Place the flour in a bowl. Add potatoes, coriander leaves, green chilli paste, rock salt and knead into a stiff dough.
Heat sufficient oil in a kadai. Divide the dough into small pedas.
Place the pedas, one at a time, on a plastic sheet and pat them into small puris with your fingers.
Slide the puris into the oil and deep fry till golden. Drain on an absorbent paper. Serve them hot with vratwale alu.