Masala poori with lungar wali bhaji

Peel the boiled potatoes and grate them in a mixing bowl. Take taken 2 1/5 cups (350 grams) of flour in a big mixing bowl and to it add grated potatoes to the flour, followed by more than ½ tsp salt or to taste,, 1/3 tsp turmeric powder, 1/3 tsp red chilly powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well.

Now add to the flour and start adding water in small portions and knead stiff dough. Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris. After 20 minutes are done, grease your hands with some oil and knead the dough again until smooth.

Let us now divide the dough into small lumps. For this, roll out the dough into long log and further divide into small lumps. Then lift one dough lump and roll it into a round ball and then flatten it. Similarly, prepare dough balls from rest of the lumps as well. Cover the dough balls to prevent them from drying. Lift one dough ball at a time and roll it out into a poori . Grease the rolling plate and rolling pin with some oil to prevent poori from sticking to it.

Heat enough oil in a pan for deep frying the pooris. To check if the oil is heated ,drop little dough to the oil. The dough ball immediately started floating on the surface, oil is rightly heated. The oil for frying the pooris should be rightly heated. Now slide the rolled poori in the oil and press it gently with the ladle to puff it up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.

The poori is golden brown from the other side as well. Drain out the fried poori on a plate. Hold the ladle on the edge of the pan so that extra oil drains back to it. Similarly fry rest of the pooris as well. Steaming hot and mouth drooling aloo masala pooris are ready.

First boil the potatoes in pressure cooker till soft but not mushy. Once potatoes are cool to touch peel them and chop into medium size pieces.Make the smooth puree of tomato and ginger, keep it aside.

Heat the oil in a pan on medium heat. Once hot add cumin seeds and cloves, let cumin seeds sizzle. Then add prepared puree.Mix well and let it cook. If it splutters a lot then partially cover the pan.

Do stir occasionally. Cook till all the moisture evaporates and oil starts ooze out from sides.Add red chili powder,methi dana saunf kalonji ka powder ,turmeric powder, coriander powder and salt. Mix well and saute for a minute.

Add water and bring it to a boil.Add boiled, cubed potatoes and slit green chili.Continue cooking on medium-low heat for 8-10 minutes. If it dries out then add some more water.

Mash few of the potato pieces with back of spatula. It gives thick gravy. Add garam masala,amchur powder and black salt.Stir well,lastly add chopped coriander leaves.

Served with hot aalu sabji nd masala poori ..... Thnx