Poori Bhaji Recipe /Raswala Bateta nu Shaak / Tangy Potato Curry

• Wash and peel potatoes (peeling is optional, you can also use potato with the skin ).
  
• Chop potatoes into small pieces, like we chop for making poha.
• Heat oil in the pressure cooker and then add mustard, fenugreek and urad daal.
• When urad daal become golden then add cloves, cinnamon,bay leaves, curry leaves and sugar
• Let the sugar melts, then add the potato pieces, ginger and green chilies and saute for few seconds.
• Add chili powder, turmeric and coriander powder and saute for few seconds.
• Add water and pressure cook on medium heat for 1 whistle or cook till done.
• When cooker cool down then open it and slightly mash it if needed.
• Now add jaggery and tamarind pulp and simmer for 2-3 minutes.
• Add fresh coriander and serve hot with poori's

For Making pooris

• Wheat flour/Atta-1.5 cup
• Semolina /Sooji -1/2 cup
• Cooking oil -2.5 tbsp + to fry
• Salt- to taste
• In a big bowl add wheat flour,semolina,salt and cooking oil.

  Mix well and add just enough water to make a stiff dough.
• Cover and rest for 20 minutes.

  Now knead the dough to make it smooth and pliable.
• Make small and smooth balls from the dough .

  Apply some oil on the balls or dust them with dry flour .
• With the help of rolling pin make small and medium thick discs/pooris.
• Heat enough oil in a pan and deep fry the pooris on medium heat from both the sides.
• When the pooris become golden in colour, take out from the pan and drain on a paper napkin.

  Serve hot with Bateka bhaaji and Gajar Mirch Sambharo.