Wheat Flour - 1 1/2 cup
Maida - 1/2 cup
Rawa - 2 tbsp.
Condensed Milk - 1 tbsp.
Salt
Oil
In a food processor add the Wheat Flour along with Maida, Rawa, Condensed Milk and required Salt. Run the food processor for 30 seconds until the ingredients are combined. Adding little Water at a time run the food processor until the Dough is smooth and thick. Rest the Dough for about 30 minutes (optional).
Make small balls with the Dough and spread them into small discs like Chapati but not too thin. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.
Deep fry the rolled Dough in hot Oil until golden. Press the Poori gently while frying to make puffy Poori.
For Poori Masala:
Oil - 2 tbsp.
Mustard - 1 tsp
Urad Dhal - 1 tsp
Channa Dhal - 1 tsp
Curry Leaves
Turmeric - 1 tsp
Asafetida - 1/4 tsp
Onion - 2, sliced
Green Chilli - 4, slit
Ginger - a small pc, grated
Garlic - 1 clove, sliced
Potato - 3, cubed
Besan - 1 tsp
Salt
Heat Oil in a medium pan.
Temper Mustard, Urad Dhal, Channa Dhal, Curry Leaves, Asafetida and Turmeric.
Sauté Onion, Green Chilli, Ginger and Garlic until translucent.
Add the Potatoes along with 2 cup Water and required Salt. Mix thoroughly and cook closed until the Potatoes are completely done and begins to crumble.
Dilute the Besan in 1/4 cup Water without any lumps and add to the prepared Gravy. Cook closed on low flame for 5 mins.
Turn of heat and keep closed until ready to serve.