Roughly mash the boiled potatoes and keep aside.

In a small bowl, whisk curd with turmeric, coriander powder, chilli powder, and salt/sendha namak.

Heat oil in a pan and add cumin seeds. Let them splutter.

Add chopped ginger and green chillies; sauté until fragrant and lightly golden.

Add tomatoes and cook until they soften and the masala starts releasing oil.

Lower the flame and add the curd mixture along with ½ cup of water. Stir continuously to prevent curdling.

Once the mixture comes together and starts separating oil again, add the remaining water and bring to a gentle boil.

Add mashed potatoes and kasuri methi. Mix and simmer on a low flame for 10–15 minutes.

Lightly mash a few potato pieces in the gravy for a thicker texture.

Finish with roasted cumin powder and chopped coriander. Set aside.

Dry roast sabudana on medium flame for 3-4 minutes to remove moisture (do not brown).

Allow to cool completely, then grind into a fine powder. Sieve and regrind any coarse grains.

In a large mixing bowl, add sabudana powder, grated boiled potatoes, ginger, green chilli, chopped coriander, cumin seeds, and salt/sendha namak.

Mix and knead into a soft, firm dough. Add water only if needed.

Apply a teaspoon of oil to smooth the dough.

Heat oil in a pan or kadai on medium-high flame.

Grease your hands with a little oil. Take a small portion of dough, roll and flatten it with a rolling pin. (For neat edges, use a small bowl, glass rim, or cutter to shape.)

Gently slide the poori into the hot oil. Press lightly with a slotted spoon to help it puff up.

Flip and fry until both sides are crisp.

Drain on paper towels and repeat with the remaining dough.

Serve crispy Sabudana Pooris hot with warm, flavourful Aloo Sabzi. Perfect comfort for fasting days or a homestyle brunch.