firstly, in a large bowl grate 1 boiled potato. make sure to mash the potato very well.

add 1½ cup rice flour, ½ tsp garam masala, ¾ tsp chilli powder and ¼ tsp turmeric.

also add 2 tsp kasuri methi, ¼ tsp ajwain, 1 tsp ginger garlic paste and ½ tsp salt.

mix well making sure all the spices are well combined.

further, add warm water and start to knead the dough.

knead to a smooth and soft dough.

pinch a ball-sized dough and roll to a thick thickness dusting with rice flour.

deep fry in hot oil, keeping the flame on medium.

press gently until the poori puffs up.

flip over and fry both sides until it turns golden brown.

finally, enjoy crispy aloo rice poori with paneer bhurji gravy.