Place potatoes in a large saucepan and add enough cold water to cover them. Bring to a boil and cook for 20 minutes or until tender. Drain and add to a large bowl. Rough mash the potatoes so there are still some small chunks.

While the potatoes are cooking, heat ghee in a medium sauté pan over medium heat. Add onions and carrots and cook for 6 minutes. Add garlic and peas and cook for 1 minute more. Lastly, add spices and cook for 1 minute stirring constantly. Remove from heat and add to bowl of potatoes. Add yogurt and stir to combine.

Combine yogurt, lemon, cilantro, and mint in a small bowl.

Distribute mixture evenly down the center of the tortillas, leaving one inch at the top and bottom. Top with roughly 2 tablespoons of yogurt sauce and 2 teaspoons of tamarind chutney if desired. Fold bottom and top of the tortilla into the center and then roll the sides up to close.

Note:

If you don’t like mint, feel free to substitute it with another tablespoon of cilantro in the yogurt sauce.

Can add tamarind chutney.