Ragi Potato Poori

Peel and mash the boiled potatoes in a bowl and add the ragi flour, wheat flour and all the spices.

Knead well, and if required add lukewarm water and make a medium soft dough.

Make 6 lemon sized balls from the dough.

Dust the balls with dry flour and roll each one to make medium thick pooris.

Heat oil in a deep pan.

When oil becomes hot then gently slide in the rolled pooris in the pan and press with the spatula to help it puff properly.

Flip it over and fry from the other side until golden brown in colour and crisp