Rinse the urad dal well and soak it in water for 3 to 4 hours. Drain the water, then blend the dal with fennel seeds, green chilies, and ginger in a blender until coarsely ground.

Transfer the ground mixture to a mixing bowl. Add the flour and semolina.

Add all the spices, salt, asafoetida, and 1 tablespoon oil. Mix well, then add water as needed to make a dough similar to poori dough. Cover and let it rest for 15 to 20 minutes. Peel the boiled potatoes and break them into small pieces.

Heat oil in a pan over medium heat. Once hot, add cumin seeds, asafoetida, whole dried red chilies, chopped ginger, and green chilies. Stir, then add the tomato paste and cook. Add some chopped cilantro, dried fenugreek leaves, coriander powder, red chili powder, turmeric powder, and coarsely ground fennel seeds. Sauté the spices with the tomato paste.

When the oil starts to separate from the spices, add the potatoes and sauté for 1 minute. Add water and salt, cover, and cook the sabzi on low heat for 3 to 4 minutes. Add garam masala and dried mango powder, turn off the heat, and stir in chopped cilantro.

Heat oil in a deep pan or wok for frying. Divide the rested dough into small balls, roll each into a poori shape, and fry in the hot oil.

Fry the pooris on medium heat, turning them until they are golden brown on both sides.

Remove the crispy, golden pooris from the oil. Repeat with the remaining dough.