Whisk together the dry ingredients. Add the water slowly and knead to a smooth dough. Add the olive oil and knead to incorporate.

Transfer to a clean oiled bowl and allow it to double in size, around one hour.

In the meantime, we can prepare the filler. Heat oil in the saucepan and crackle the cumin.

Fry the ginger garlic paste and green chillies.

Add the mashed potatoes, sprinkle in all the spice powders and give it a good mix. Allow to cook on low flame for five minutes.

Mix in the coriander leaves, adjust salt and switch off. Allow to cool.

Once the dough has doubled, punch down and knead for another couple of minutes.

Grease a baking pan and set aside.

Divide the dough and the filling into six portions.

Slightly roll one dough portion into a circle. Spoon in one portion of the filling and shape into a bun. Place it on the greased pan.

Repeat with all the buns and filling.

Brush the top of the buns with some oil. Cover and allow it to proof for 25 minutes.

Meanwhile preheat the oven to 180 degrees.

Bake for 25 minutes until the top looks golden brown and is smooth to touch.

Pull out the buns and brush on the top with little more oil while still hot.

Serve warm with tea or soup!