In a Bowl, Take Wheat flour add oil , Ajwain and Salt. Mix well.

Now add water 1/2 Cup and start kneading the dough. Add 1/4 Cup more water and knead. Add more water if needed. Keep it aside for 10 minutes.

Now take a medium sized ball of dough and roll it into a medium thick disk.

Now heat oil to 380 F.

Once the oil is heated , slide the disk to the oil. It will sink to the bottom before coming to top.

Using a frying ladle flow the oil from the sides to the top of the poori. This helps it in puffing up.

Once the Poori is puffed , Flip it and cook till golden on both sides.

Once Golden, Scoop it to the side so the excess oil is removed.

Put it on a Absorbent paper.

In a big pan on medium heat, add ghee. Once the ghee is heated add Cumin, dry Red Chilli, Hing, Ginger and Garlic.

Cook till the raw smell of ginger disappears.

Add Bay Leaves and Mix.

Now add Grinded tomato, Green Chillies and stir.

Cook this mixture on medium heat while stirring in between till it thickens.

The Color of the gravy would have become darker red.

Now add the Dry Spices. Coriander Powder, Turmeric , Kashmiri Red Chilli Powder, Kasoori Methi,Salt, Garam Masala, Saunf powder and Amchur powder. Mix well.

Cook till the gray is dry.

Now add water and mix very well.

Add Chopped Boiled Potatoes and Mix.

Cover the pan with a lid and cook on medium heat for 5 minutes.

Garnish with Cilantro and Serve