Poori and Potato curry

Ingredients:

Pinch of cooking soda

Salt

Oil for frying.

For Curry:

1 Potato

1 big onion chopped

4 green chilies chopped

2 tbsp of grated carrot (optional)

2 tbsp of mattar (green peas)

1 tbsp of Bengal gram flour (besan)

Pinch of turmeric

Salt to taste

¼ tsp Cumin seeds

½ tsp Urud dal

¼ tsp Mustard seeds

1 dry red chili

Few Curry leaves

Procedure:

For Poori:  

·         Mix wheat flour, salt and soda.

·         Add water and mix well to make dough and cover the dough with wet cloth and keep aside for 20 minute.

·         Knead dough once before making pooris. Make small balls and roll them out to 6” diameter on a rolling board with the help of rolling pin.

·         Place the rolled pooris in a magazine each in one page (if you roll more).

·         Heat oil in a kadai, once the oil is ready, gently place rolled poori into the oil, allow it to puff for few seconds and turn it to other side fry for few seconds.

·         Place the fried poori on the paper towel to get rid of excess oil.

For Curry:  

·         Peel and chop potato into cubes and boil them with water, salt and turmeric.

·         Heat oil in a cooking vessel, add red chili, mustard, cumin, urud dal, curry leaves, green chilies, and fry for a minute.

·         Add onions, salt, turmeric and fry until soft.

·         Add  grated carrot, boiled potato cubes, mattar and saute for 3 minutes.

·         Add half a cup of water, cover the pan with lid and simmer for 10 minutes, Stir occasionally.

·         Mix gram dal with little amount of water without any lumps and add this to the above gravy.

·         Taste it and adjust salt accordingly.

·         Serve hot with pooris.