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Puris with Potato Besan Curry

 

For the Curry

Potatoes – 3 med Peel wash and chop into small cubes

Onion – 2 finely chopped

Tomato – 1 finely chopped

Curry leaves – few

Green chilli – 1 slit and deseeded

Garam masala – 1/8 tsp

Chana dal – 1 tsp

Mustard seeds – 1/4 tsp

Oil – 2 tsps

Coriander powder – 1/4 tsp

Turmeric powder – 1/8 tsp

Besan (Chana Flour) – 3 tbsps Mix in 1/2 cup of water without lumps.

 

Method

Boil chopped potatoes in enough water till well cooked and keep.

Heat  oil in the kadai and splutter mustard and fry chanadal a little,add chopped onion,curry leaves and green chilli and fry 2 mins.

Add the boiled potatoes,turmeric and coriander powders and stir a couple of mins,add tomato and salt cover cook till tomato is soft on low.

Now add 4-5 cups of hot or boiling water to the kadai stir well,lower heat and add besan mixed in water or pass though a sieve stirring ,continously or it may get thick and lumpy in the pan .

Cook for few more mins and add garam masala .

Turn off heat and serve hot with Puris

Potato Besan Curry

This curry made without potatoes and adding some other spice powders is called Bombay Chutney,which I prepare with roasted besan flour ,and is also very easy and tasty.Will post the recipe in Chutneys and Pickles shortly..

To prepare Puris

Whole wheat flour – 3 cups

All purpose flour (Maida) – 1 cup

Salt

Oil – 1 tbsp

Water – to prepare dough

Oil for deep frying

Take a mixing bowl,place the sifted flours and salt mix well and add water and prepare dough as chappati dough,add oil and Knead well on the board and keep covered with moist cloth for 15 mins.

Make small balls  according to your desired size and roll out with the rolling pin to get the disks,not too thick or thin.

Puri dough balls and rolled disks

Deep fry each puri seperately on both sides ,till puffed and browned.Drain on paper towels and serve hot with Potato Besan Curry.

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