Puri and potato curry (luchi torkari)

Name: Puri and potato curry (luchi torkari)
Total time: 1800 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 2 cups refined flour; 2 table spoon refined oil, more for deep frying; Pinch aesofotida; 2 cups Peeled and chopped potatoes; 2 cups Peeled and chopped pumpkin; 1/2 tsp Cumin,; 1/2 tsp mustard,; 1/2 tsp methi,; 1/2 tsp each fennel and onion seeds,; 1 tablespoon mustard oil for vegetable curry; 1 tsp Ginger, cumin and coriander paste; to taste Salt, sugar & red chilli powder; 1-2 dry whole red chilli

Raka Burman @cook_12238925

#hmf #breakfast #post 2
Traditionally, this is a holiday brunch recipe widely popular with young and old. Being a pure veg recipe without onion or garlic, it is also prepared at religious occasions.

Raka Burman @cook_12238925

#hmf #breakfast #post 2
Traditionally, this is a holiday brunch recipe widely popular with young and old. Being a pure veg recipe without onion or garlic, it is also prepared at religious occasions.

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Ingredients

30 min

4 persons

2 cupsrefined flour
2 table spoonrefined oil, more for deep frying
Pinchaesofotida
2 cupsPeeled and chopped potatoes
2 cupsPeeled and chopped pumpkin
1/2 tspCumin,
1/2 tspmustard,
1/2 tsp methi,
1/2 tsp eachfennel and onion seeds,
1 tablespoonmustard oil for vegetable curry
1 tspGinger, cumin and coriander paste
to tasteSalt, sugar & red chilli powder
1-2dry whole red chilli

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Steps

30 min

1

Preparations for puri-- mix flour, 2 table spoon of refined oil, pinch of aesofotida and one teaspoon salt. Make dough with little water so that it is not too soft. Keep aside for at least 30 min covered with a wet napkin.
2

After standing time, make small balls and roll them out into small circular shapes. Roll out 8 to 10 balls before you start frying them. Heat refined oil in a wok fuming hot and fry all the puries one by one in a medium flame.
3

Preparations for vegetable curry-- In a separate pan, heat one tablespoon of mustard oil. Add a tablespoon of all seeds mixture made previously. Add one to two dry red chilies and a pinch of aesofotida. Add potato and pumpkin pieces. Fry with pinch of salt and turmeric. Add half cup water and cover the pan. Let it cook for 10 min.
4

Add sugar to taste, ginger, cumin and coriander paste, a teaspoon of red chilli powder, mix properly and cover again. When all the vegetables become soft use your ladle and slightly mash it up.
5

Serve hot puries with potato pumpkin curry. Bengali sweets goes very with this duo.