In a bowl mix flour, salt, chilli powder, carom seeds, oil and knead a tight dough, apply some oil and keep covered for 15-20 minutes.
Pinch a lemon sized ball out of the dough, smooth it and roll a thick circle out of it, use oil while doing so.
Heat oil in a pan, fry pooris until golden on both sides.
Heat oil for the saag, add cumin and mustard seeds and let them splutter.
Add green chillies and tomatoes.
Add all the spices, salt and seasonings. Cook until oil seperates from it.
Add chopped boiled potatoes and a tablespoon of chopped coriander leaves.
Let fry for 2 minutes.
Add 1 cup of hot water, mix well, cover and cook until water cooks and the curry comes together.
Add jaggery and continue cooking.
Once potatoes softens mash them a little so starch mix in the water and gravy thickens.
Gravy has thickened add coriander leaves.
Serve hot with pooris.
