In a bowl add all ingredients for the poori and knead into a soft dough using lukewarm water.

Boil water, add dal, 1 tbsp red chilli powder, turmeric and salt. Boil until done. Strain the dal until no water is left. Now blend into a food processor. It will now turn into wet powder. Heat a wok, add the dal, 1 tsp red chilli powder and cumin powder and mix well. Do not cook just heat it.

Now divide the dough into small balls to make palm sized pooris. Take each ball and fill it with the dal, roll out into pooris and deep fry.

In another pot, heat oil and add kalonji. Let it sizzle then add green chilies. Fry for a minute and then add rest of the ingredients along with 2 cups of water and cook until the potatoes are midway. Using a wooden spoon, mash half the potatoes so that they release starch that thickens the gravy. Once done serve with hot pooris