Microwave slashed potatoes for 5 mins, soak in water and peel the outer skin. Allow to cool.

Take the onion, green chillies, dry red chillies, salt, oregano and potato in a food processor, mix everything as bit smooth thick paste, keep aside.

Combine the cornflour, flour, salt and baking powder in a large mixing bowl.

Slowly add the water and mix until a dough forms. The dough should be sticky, not dry.

Cover with a damp cloth and allow to rest for 30 minutes.

Make small balls of the dough.

Grease a plastic sheet or a baking paper, take a ball and flatten them with your fingers a slightly thick round disc.

Place the filling in the centre of the tortilla, then fold tortilla over, creating a half-moon/semi-circle shape. Press the ends together with a fork to create a seal.

Heat a kadai or pan with oil, deep fry these molotes until golden.

Serve with sauce.