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Peel and cube your potatoes. Boil them until very soft.
Mash the potatoes in a bowl, but keep some texture.
Add the gandana, cilantro, and olive oil. Mix together and let cool.
Fill the burrito wrappers. Take water around the edge of the burrito wrapper to get a seal. Oil a griddle or pan and cook in pan until crispy brown on each side.
Boil your potatoes until just barely soft. You want them to retain their texture when added to your ghorma gravy later.
Put oil in a hot pan, and add chopped onion. Cook until it's lightly browned on the outside.
Add your garlic, tomato paste, and spices. You want to cook until the tomato paste gets dark.
Then add your fresh tomatoes and cook until they break down.
Add your water, let simmer.
Check your gravy; it should be reduced. Check the video for consistency. Then, simply add your already cooked potatoes and let them warm through for about 5 minutes; the dish is ready.