firstly, in a large bowl take 2 cup maida, ½ tsp chilli flakes, ½ tsp salt and 3 tsp oil. mix well.

add water as required and start to knead the dough.

knead to a smooth and tight dough.

grease the dough with oil, cover and rest for 20 minutes.

firstly, in a large kadai heat 3 tsp oil. add 1 onion, finely chopped, 2 chilli and 1 tsp ginger paste. saute until the onions shrink slightly.

now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and ½ tsp salt.

saute until the spices turn aromatic.

further, add 4 potatoes and mix well until the spices are well combined.

now add 2 tbsp coriander and mix well. aloo stuffing is ready. keep aside.

pinch a ball sized ball and roll oval.

slit 3 lines in the centre using a sharp knife.

place aloo stuffing in the centre.

seal the toffee giving toffee shape.

now deep fry in hot oil, keeping the flame on low.

stir occasionally, until the toffee turns golden brown and crisp.

drain off over kitchen towel to get rid of excess oil.

finally, enjoy aloo toffee with tomato sauce or green chutney.