Wash and slash the potatoes, microwave for 3 minutes until it becomes fork tender.
Take the boiled potato along with all the spices listed for stuffing and mix well.
Knead the wheat flour to a stiff dough and divide into small balls.
Divide the stuffing into equal balls.
When ready to stuff, flatten each small ball with the sides thinner and center little thicker.
Place the stuffing in the center and seal all over, making sure the dough covers the stuffing completely.
Heat a Kadai with oil for deep frying.
Dust the stuffed balls with flour and gently roll into 6 to 7 inch diameter of pooris.
When the oil is hot, gently slide into hot oil and gently press on the top for the pooris to come up.
Flip to the other side and cook on both sides.
Remove on to a kitchen towel and serve with side dish of choice.
I serve with Green Chutney, Dal and Curds.