Add wheat flour and rice flour in a mixing bowl. Add salt and turmeric powder and make a batter with the help of water of pouring consistency. Keep aside for 15 minutes.
Wash peel and chop onion, green chilli, ginger, garlic and coriander leaves. Mash boiled potatoes and blend peas in hot water for 5 minutes.
Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put finely chopped onions and fry till translucent. Add ginger, garlic and green chillies and saute for 1 minute. Now add peas and boiled potatoes and mix well.
Now add all the dry masale and mix well. Add chopped coriander leaves and lemon juice and mix well. Transfer it in a plate.
Now heat a non stick griddle and brush with a little cooking Oil and spread a ladle full of batter. Cook on low flame for 1 minute. Flip the side and roast from other side also for 1 minute. Flip again and roast for 1 minute. Transfer it in a plate.
Like wise make all the wraps and keep on a greased thali.
Now keep a portion of stuffing on a wrap and fold it as shown in pic. Apply slury on its edge and fold from other side also.
Now apply slury on third side and fold third edge to centre and like wise fold fourth edge making it like a pocket. Like wise make all the pockets.
Heat oil in a non stick griddle and put 4 pocket on it and shallow fry till golden brown colour. Flip the side and fry from other side also.
Serve these pockets hot with mint and onion chutney.
