Grate potatoes in a bowl. Add ginger-green chilli paste, chopped coriander and rock salt and mix well. Add rajgira flour, little by little, mix and knead into stiff dough. Add ghee and knead again. Set aside for 10-15 minutes.
Heat sufficient ghee in a kadai.
Divide the dough into equal portions and place them on a greased plastic sheet. Spread into small puris.
Deep-fry puris in hot oil till puffed up and golden. Drain on absorbent paper.
For the sabzi, heat ghee in a non-stick pan.
Chop green chillies and cut potatoes into cubes.
Add cumin seeds to hot ghee and sauté till fragrant. Add chopped chillies and sauté for 30 seconds.
Add cubed potatoes and toss to mix. Add peanuts, salt and coconut, toss to mix, cover and cook for 4-5 minutes on low heat.
Arrange the puris on a serving plate and place a portion of the sabzi on it.
Sprinkle the salli, red chilli powder and roasted peanuts.
Serve garnished with coriander sprigs.