Wash and pressure the toor dal with turmeric powder.
Once the pressure falls down, take the dal along with ginger, green chilies, coriander leaves and grind to a paste.
To knead the dough, take the flour in a bowl, along salt and slowly add water to knead to a stiff dough.
When ready to make the pooris, pinch out equal balls of the dough.
Flatten one ball and place the stuffing in the center and enclose on all sides to cover it properly.
Flatten the balls and dust well.
Roll it with a rolling pin carefully to make sure the stuffing doesn’t come out.
Heat a kadai with cooking oil and when it is hot, gently drop in the pooris and cook on both sides.
Drain on a kitchen towel and serve with aloo subzi.