Wash and mark the potatoes. Pressure cook till soft or Microwave 3 medium sized potatoes for 7 minutes. Once done soak in water and peel the skin. Mash it well. You can either grate it or mash to a paste.

Take the flour in a wide bowl along with rava, curd, salt, baking soda and 2 tsp oil to it. Mix everything well and add grated potatoes to this mixture.

Mix everything to a smooth dough with your hands using little warm water as required. Make sure you don't add water in one shot, it has to be sprinkled and added as potato would have given the moisture required.

Leave the kneaded dough for 10 mins or 20 minutes. Once it rests, grease your hand with oil and knead the dough again.

Divide the dough into equal balls of about 6 to 7 balls.

For rolling, you can either use oil to ease your rolling or dust the balls.

Heat a kadai with oil and check if the oil is hot by dropping in a tiny bit of dough. When it comes up right away, the oil is hot enough.

Roll out thin discs of about 6 to 7 inch size and gently drop into the hot oil.

Using the slotted ladle, press on the top for the bhaturas to puff up.

Flip to the other side, cook the bhaturas till it turns colour.

Drain to a kitchen towel.

Serve with Chole Masala.