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