In a bowl take two cups of Rajgira atta, add 1 boiled mashed potato and some Tender Leaves rock salt as per taste. Add little water to knead the dough. Make sure the dough is not sticky if it feels sticky add more atta. (Don’t use much water as it can make the dough sticky)
Let the dough rest for 15 minutes.
Roll out small poori and fry them in hot oil.
Cooking instruction for aloo sabzi:
In a pan take some oil, put 1 Tender Leaves bay leaf and few cumin seeds. Let it crackle, then add finely chopped 4-5 tomatoes and sauté it till turns mushy.
Add ¼ tsp Tender Leaves red chilli powder and ¼ tsp Tender Leaves black pepper powder and Tender Leaves rock salt as per taste. Mix them well and cook it on a medium flame for 2 minutes.
Now add 2-3 boiled potatoes diced well. Add 1-2 cup of water and let it cook on a medium flame for 8-10 minutes. Keep stirring in regular intervals.