Prepare the dough by mixing the flour, semolina, salt, ajwain, shah jeera and chilli flakes together

Add the ghee and work it into the dough

Add water as needed and knead the dough and allow to rest for 30 mins

Boil the Potatoes in salted water with a pinch of turmeric

When cooked drain and cool

Prepare the dough cones by rolling out the dough and cutting circles about 9 cms

Re roll the circles so they are at least 11 cms in diameter

Wrap them around the metal cones and deep fry

Once fried, drain on kitchen towel, cool and store in a tin

Add the onion, coriander spices, sauces & chutney to the potato mixture

Using a muddler or spoon, lightly mash about half the potatoes

To assemble, fill the base of the cone with sev, add dollops of the sauces and chutney, add the potato mixture and top with more sauce, chutney and sev

Serve within the hour