Tuesday, October 14, 2014
Masala Puri with Potato Curry / Deep fried bread with potato curry
For the masala puri:
Whole Wheat Flour - 1 cup
All Purpose Flour - 1 cup
Turmeric - 1/4 tsp
Coarsely Ground Black Pepper - 1/2 tsp
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Oil - 1 tsp
Ajwain - 1/4 tsp
Oil for Deep Frying
For the potato curry:
Yukon Gold Potatoes - 2 big, cut into cubes
Chana Dal / Split Chick Peas - 1/3 cup, soaked in water for at least an hour
Frozen Green peas - a handful
Mustard Oil - 1 tbsp.
Dried Whole Red Chili - 2
Paanch Phoron / Mix of whole five spices(cumin, mustard, fenugreek, fennel, nigella( - 1 tsp
Hing / Asafoetida - 1/2 tsp
Tomato - 1, chopped
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1 tsp
Cumin Powder - 2 tsp
Fennel Powder - 1 tsp
Raw Sugar / Jaggery - 1 tsp
Heat oil in a pressure cooker pan. Add the dried red chili and the whole spices. Then add the hing and sauté for a few seconds till strong aroma of spices come out.
Add the cubed potato and turmeric. Mix well. Then add the soaked chana dal, green peas, salt, red chili powder, cumin & fennel powder, sugar and about 4 cups of water.
Close the lid, bring to full pressure, then reduce and cook for 5 minutes or upto 3 whistles.
Mix the flour together and add the remaining spices and a tsp of oil. Add water little by little to make a soft dough. Cover with a damp cloth and keep aside for a few minutes. Knead again and make small balls. Flatten & roll them into puris and deep fry both sides in hot oil.
Serve the hot puris with the potato curry.
Adapted from http://riappyayan.blogspot.com/2014/10/masala-puri-runny-potato-curry-kolkata.html