in a mixing bowl, add the besan, salt, hing, turmeric powder, red chilli powder, and coriander power and mix well.

add water gradually to make a smooth batter make sure there should not be any lumps.

Use a whisk to whisk the batter nicely, whisk for at least 2-3 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.

Once whisked well, let the batter rest for a minimum time of 10-15 minutes.

Now peel the potato skin and make medium and thin potato slices.

Wash potato slices with water to remove its excess starch.

Remove water and dry potato slices.

Set oil on medium heat for deep frying, whisk the batter once again & add baking soda and hot oil. mix well.

Add potato slices into batter and coat with it. remove extra batter from slices.

Add coated slices in hot oil for deep frying, splash hot oil on puri so it will puff up.

Now keep the flame on medium and fry puri till it golden brown in color.

Now drain off over wire rack and fry all puris into same way.

For fried green chillies, make medium size chilli pieces, briefly fry green chillies for 15-20 seconds and sprinkle some salt on it. serve with batata puri.

In a bowl, mix besan, yogurt, salt, black salt, turmeric powder, citric acid, sugar, green chilli paste and ginger paste. Mix well and make lump free mixture.

Then add 1.5 cup water and mix well.

Heat the oil in a pan on medium heat. Once hot add mustard seeds, hing andcurry leaves. sauté it.

Now lower the flame and add kadhi mixture gradually and mix well.

than let it simmer for 2-3 minutes or till it becomes thick.

When kadhi is slightly thick, then turn off the stove .

Besan kadhi (chutney) is ready to serve with batata puri.