Collect the necessary materials. Place near the cooking area
Soak the kidney beans in a bowl with 5 cups of water for 4 hours. Cook in a pressure cooker Take enough water in the cooker for steam generation,. Place the bowl in the cooker. Place plate over the bowl. Keep the chopped potatoes. Follow manufacturer’s instructions for operating the cooker. Do not over cook, let the beans and potatoes just soft. it may take about 15 minutes. Take them out of the cooker and cool

Puri: Peel and grate the potaroes. Place them in a bowl; add rest of the ingredients-the spices, cilantro, flours and suji. Salt to taste, add oil. Using your fingers combine all ingredients together, If needed add little water. Knead and knead pinching, stretching and folding to make a smooth dough, Cover with a wet cloth and rest at room temperature for 15 to 20 minutes

Knead the dough again for a couple of minutes,Grease your palm, pinch the dough to make about 8 small lemon sized balls and rll each ball into a small round or you may divide the dough into 2 equal portions, make 3 big balls, roll each ball to make a big round about 1mm thick. You can cut them intp 4 rounds using a cutter, I used a small bowl, inverted it over the rolled dough and cut. Puries are ready for frying.

Fry in hot oil. keep a kadai over high heat. Oil should be sizzling hot. Carefully drop the puri into the oil. after a few seconds press it with a slotted spoon; pri will puff. Flip, let both sides turn golden red. Remove from the oil after draing the oil into the kadai. Place the fried puries on a paper towel to remove excess oil. transfer to a serving plate. Serve with koottu and chutney.

Kidney beans koottu, Rajma: Over medium heat heat oil in a a heavy saucepan. Add mustard seeds, fennel seeds, cumin seeds and fenugreek seeds to the hot oil. After the seeds splutter, get aromatic stir in onions, green chilies, sauté. When the onion turns brown, add ginger, garlic, turmeric powder, curry leaves and tomatoes and cook for 4 minutes. Add chilies, stir, 4 min.
Add 5 cups of water, bring it to boil. Add the cooked kidney beans

Add the cooked potators spice powder and stir. Simmer the fire. Turn off the stove after 5 minutes. Add coconut milk. Add salt and stir. garnish with cilantro
Remove from the stove and place in a serving bowl.
Taste and serve with poories

Blanch the chutney leafy ingredients cilantro and mint eaves in 4c (oil 2 c of boiling water in a saucepan over medium high heat. Soak the green leaves, green chilies in boiling water for a couple of minutes. Remove the blanched ingredients with a slotted spoon, immerse in ice cold water in a bowl for 4-5 minutes. Drain the water. wilt the blanched items in in 2tbsp hot oil in a kadai for a couple of minutes. let cool. First grind soaked items in a blender, add wilted items, tamarind; blend

Transfer the chutney to a bowl, season it: Heat 1 tablespoon of oil in a pan over medium heat, add the mustard seeds, cumin seeds, and curry leaves Add the urad roast unti aromatic about a minute Once roasted, add the chili and asafetida and saute. Turn off the stove.
Add the seasoned ingredients to the chutney and mix well. Salt to taste. serve with masala puries. Include the tasty spicy chutney to the thali