Pinch small pieces off the dough and roll it into balls.
Dip each ball in oil and roll it into a disc using a rolling pin.
Heat oil in a deep pan, fry on both sides till light brown.
Drain excess oil on a kitchen paper, repeat for remaining dough.
Serve hot with Bhaji.
For Bhaji:
Heat oil in a pan, add the mustard seeds and allow to splutter.
Add the cumin, ginger, garlic, chilli, onion and stir fry till onion is tender.
Add potatoes, salt and turmeric.
Stir well and cook for a minute or two.
Turn off the flame and squeeze a few drops of lemon juice and mix well.
Transfer to bowl, garnish with chopped coriander.
Serve hot with pooris.
Notes
Avoid making the dough too soft as it will need dusting with flour while rolling. When made so, the pooris will leave a lot of sediments in the oil and therefore cannot be re-used.