In a mixing bowl, add 1 cup wheat flour, ¼ cup rava, 1 tsp green chilli paste, salt to taste, a pinch of hing, ¼ tsp ajwain, ¼ tsp black pepper powder, ¼ tsp garam masala, and some coriander leaves. Mix well.

Add 1.5 cups of water (or as required) and make a medium-thick, pouring-consistency batter.

Cover and let the batter rest for 10–15 minutes.

Take 4 small-sized potatoes and peel them. Using a slicer, cut the potatoes into thin slices.

Wash the potato slices and remove the excess starch.

Dry the potato slices and keep them aside.

In a pan, add 1 tsp oil and spread it evenly.

Now arrange the potato slices in the pan. Then pour 1.5 ladles of batter (or as required) over the potato slices.

Cover the pan and cook the aloo cheela on low flame for 3 minutes.

Flip the cheela once the potatoes turn slightly crisp. Sprinkle some red chilli flakes, sesame seeds, and coriander leaves on top. Cook the cheela on both sides until crisp.

Remove the cheela onto a plate and sprinkle some chaat masala on top.

In a mixing bowl, add 1 cup curd and whisk it until smooth.

Add ½ cup water and adjust the consistency to slightly thin.

Add 1 chopped green chilli, salt to taste, 1 tbsp sugar, 1 tsp chaat masala, ½ tsp black salt, ½ tsp cumin powder, ¼ tsp red chilli powder, some chopped mint leaves, and ½ cup boondi. Mix well.

In a tadka pan, add 1 tbsp oil, ½ tsp cumin seeds, and a pinch of hing. Sauté briefly.

Add the hot tadka to the raita and mix well.

Garnish with coriander leaves and stir gently.