Wash and clean the vegetables. In a bowl, grate carrot and keep it aside. Add water and potatoes in pan, keep the pan on medium flame and allow the potatoes to boil. Once they get tender, peel and mash them. Now take water, peas in another pan, keep it on medium flame and let the peas boil. Once done, crush them into a paste form.
Take a deep pan put it on medium flame and heat refined oil in it. Add cumin seeds in the pan and let them crackle. Add in the grated carrot, green peas, chili powder, ginger, green chili, turmeric powder, garam masala and salt. Cook the mixture for 2 to 3 minutes.
Then add in the mashed potatoes in the mixture and mix well. Now top the mixture with chopped coriander, mango powder and mix everything well. Remove from the flame.
Make small portions of the prepared mixture. Then heat refine oil in a pan kept on medium flame and shallow fry the prepared rolls. Once they turn golden in color, transfer them in an tissue. Now lay the prepared roll inside a chapati and secure it with a toothpick. Serve!
