Once cool to touch peel the skin and cut into small cubes.
Also, chop ginger and green chilies for bhaji.
While potatoes are cooking, knead the dough for poori. For that mix chapati atta and salt in a bowl.
Add oil and mix thoroughly.
Start adding little water at a time and knead into smooth yet little stiff dough (not soft like roti dough).
Cover and let it rest for at least 15 minutes.
Making aloo bhaji:
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
Then add cumin seeds and let them sizzle.
Add ginger and green chilies and saute for 30 seconds.
Add curry leaves, turmeric, and hing.
Immediately add potatoes, salt. Mix well.
Add water, stir and cover with a lid. Cook for 2-3 minutes. If required, do stir in between. Turn off the stove.
Lastly, add lemon juice and cilantro. Mix well.
Making poori for poori bhaji recipe:
Once the dough is rested, knead again 2-3 times to make it smooth.
Divide into 12 equal portions, make smooth balls and flatten between palms to make a disc.
Roll into 2-3 inches diameter circle. Similarly, roll a few of them, keep them covered in a plate.
Heat the oil in a pan for frying on medium heat. Once hot, slide puri gently. Give a gentle press in a circular motion using a slotted spatula. And puri will puff up immediately.
Once there are no more bubbles from the bottom and it has a light golden color, flip and fry another side.
Then remove it to a paper towel-lined plate. Similarly, fry all the puris and serve.
Always make bhaji first and keep the poori dough ready. While your family members or you are ready to eat, roll and fry the pooris, another side just warm up the bhaji. Serve hot puri and warm bhaji.
While rolling poori never use any dry flour as a dusting. If used, the flour will burn while frying and then those burnt black flour particles will stick to the next poori. If needed you can apply a drop of oil to the flattened disc for easy rolling, but a big no-no to dry dusting of flour.