In a parat add refined flour, baking powder, whisked yogurt, sweet potatoes, milk, salt and oil. Mix well to form medium dough.
Set aside for fifteen minutes. Divide the dough into equal portions and roll out each ball into small disc size rounds. Heat oil in a kadai, deep fry each puri till puffed, golden and done.
Strain and remove on absorbent paper. Serve hot with chole.