Poori and Potato Curry

Poori - Mix a cup of Wheat Flour, Salt to taste and tsp of Oil and Water as needed to make a soft dough. Keep aside covered for 10 minutes. Make small lemon sized balls of the dough and roll them into thick round shaped.

Heat 2 cups of Oil in a frying pan. Once the oil is hot, slide the poori into the hot oil and using the laddle press in the center and gently along the edges. Once the pooris start to puff, turn the poori other side fry till light golden brown. Remove it from oil and keep it on tissue paper.

Potato Curry - Wash, peel and boil 3 Potatoes in microwave till you are able to crumble them.

Heat a tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, a tsp of Urad Dal and 1 tbsp of Channa Dal. Add and sauté fresh Curry leaves, 4-5 slit Green Chillies and an inch of finely minced Ginger for a few seconds. Add and sauté finely sliced 2 Onions, a pinch of Turmeric Powder till the onions turn transparent. Add the crumbled potatoes and adjust Salt. Cover cook for 3 minutes, add a cup of Water, increase the heat and cook for another 3 minutes. Sprinkle a tbsp of Besan / Senaga Pindi and and cook till the curry thickens. Garnish with Coriander Leaves and serve with puris