For Poori:

1)  Wheat Flour – 2 cup
2)  Salt – 1/2 tsp
3)  Warm water – 1/2 cup
4)  Curd (Plain Yogurt) -  2 tbsp
5)  Oil for frying

In a large bowl combine all the ingredients except oil and knead  until you get a smooth dough. Cover and set aside for 30 minutes
Divide the dough into small balls. Roll out each ball into a thin circular pancakes on a chapati press.
Heat the oil in a pan and deep fry poori very quickly, turning them over once, until deep golden in color. Oil has to be really hot or else the poori’s won’t puff.
Drain on paper towels and Serve warm with Masala.

For Masala:

1)  Potato – 2
2)  Onion , Thinly sliced – 1 small
3)  Green chilly – 5 , slitted
4)  Ginger , thinly sliced – 1 tsp
5)  Turmeric powder – 1/2 tsp
6)  Curry leaves – 1 sprig
7)  Gram Dal – 1/2 tsp
8)  Oil
9)  Mustard seeds
10)  A pinch of asafoetida (kayam)

Peel, dice and boil the potato until well cooked. Mash them with a spatula.
Heat oil in a pan and add mustard seeds and gram dal.
When mustard seeds Starts to splutter , add Curry leaves, sliced onions , green chillies and sliced ginger.
when they are soft add salt, turmeric powder and a pinch of asafoetida.
Stir in the mashed potatoes and mix it well with the masala.
Add 1/4 cup water and Simmer it for 4-5 minutes, stirring well, so that it wont stick to the bottom. Cook till you get a thick consistency.
Remove from heat and serve warm with Poori.