Soak Urad Daal in water for 4 to 6 hours, or overnight if possible. Grind the soaked daal with green chillies into a thick, slightly rough paste. Use as little water as possible.

Cover the dough with a damp cloth and let it sit for 20 minutes.

Knead the dough once more and divide it into 15 equal pieces, shaped into balls.

Heat enough oil in a pan for frying.

Take a ball and roll it out into a circle about 5 inches wide. Fry it in the oil over medium heat until it turns golden.

Do not fry the poori on high heat.

Repeat the frying process for all the poories.

First, boil potatoes with a pinch of salt and then remove all the water.

Instead of cutting the potatoes into cubes, like you normally would for a potato recipe, break them into irregular pieces, with some mashed, using the back of a spatula or large spoon. The potato texture is important for this recipe.

Next, heat clarified butter and oil in a pan. Add dried red chilies, asafoetida, and cumin seeds to the hot ghee and oil to flavor it.

After that, add dried fenugreek leaves and cook for one minute on medium heat.

Now, put in tomato puree and ginger paste and cook for 2-3 minutes.

Then, add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes, or until the oil separates from the mixture.

Add the potatoes and mix them well with the spices. Then, pour in 3 cups of water.

In a half cup of water, mix 1 tablespoon of wheat flour until smooth. Add this to the potato gravy. This step is not required, but it improves the gravy's texture.

Boil the Sabzi until it reaches the thickness you like, but it's better if it's a little watery.