Boil the potatoes in water with salt until they are tender; strain them and make them puree. Reduce the garlic, chives and chili pepper until creating a paste and fry it with ghee with the meat until it is slightly golden.
Add the sugar, garam masala, mashed potatoes, lemon juice and coriander leaves. Season everything with salt and pepper. Work on it until you get a smooth paste and mold it into rolls a little smaller than the diameter of the potatoes.
Make a paste with the chickpea flour and cold water; strain it and dry it off. Spread it on the papads lengthwise and add the center and spread the chickpea paste at the edges; roll it on the filling pasting the ends with a fork.
Heat the oil and fry the rolls in batches until they are crispy. Remove them and let them drain.
Serve them hot with spicy mango chutney and decorate them with minced chives or with coriander.