firstly, pressure cook 5 potato for 4 whistles or until they are cooked well. add ¼ tsp salt while cooking potato to enhance flavour.
peel the skin of potato and mash roughly. keep aside.
in a large kadai heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp chana dal, ½ tsp cumin, 1 tsp urad dal, pinch hing, few curry leaves, 1 chilli and 1 inch ginger.
saute and splutter on medium flame.
additionally, add ¼ tsp turmeric and saute for a minute.
now add mashed potato, ½ tsp salt and mix well.
in a small bowl dissolve 1 tbsp besan in ¼ cup water.
mix to smooth and lump free batter. pour the besan mixture over aloo.
also, add 1 cup water and mix well.
cover and cook for 10 minutes or until the besan is cooked well.
after 10 minutes the aloo bhaji will thicken, so adjust consistency as required.
furthermore add 2 tbsp coriander, 1 tsp lemon juice and mix well.
finally, enjoy poori masala with hot poori or chapati.