In a large bowl, combine the wheat flour, semolina, salt, and 1 teaspoon of oil. Gradually add water while kneading to form a soft, pliable dough. Cover with a damp cloth and let it rest for 15-20 minutes.

Divide the dough into small, equal-sized balls. Roll each ball into a small disc, about 4 inches in diameter. Use a light touch and avoid dusting too much flour, as this can make the pooris absorb excess oil.

Heat oil in a deep frying pan over medium-high heat. Fry the pooris one at a time, pressing them lightly with a slotted spoon to help them puff up. Fry until golden and crisp. Drain on paper towels.

Heat oil in a pan. Add mustard seeds and cumin seeds, letting them splutter. Add chopped green chili, grated ginger, and a pinch of asafoetida. Sauté for 1-2 minutes until fragrant.

Lower the heat and add turmeric, cumin powder, and coriander powder. Stir for 30 seconds to release the flavors of the spices.

Add the boiled, mashed potatoes and mix well with the spices. Adjust salt to taste and pour in a small amount of water (about 1/4 cup) to achieve a slightly thick, curry-like consistency. Let it simmer for 5 minutes.

Add fresh coriander leaves and lemon juice to the bhaji, mixing gently. Adjust the seasoning to your preference.

Serve the hot, puffed pooris alongside the spiced potato bhaji. Garnish the bhaji with additional coriander leaves if desired. Pair with pickle or yogurt for an authentic Indian touch.