Peel the boiled potatoes and grate them.

In a big mixing plate add wheat flour. To it add grated potatoes, salt, red chilli powder, coriander powder, jeera powder, carom seeds, chat masala and finely chopped green coriander leaves. Mix all the above ingredients very well.

Add 2 tsp oil to the flour and mix. Add water little by little and knead a stiff dough. Approximately half cup water was needed to knead the dough. Cover the dough and keep it aside for 15 minutes.

After 15 minutes knead the dough again until it becomes smooth. Then divide the dough into small lemon sized balls. Take one lemon sized ball and flatten it. Prepare the rest of the dough balls and flatten it. Cover and keep it aside to avoid the dough from drying.

Heat enough oil in the Kadai for frying pooris. Take a dough ball, place it on a rolling board and roll out 3 to 4-inch diameter poori. Roll it from the corner. Pooris should be rolled out evenly so that it doesn't remain thin in center and thick at corners.

Drop a small piece of dough into the oil to check if it is hot. If it immediately floats up then oil is correct hot. Now drop the poori into the Kadhai. To puff up the poori, gently press it with the ladle. Flip the poori and continue to fry until it turns golden brown. When poori turns golden brown in colour from both sides transfer the poori to a plate.

Similarly fry the rest of the pooris. Hot Aloo poori is ready to eat.