Pressure cook the potatoes till they are tender. Mash it to a fine paste using potato masher or food processor.

In a wide vessel, take wheat flour, mix salt, chili powder and ghee. Then, add the potato paste to the flour and knead well. Slowly add the milk and knead to a soft dough. Add water if needed.

Let it rest for 10 mins.

Then, divide into equal balls and roll out into small rotis.

Heat a pan and cook the rolled out rotis over hot pan on both sides, sprinkling oil/ghee.

The cooked chapatis are very soft as the potatoes are blended into it.

Wash beaten rice in water, and soak for 5 mins.

Drain it in a sieve. Meanwhile, chop onions into big squares and slit chilies into half.

Heat a pan with oil and splutter mustard seeds. Then, saute onions till they are pink along with curry leaves and chilies. Then, add salt and turmeric powder.

After 2 mins, add the drained poha into the pan and combine well. Simmer for 5 mins, till its all mixed.

Chopping the chilies into half and onions as squares makes it easy to be parsed!