Potato Masala for Poori

Ingredients:
8 potatoes (boiled until soft)
2 onions
2 green chilies
1 tomato
½ tsp minced ginger
1 or 2 boiled carrots cut into round pieces (optional)
4 tbsp oil
1 tsp mustard seeds
1 tsp channa dhal (split chickpeas)
½ tsp split black gram dhal
1 sprig curry leaves
¼ tsp turmeric powder
2 tbsps chickpea flour (besan) or cornflour

Method:
Peel and mash the potatoes roughly. Sprinkle some turmeric powder and save.
Chop the onions finely and split the green chilies into two and deseed.
Dissolve the chickpea flour in 1.5 cups of water (or necessary);

Heat oil in a skillet, add the dhals (channa and black gram), when slightly brown, add the mustard seeds. When it splutters add the onions, ginger and the curry leaves along with the green chilies. When it becomes translucent, add the tomato and fry for 2 minutes. Add the carrots and the mashed potatoes and stir for a minute; add the chickpea + water solution and let it boil on medium heat for 5 minutes. When the sauce thickens, remove and serve with Poori.