Poori with Aloo Sabzi

Ingredients

• 2 cups whole wheat flour (atta)
• 2 tbsp semolina
• 1/2 tsp salt
• 2 tbsp oil, plus more for deep-frying
• Warm water, as needed
• 4 medium potatoes, boiled and cut into rough chunks
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• Pinch of asafoetida
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chiles, chopped
• 1 tomato, chopped
• 1/2 tsp turmeric
• 1 tsp red chile powder
• 1 cup water
• 1/2 tsp garam masala
• 1/4 tsp amchur (dried mango powder)
• Chopped cilantro, for garnish

Before you cook

• Boil the potatoes until just tender, then peel and cut into rough chunks.

Steps

1. Mix the flour, semolina, and salt in a bowl.
2. Rub in 2 tablespoons of oil until the flour feels sandy.
3. Add warm water a little at a time and knead into a firm, smooth dough.
4. Cover the dough and let it rest for 15 minutes.
5. Heat 2 tablespoons of oil in a pan and crackle the cumin and mustard seeds for 30 seconds.
6. Add the asafoetida and chopped onion and cook for 4 minutes until softened.
7. Stir in the ginger-garlic paste and green chiles and cook for 1 minute.
8. Add the tomato, turmeric, and chile powder and cook for 3 minutes until the tomato breaks down.
9. Add the boiled potatoes and water and simmer for 8 minutes, mashing a few pieces against the side of the pan to thicken the gravy.
10. Stir in the garam masala and amchur and season with salt.
11. Heat 2 inches of oil in a deep pan to 350°F.
12. Divide the dough into 12 balls and roll each into a small 4-inch disc.
13. Slide one disc into the hot oil and press it gently under the oil with the back of a slotted spoon until it puffs fully.
14. Flip and fry for 20 more seconds until light golden, then lift out and drain on paper towel.
15. Repeat with the remaining dough, frying one disc at a time.
16. Scatter cilantro over the sabzi and serve each poori hot alongside it.