Aloo poori / poori bhaji

Heat oil in a non-stick pan, throw in the mustard seeds (slowly or they’ll be all over you) When they crackle, add the curry leaves, onions, and green chillies (in the same order) Stir till the onions turn translucent
Add turmeric powder and salt and stir for a minute
Peel the potatoes and crush them with your hand (enjoy being messy!) and add to the mixture
Add a cup of water and let it simmer on low heat for 5-10 minutes (if you want more gravy)
Transfer to serving dish
Garnish with a squeeze of lime and some chopped coriander leaves
Serve with hot pooris, chapathi, pav or bread

Now that the aloo bhaji is ready, let’s quickly get down to frying hot and crispy pooris… (I can’t wait...I’ve tasted the bhaji a lot of times on the pretext of checking salt!)

Mix atta, rava, sugar and salt in a large bowl. Add water little by little to make firm dough (firmer than the chapathi dough). But do not knead too much. (For poories, it’s best if you knead the dough just ten minutes before you fry them). Keep aside for 15 minutes
Divide dough into 25-30 parts (size depends on how big you want the pooris to be)
Take one ball of dough at a time and roll it into a thin circle(not very thin) using a little more atta (atta stops the dough from sticking but use very sparingly or your oil will turn black in no time)
Heat oil in a deep bottom pan and when it is hot (check by adding a tiny piece of atta into the oil, if it comes to the top of the oil immediately that means it’s ready) gently slip in one poori from the side (very carefully or you’ll burn your fingers) .Press it lightly with a spatula(preferably the one that has holes so it can drain the oil easily) allow it rise completely and then turn over and cook the other side until the poori is crisp and golden on both sides.
Drain on to some paper towels
Repeat process until you’ve used up all the dough
Serve these hot pooris with the aloo bhaji/ channa masala, paneer chettinad or shrikand