Potato corn rolls

When I saw the recipe for baked potato-corn rolls, I fell in love with it instantly. But since I wasn't in a mood to feed more maida to the kids than absolutely necessary, I made rotis the normal way, partially cooked them, and then baked them.
However the recipe given here is the original one, because that is the one I might be using if I ever make this for guests.

1cup boiled Cron kernels, coarsely mashed.
2 small Potatoes boiled and chopped finely.
Finely chopped Ginger-Garlic.
Finely chopped Coriander.
2 Onions, Finely chopped.
Plain red Chillie powder, Salt, Amchoor powder, Sugar, Panjabi Garam Masala to taste.
Oil as needed.

Method:
Heat Oil in a pan and sauté Onions, Ginger, Garlic till golden yellow.
Add all the spices.
Add the Coriander, Potatoes, and the Corn. Mix thoroughly and keep aside.

For the covering, knead 1 glass maida with Oil, Salt and Water to a stiff dough.
Let stand for 20 minutes. Divide into 20 portions. Roll out in very thin rotisserie of 5" dia. Lightly roast on Tawa. Don't let brownish bubbles appear on them.
Put a tabsp of filling towards the edge, roll it into a firm roll, and seal with thick Maida paste. Bake in oven, or deep fry in Oil till golden brown. Serve with Poodina chutney.