Place atta and semolina in a large bowl. Pour in the oil. Season with salt. Mix with hand. Add water little by little to make hard dough. (I used around ½ cup water). Smear a little oil on top of the dough. Cover, and leave to rest for 30 minutes.

Divide the dough into small lemon sized balls. Flatten slightly, and apply oil on both sides of the circular discs. Roll out thinly and evenly. Keep the balls covered with a damp tea towel.

Meanwhile heat oil for deep frying in a large wok or pan. Slide in one rolled out poori. As the poori puffs up, press down slightly so the whole poori will puff up to make round shape. When one side is cooked, flip over to cook the other side. Drain on an absorbent towel. Continue with the rest of the rolled out poori dough. Serve warm.

Heat oil in a large frying pan over medium-high heat. Add mustard seeds and chana dal. Allow to splutter. Add curry leaves. Add ginger, and saute for few seconds or until aromatic. Add onions and green chilies. Saute for 2-3 minutes or until the onions turn golden brown. Stir in the potatoes. Season with salt. Add a little water to make semi-thick sauce. Bring to the boil. Simmer for 3 minutes. Garnish with more curry leaves if you like. Serve warm with hot pooris.