Ingredients:
- 250 gm Boiled potato
- 1 tbl sp Oil
- 1 tsp salt
- 1/4th tsp Turmeric powder
- 1/2 tsp Coriander powder
- ½ tsp Garam Masala
- 1/2 tsp Red chilli powder
- 1 tsp Cumin seeds 1/8th tsp Heeng (Asafoetida)
- ½ tsp Kasori methi (Dry fenu greek leaves)
- 2-3 Green chillies or jalapeño peppers
- 3 – 4 Tomatoes, pureed
- 1 tsp Kalonji (Nigella)
- 1 tsp jalepino peppers and olives for a twist
Steps:
Heat oil in a pan. Add cumin seeds and add asafoetida, turmeric, red chilli powder and pureed tomatoes immediately, so as not to burn the red chilli.
Let it cook till the oil separates. Then add the green chillies and add salt, coriander powder and garam masala.
Now add potatoes crushed into big pieces with hand. Mix well.
Lastly add the crushed kasoori methi (Dry fenu greek leaves) and 1 cup of water. Let it cook till the gravy thickens. Keep stirring occasionally.
Transfer it to serving bowl and garnish with coriander leaves and to give it a twist add some jalapeño peppers and olives.
Serve with mixed traditional pickles.
Place the flour in mixing bowl and add salt as per taste.
Make a well in the middle of the flour and gradually stir in yogurt, mix well to form supple dough. Add water if needed.
Knead the dough for 7-10 minutes until it is soft. Leave it for few 15 minutes to get softer.
Make balls out of this dough. Roll out each piece on the well floured surface into a big circle (usually it will be bigger than a normal poori)
Heat oil in a wok (frying pan).Deep-fry the poori’s in hot oil for a minute, turn the side and fry till it is puffed and golden in colour.
Repeat this process until all the poori’s are made. Serve the poori’s hot with potato vegetable and mango pickle.