In a mixing bowl, grate 1 medium-sized or 200 g potato using a fine grater.

Wash the grated potato with water to remove its starch. Drain the water and keep it aside.

In a kadai, add 2 tbsp oil, ½ tsp cumin seeds, 1 tsp white sesame seeds, and 1 tsp green chilli paste. Sauté well.

Now add 1 cup of grated potato and sauté it.

Then add 1 cup of water and mix well.

Add salt to taste, ¼ tsp black pepper powder, ½ tsp red chilli flakes, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.

Gradually add 1 cup of rava while stirring continuously. The rava will absorb the water and form a dough-like mixture.

Switch off the gas and cover the mixture for 2 minutes.

Transfer the mixture into a mixing bowl. Grease your hands with oil and knead the mixture into a smooth dough.

Divide the dough into two parts.

Take one part and roll it into an oval shape. Cut it into chip shapes (refer to video). Repeat the same with the remaining dough.

In a mixing bowl, add 3 tbsp maida, 3 tbsp cornflour, salt to taste, ½ tsp red chilli flakes, and some chopped coriander leaves. Mix well.

Add ½ cup of water to make a thin slurry. Keep it aside.

Take each chip, coat it in the slurry, and then coat it with bread crumbs. Prepare all the chips in the same way.

Freeze the coated chips for 10 minutes to set the coating properly.

Meanwhile, in a mixing bowl, add 1 tsp Kashmiri red chilli powder, 1 tsp chaat masala, and ½ tsp black salt. Mix well to make the special masala.

Heat oil and fry the chips on medium to high flame until they become crispy and golden brown from both sides.

Remove the chips from the hot oil and sprinkle the prepared masala over them.

Serve rava finger chips with tomato ketchup or mayonnaise.