Grind the Dal into a fine powder.
Add all the dry ingredients of the stuffing and mix with water. It the dough is very hard add extra water into it.
Cover and keep aside for 20 minutes.
In a Mixing Bowl take Wheat flour and Sooji.
Add Ajwain, Salt, Kasoori Methi, Ghee and mix well.
Knead a soft dough by adding warm water.
Cover and keep aside for 20 minutes.
Heat oil in a heavy bottomed vessel, once hot, add Add the Asafoetida, Bay leaves, Cloves, Cumin seeds and saute for few seconds. Add the green chili and ginger . Saute for few seconds.
Add turmeric Powder, Gram Flour and saute .
Now add Red chilli Powder, Black Pepper powder, Tomato Puree and cook till the tomatoes are cooked properly.
Add the boiled potatoes chunks and give a stir. Add 4 cups of water and salt and bring to a boil.
Place lid and cook on low medium flame for 12-15 mts.
Add Amchur Powder , Garam Masala powder , Coriander Powder and Cumin Powder mix. Turn off flame.
Add the chopped coriander leaves and mix.
Make small Balls of dal mixture and keep aside.
Knead the flour again . Take one ball of dough and flatten it with your hands.
Now add one stuffing ball into this and seal the dough properly.
Gently press this stuffed piece with the other hand and flatten i. Keep it aside on a plate. Repeat the process with the remaining pieces of dough.
Pour oil in Kadhai(pan) and heat. Pick one stuffed piece, while exerting minimum pressure roll it into a slightly thick Puri with a diameter of 3-4 cms. Put Puri into hot oil.
Fry on a medium flame till it turns brown on both sides. Take out Puri from Kadhai and place it on a plate covered with a paper napkin. Similary, fry the remaining Puris.
Serve Hot with prepared dubki wale aloo ki sabji.
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