In a mixing bowl, add wheat flour, rava, salt, and oil. Mix well.

Add little lukewarm water and knead tight dough.

Cover and rest for 20-25 minutes.

Make a small size ball from the dough and place the balls into a small bowl and 1 tsp oil. grease the ball to prevent it from drying.

Now take a ball and roll using a rolling pin. roll to a slightly thick thickness.

Drop the rolled dough into the hot oil.

Press until the puri puffs up and splash oil to puff up fully.

Flip over and fry until it turns golden brown.

Drain them on a plate and serve hot with batata bhaji.

For bhaji: You need 5 boiled potatoes for this recipe, so you can boil the potatoes by pressure cooking them for 2-3 whistles in a pressure cooker or boil until done.

In a pan, add some desi ghee, you can use oil too and heat it.

Now add in the jeera, ginger (Chopped), green chilies (Chopped & as required), crushed saunf (Fennel seeds), crushed coriander seeds (Sabut dhania), dry red chilies & sauté for a minute. Do not overburn the spices.

Now add in the hing (Asafoetida), turmeric powder, red chili powder, soaked methi, and besan (Gram flour) & cook for half a minute or till oil separate from its sides.

Now roughly crush or mash the potatoes with your hands and salt. Mix well.

Add the water, I used 500 ml water because the sabzi thickens if we do not serve immediately. You can adjust as required

Cook for 8-10 minutes on medium flame.

Now add in the amchur powder, kasuri methi, and black salt and mix well

Add some fresh coriander and serve the delicious batata bhaji with fluffy puri.