Prepare the Potato: Peel and grate the potato. Wash the grated potato thoroughly with clean water to remove the starch, drain it, and place it in a mixing bowl.

Add the Veggies: To the bowl, add the finely chopped onion and the green chillies. (If you don't prefer green chillies, you can substitute them with a little red chilli powder).

Mix the Spices: Add the carom seeds (crush them slightly between your palms before adding for a better aroma), hing powder, coriander-cumin powder, turmeric powder, and salt.

Add the Flours: Now, add the gram flour and rice flour to the vegetable and spice mixture.

Make the Batter: Gradually pour in a little water and mix well. The batter should not be too thick; keep it slightly thin so the poli turns out nice and crispy.

Add Fresh Coriander: Toss in the finely chopped coriander leaves and give the batter one final mix.

Heat the Tawa: Place a tawa (flat griddle) on the stove over medium heat. Spread a little oil over the surface.

Pour and Spread: Pour a ladleful of the batter onto the hot tawa. Gently spread it out into a small or medium circle using your hands or the back of the spoon. Avoid making it extremely thin or too thick.

Cook Slowly: Let it cook untouched for a few minutes on a medium flame until you see small pores forming on the top. Do not rush to flip it.

Flip and Roast: Once the bottom is golden brown, flip the poli. Drizzle a little extra oil around the edges and press gently with a spatula so it cooks evenly.

Serve Hot: Roast until both sides are perfectly crispy and golden brown. Enjoy your hot Besan Batata Poli!