Method for poori:

1. Combine all the ingredients in a mixing bowl, and add water little by little and knead to a firm dough.
2. Now divide the dough in to 10 equal portions and roll out and deep fry it in oil, until it turns golden brown.
3. Drain on absorbent paper. Serve hot.

Method for sabzi:

1. Boil potatoes with required salt and cut them in to cubes.
2. Now in a bowl mix curd, ginger, green chillies, turmeric powder, coriander, chilli powder and salt together to a paste.
3. Heat oil in a saucepan for a minute and then add cumin seeds, asafoetida.
4. After cumin seeds crack, add bay leaf, now add gram flour and fry for half a minute until the flour turns golden brown.
5. Then add the yogurt/curd mixture to it and fry over a medium flame for about 2 minutes, or until the paste starts to leave oil from the sides.
6. Add the cubed potatoes and let it cook for about 2 or 3 minutes.
7. Now add water to it and allow the gravy to boil for 5 minutes on medium flame.
8. Lastly add finely chopped coriander leaves.
9. Adjust the water according to the thickness of gravy you prefer.
10. Tasty Jain sabzi is ready to be served with poori.

Recipe courtesy: Pachanti