First, peel the potatoes, cut them into long pieces, and wash them.

Heat oil in a pan, add the panch phoron, then add the whole dried red chilies and the green chili, garlic, and ginger paste. Sauté well, then add the potatoes.

Mix everything well and sauté for 5 minutes. Add salt, turmeric, garam masala, and coriander powder. Mix again, cover, and cook for 5 minutes. Add 1 glass of water (about 1 cup/240 ml), cover, and cook the curry.

Once the potatoes are cooked, add the tomato and cook for another 5 minutes. Top with finely chopped cilantro. Your potato curry is ready.

For the puri, in a bowl, mix the whole wheat flour, salt, and carom seeds. Gradually add water and knead into a slightly stiff dough. Add 2 tablespoons oil, cover, and let rest for 10 minutes. Divide into small balls.

Roll out the puris and heat oil in a pan. Fry each puri until golden brown. Repeat for all the dough balls.

Serve the hot puris with the potato curry, cucumber raita, papad, and mango pickle.