In a mixing bowl, add 1 cup wheat flour, ¼ cup besan, ½ tsp turmeric powder, a pinch of hing, ½ tsp red chili powder, ¼ tsp black salt, salt to taste, ¼ tsp garam masala, ½ tsp fennel seeds powder, ¼ tsp black pepper powder, and 1 tsp kasuri methi. Mix well.

Add ½ cup milk and mix well.

Now add 2-3 tbsp water and knead a tight dough for puri.

Cover and let the dough rest for 20 minutes.

Take a small portion of the dough and roll it into a medium-sized and medium-thick puri.

Fry the puris on a medium-high flame until they become slightly brown on both sides.

Masala puri is ready. Serve with batata chips sabji or store it in an airtight container.

Peel the skin of the potatoes and cut them into chips. (Refer to the video)

In a mixing bowl, add ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, salt to taste, ½ tsp fennel seeds powder, ¼ tsp garam masala, ½ tsp dry mango powder, 1 tsp sugar, and ¼ cup water. Mix well; the masala paste is ready. Keep it aside.

Heat oil in a pan, add the potato chips, and fry them on medium-high flame until they become slightly golden brown. Keep them aside.

In a pan, add 3 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp white sesame seeds, a pinch of hing, and 2 dry red chilies. Sauté.

Add 2 chopped green chilies and sauté.

Then add the masala paste and sauté until the oil separates from its sides.

Add the fried chips and 1 tsp kasuri methi. Mix well.

Cover and cook the sabzi for 5 minutes on low flame.

Enjoy batata chips nu shak with masala puri.