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. Serve hot.