Mix barnyard millet flour, amaranth flour, tapioca flour, and water chestnut flour in a mixing bowl.

Dry roast the flour mixture in a heavy-bottom pan on low heat for 2-3 minutes, stirring continuously until fragrant. Cool completely.

In a separate mixing bowl, combine the roasted flour mixture, grated potatoes, cumin seeds, crushed green chilies, coriander leaves, groundnut powder, and salt.

Add water gradually to form a soft, pliable dough.

Divide the dough into 4-5 equal portions.

Grease a non-stick griddle with ghee.

Place one portion of the dough on the griddle and pat it with your fingers to form a 4-5 inch circle. Alternatively use a plastic sheet or banana leaf to pat the dough into a circle

Make a hole in the center and 4 more around it using your fingertip.

Drizzle ghee into the holes.

Cook covered on low heat until the underside is golden brown.

Flip and cook the other side for a minute until cooked through.

Repeat with the remaining dough portions.

Serve hot with Dhaniya Pudina Chutney and Boondi Raita.