Mix together potatoes, salt, peanut powder, coriander leaves and ginger-green chilli paste in a bowl.
Heat sufficient oil in a kadai.
Add millet flour to the potato mixture and knead well to a semi soft dough.
Divide the dough into 8 equal portions, shape into balls and roll out into thick puris.
Slide the puris, one at a time, into hot oil and deep-fry till puffed. Drain on absorbent paper.