Wash, Peel and cut the potatoes length wise and keep aside.
Heat mustard oil in a heavy bottomed vessel till smoking hot.
Reduce the flame and add the cumin seeds, mustard seeds and jakhiya and allow to sizzle and splutter for 30 seconds.
Add asafoetida and dry red chilies and sauté for few seconds.
Add turmeric powder, chilli powder, coriander powder and salt along with 3 tablespoons of water.
Mix well and immediately add the sliced potatoes.
Mix well to coat the spices and cover with a lid.
Cook on a low flame for 5 minutes, remove the lid and mix the contents to ensure that the potatoes are cooked properly.
Again turn the potatoes after a few minutes and mix again.
Once the potatoes turn soft and golden, cook on high flame and toss the contents continuously so that they do not burn.
Now switch off the flame, do the plating and garnish with fresh coriander leaves. Serve warm as a snack or with poori
For the pooris
Take all the ingredients in a big plate and make a tight dough the dough with the help of water, it shud not be too hard.
Take a small lemon sized dough and make a small ball.
Roll out the ball in a shape of poori with a rolling pin using 2 drops of oil instead of of wheat flour.
When the oil is properly heated drop the poori carefully and fry the poori till it is golden brown turning occasionally from time to time.
Take out the fluffy pooris on an absorbent paper.
Serve hot with Kumaoni aaloo gutke
