Step-by-Step Instructions

1. 1.Prepare the Potato Mixture

   Peel and roughly chop 2 raw potatoes and 1 onion. Add the chopped potatoes, onion, 2-3 green chilies, 1-inch ginger, and 0.5 teaspoon fennel seeds to a mixer grinder. Blend into a smooth paste without adding any water, as potatoes contain enough moisture.

2. 2.Season the Mixture

   Transfer the blended potato paste to a bowl. Add 1-2 tablespoons of water to the mixer jar to rinse out any remaining paste and add it to the bowl. Then, add 4-5 tablespoons of chopped fresh coriander, salt to taste, chili flakes to taste, 0.25 teaspoon roasted cumin powder, 0.5 teaspoon chaat masala, and 0.25 teaspoon turmeric powder. Mix all ingredients thoroughly.

3. 3.Temper and Cook the Mixture

   Heat 1 tablespoon of oil in a pan. Add 0.5 teaspoon cumin seeds and 1 tablespoon white sesame seeds. Let them splutter. Pour the seasoned potato mixture into the pan. Cook on low to medium flame for 1 to 1.5 minutes, stirring continuously, until the mixture thickens and becomes slightly firm.

4. 4.Form the Dough

   Turn off the gas and remove the pan from heat. Let the mixture cool down slightly until it's comfortable to touch. Add 0.5 cup of fine semolina and 0.5 cup of wheat flour to the cooled mixture. Knead everything together to form a firm dough without adding any extra water.

5. 5.Roll and Cut the Snacks

   Divide the dough into large equal portions, roughly the size of two regular rotis. Lightly grease a rolling surface with oil. Take one portion of dough and roll it out thinly. Use a cookie cutter or a small bowl to cut out round shapes, similar to small puris. Collect the excess dough and re-roll it to make more snacks.

6. 6.Deep Fry the Snacks

   Heat oil for deep frying in a kadai (wok) over medium heat. Once the oil is hot, carefully place 3-4 cut snacks into the oil. Fry them, gently pressing with a slotted spoon to help them puff up, until they turn golden brown and crispy on both sides. Remove the fried snacks and drain excess oil on a paper towel. Repeat with the remaining dough.

7. 7.Serve

   Serve the hot and crispy potato and semolina fried snacks with ketchup, chutney, or yogurt. They can also be enjoyed plain and stored for 3-4 days.