Boil and mash the potatoes.

In a large bowl, combine bajra flour, whole wheat flour, ragi flour, salt, black pepper powder, and water to form a smooth batter.

Ensure the batter has a thick, pouring consistency.

Set the crepe batter aside.

Heat oil in a heavy-bottomed pan over medium heat.

Add cumin seeds and let them crackle.

Add green chilies and chopped onions, sauté until onions are caramelized.

Incorporate mashed potatoes, red chili powder, and salt.

Stir well to combine all ingredients.

Adjust salt to taste.

Mix in chopped coriander leaves and turn off the heat.

Heat a non-stick crepe skillet over medium heat.

Pour a ladleful of crepe batter onto the pan and swirl to spread it thinly.

Once the top appears cooked, flip and cook the other side briefly.

Remove crepe from the skillet and set on a platter.

Repeat with remaining batter to make additional crepes.

Place a spoonful of the potato filling in the center of each crepe.

Roll the crepe and serve immediately.