Poori Masala

Wheat Flour - 1 1/2 cups

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 a 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 piece, 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 cups Water and required Salt. Mix thoroughly and cook covered until the Potatoes are completely done and begin to crumble.

Dilute the Besan in 1/4 cup Water without any lumps and add to the prepared Gravy. Cook covered on low flame for 5 minutes.

Turn off heat and keep covered until ready to serve.