Take rajgira flour, mashed potato, rock salt and two tablespoons of ghee in a bowl and mix. Add water, a little at a time.
Knead into a stiff dough. Cover with a damp cloth and rest for fifteen minutes.Divide into sixteen equal sized balls.
With greased fingers pat each ball to a puri. These puris are a little thick.
Heat sufficient ghee in a kadai and deep-fry the puris on medium heat till golden. Drain and place on an absorbent paper.