Knead the flour with salt and enough water into a soft dough similar to chappati/Indian flatbread dough. Keep aside covered for 10 minutes.
If using frozen corn, remove from freezer and thaw in running water.
Take a kadai and pour some oil and heat this, first add the onions, spring onions, finely chopped green chillies and saute until the onions turn pale, then add the onion greens and saute for few seconds.
Next add the corn and saute for 1 minute.
Cut the boiled potatoes into small pieces and put them in next.
Add the ginger-chilli paste and salt. Saute and mix everything together for 2 minutes.
Taste and add salt and chillie paste if needed. Remove from fire. Keep aside this filling in a bowl.
Take the dough and knead it once again. Divide into lemon-sized rounds.
Roll them into round discs of 8 inches.
Take a flat tawa and cook each chappati lightly on either side and flip it over on the flame directly like a ‘phulka’ – you may check my recipe.
Keep the rotis/phulkas/chappatis/tortillas spread on a plate.
Heat the tawa again, then reduce the heat, place one chappati on it.
Spread the filling/stuffing on one half of the chappati. Drizzle oil on the sides, close the filling with the other half of the chappati, and drizzle oil over it.
Let it cook on both sides until brown spots appear, flip over two to three times on either side until they are crisp.
Prepare the remaining stuffed rotis the same way.
When each one is done, cut the semi-circle stuffed rotis into two.
Serve with chutney or sauce.
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