POTATO POORI PETlA CURRY RECIPE ─ Indian Master Chef

In our home, Potato curry that is usually served with puri is a simple recipe and almost like a dry saute. This is an awesome side dish for Puri.

Ingredients: Wheat flour 1 Cup Semolina 1/2 Cup Salt as per taste Water as required Oil as required Mustard seeds 1 Teaspoons Cumin seeds 1 Teaspoons Curry leaves 3 Stricks Onion 1 Numbers Green chilies 4 Numbers Green peas 1/2 Cup Potato 2 Numbers Spring onion 2 Bunch




Method:
Take a bowl and add wheat flour, semolina, salt and mix it well. And add little by little water and mix it like a dough. And rest it for 10 mins.
Now take a pan and add oil, mustard seeds, cumin seeds, curry leaves, chopped onion and mix it. And add chopped green chilies, green peas, chopped boiled potato and cook it well.
Take a bowl and add chick pea flour, salt, water and mix it well. And transfer into a cooking pan and cook it.
Then add chopped spring onion and cook it with closed lid for 5 minutes.
Divide the dough into eight equal parts. Form these into smooth balls, rolling the dough between your greased palms.
Roll the dough balls into seven-inch circles. If the
dough sticks to the rolling pin or rolling surface put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
Heat at least one inch of oil in a frying pan over
medium high heat.  When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri
should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
Now serve with chick pea flour curry.