Heat the oil in a shallow pan or wok.
Add ginger, garlic, green chillies and coriander seeds.
Stir fry for 2-3 minute until frageant then add the onions and saute till light brown.
Add cilantro (fresh coriander), lime juice, turmeric, red chili, salt and garam masala. Stir fry for another 2-3 minutes.
Add the potatoes and mixed vegetables. Mix well for about 3 minutes. Set aside and allow to cool.
To wrap, place a piece of square pastry dough onto a flat surface and cut into half diagonally.
Using half of the dough, place a tablespoon of the filling in the middle.
Fold it into a triangle and seal off all the seams with cornflour and water mixture. If using Popiah skin, do the same thing but you do not have to divide the dough as popiah skin is thin.
Deep fry the rolls on low to medium heat until light brown.
Best served hot with tomato sauce or any chutney you love.