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Combine potatoes with enough generously salted water to cover by at least 1" in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 30 minutes. Drain potatoes and set aside until cool enough to handle. Peel potatoes, then coarsely mash with a potato masher or fork.Crush coriander seeds with the bottom of a measuring cup or the side of a chef’s knife until coarsely ground. Transfer to a small bowl.
Cut crosswise into 8 pieces. Roll each piece into a ball, then flatten to a disk. Roll out each disk to a 6"-diameter round, dusting often with flour. Cut each round in half.Working with one semicircle at a time and keeping a bowl of water handy, dip your fingertip into water and moisten straight side of dough.