Step 1: Boil Potatoes

Place 5 potatoes in a pressure cooker. Add water as required to cover the potatoes. Close the lid and cook for 4-5 whistles until tender.

Step 2: Prepare Potatoes

Once cooked, peel off the skin from the potatoes. Roughly mash the boiled potatoes and set aside.

Step 3: Temper Spices

Heat 1 tbsp oil in a pan. Add 1 tsp mustard seeds, 1/2 tsp urad dal, and 1/2 tsp chana dal. Saute until the dals turn golden brown.

Step 4: Add Aromatics

Add 1 sprig curry leaves, 1/4 inch chopped ginger, and 1 chopped green chilli to the pan. Saute for a few seconds until fragrant.

Step 5: Cook Onions and Tomatoes

Add 1 sliced onion to the pan and saute for 2 minutes until it becomes translucent. Then, add 1 chopped tomato and saute for 1 minute until it softens.

Step 6: Combine with Potatoes

Add the mashed potatoes and 1/4 tsp turmeric powder to the pan. Mix well to combine all ingredients.

Step 7: Simmer Masala

Add 1 cup water and salt to taste. Cook the mixture until it thickens to a semi-thick consistency.

Step 8: Finish Masala

Garnish with chopped coriander leaves and give it a final mix. The poori masala is now ready.

Step 9: Prepare Poori Dough

In a bowl, combine 2 cups wheat flour, 1 tbsp rava (optional), 1 tbsp ghee, 1/2 tsp sugar, and salt to taste. Mix well with your hands.

Step 10: Knead Dough

Gradually add water and knead the mixture to form a smooth, firm dough.

Step 11: Rest Dough

Cover the dough and let it rest for 15 minutes.

Step 12: Re-knead and Portion

After resting, knead the dough again for a minute. Take a small portion of the dough and roll it into a smooth ball.

Step 13: Roll Pooris

Dip the dough ball in dry flour and roll it flat into a small, even disc using a rolling pin.

Step 14: Deep Fry Pooris

Heat oil in a deep pan for frying. Carefully place a rolled poori into the hot oil. It will puff up immediately.

Step 15: Fry Both Sides

Gently press the poori with a slotted spoon to help it puff up, then flip and fry both sides until golden brown. Remove from oil and drain excess oil.

Step 16: Serve

Serve the hot pooris with the prepared poori masala.

• Do not over-mash the potatoes; a slightly chunky texture is desirable for the masala.

• Ensure the oil is hot enough before frying the pooris to ensure they puff up properly.

• Roll the pooris to an even thickness to ensure uniform cooking and puffing.

• Add other vegetables like green peas or carrots to the potato masala for added nutrition and flavor.

• Adjust the spice level by increasing or decreasing the green chillies or adding a pinch of red chilli powder.