Poori Khilangu

Mix wheat flour, maida, sooji, ghee, oil, and salt. Add water gradually and knead it into a firm dough.

Heat oil in a kadai. Take a small lemon sized amount of dough and roll it into a round shape. Roll it from one side evenly without putting any pressure on the rolling pin to get a smooth round without any cracks.

Slide one poori at a time in the hot oil. When it raises to the surface, press the edges gently using the back side of the spatula. This step helps poori to puff up nicely. Flip it once and fry both the sides till it is golden in colour.

For Potato Masala: Boil and mash the potatoes coarsely. Cube the onions, finely chop the green chillies, grate the ginger, roughly tear the curry patha leaves. Mix 2 tsp of besan in 1/2 cup of water and keep it aside.

In a kadai, add 2 tbspn of til oil, add mustard. When it splutters add urad dhal and chana dhal. Fry till it turns golden. Add grated ginger, green chillies, curry patha and saute for a second.

Add onions and saute till it looks translucent. Add a glass of water, haldi, salt, sugar. The water should be just enough to immerse the onions. Cover it with a lid and give a good boil till onions are soft. Add mashed potato and chilly powder. Mix well.

Add the besan paste and keep on stirring till the besan gets cooked. If required, we can add little more water, say 1/4 cup. When the khilangu / masala looks glossy turn off the flame, Serve hot with Poori.