized pieces. Do likewise with all the other 3 pieces. Coat each pieces with crumbs after brushing the rolls with water. When it is time to serve, fry the rolls to a golden brown colour and serve immediately.