Poori with Potato Curry

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
― J.R.R. Tolkien

How to make Poori :

Ingredients :

Wheat Flour - 1 cup
Water - 1/4 cup and as needed
sugar - 1/4 tsp
salt - as needed

Method :

1.Take a bowl and mix flour, salt and sugar well.
2. To this add water to make a dough.  Sprinkle more water if required and bring the dough together in to ball. Take care not to add water instead always sprinkle and keep mixing.
3. Keep covered for 15 -20 minutes.
4. Roll the dough again into a ball to smoothen it.
5. Make small lemon sized balls out of the dough.
6. Roll the balls into a circle with a rolling pin. Ensure that the rolled dough is not too thin.
7. Heat oil in kadai, until the oil has heated up.Then turn the flame to simmer and drop the rolled poori in the oil carefully.
8. Ensure there is enough oil in the kadai so that the poori is well immersed. Gently press the puri with the laddle when it tries to float on the top. This will make the poori get all puffed up well. Turn over and cook for another 30 sec or until golden spots appear on the poori.

Potato Curry

Ingredients :

Potatoes - 3 large - Boiled and smashed.
Onion - 2 - sliced long and thin.
Tomatoes - 1 - sliced in to small pieces
Ginger - 1 inch - cut into thin strips
Green Chilli - 2 or 3 slit

Carrot - 1 small - chopped into small pieces
Turmeric Powder - 1/2 tsp
Jeera Powder - 1/2 tsp
Water - 1 cup
Pepper - Freshly ground - 2 pinches

Tempering :

Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 spring

Method :

1. Heat oil in a deep pan. Add mustard and wait for it to splutter. Add curry leaves and fry for a minute.
2. Add sliced onions. Saute till they sweat. Add ginger, green chillies, carrot, turmeric powder and saute for 2 minutes.
3. Add tomatoes and cook till the tomatoes are cooked.
4. Now add the mashed potatoes. Saute for 2 minutes.
5. Add water and cook till the gravy thickens.
6. Sprinkle ground pepper before turning off the flame.
7. Serve hot with Poori.

Recipe Source ( Adapted from Rakskitchen.net)