In a pressure cooker, boil 2 potatoes. Remove the skin and cool down completely.

Wash rice with water and soak it in hot water.

When rice is puffed up, strain water and add rice into the mixture jar.

Grind rice into powder. Then add mashed potatoes, green chilli, ginger, garlic cloves, and water. Grind into a thick paste.

Add batter into mixing bowl; also add salt, cumin seeds, hing, red chilli flakes, chaat masala, and some coriander leaves. Mix well.

Add batter into a plastic bag and make a cone.

Heat oil in a pan, and add batter into long strips.

Fry it on medium flame till it becomes crispy and golden brown from the outside.

Serve potato snacks with homemade tomato ketchup and a cup of tea.

blanch the tomatoes in enough water. boil for 5 minutes or till the skin of the tomatoes starts to separate.

cool down the tomatoes thoroughly, and transfer them to the blender.

Grind tomatoes without adding any water.

using a filter, extract the tomato puree separating the seeds and skin of the tomatoes.

stir and mix well. boil the mixture well.

Then add salt, ½ tsp chili powder, and 5 tbsp sugar.

keep stirring till the tomato puree thickens. It takes 10 minutes.

then add 2 tbsp vinegar, as they act as preservatives.

mix well and check for consistency.

transfer the tomato sauce or tomato ketchup into a glass bottle once cooled completely.