Crispy poori loaded with fresh ghee and flavoursome potato masala curry is a combination made in culinary heaven. This dish stays fresh for a long time and can be packed to school or office for lunch. Check out the recipes.

Ingredients
Ghee poori
3 cups all purpose flour
3 tbsp ghee
½ cup yoghurt
1 tsp salt
1 tsp sugar
Water as required
Oil to fry

Preparation
In a bowl take the all-purpose flour, ghee, salt and sugar (you could also use wheat flour or a blend of wheat and all-purpose flour)
Mix well using fingers
Add yoghurt and water as required
Mix into soft dough
Rub some oil on the dough
Keep the dough aside for at least an hour
Make small balls from the dough
Roll into thin sheets
Fry the poori in hot oil.

Potato masala curry
Ingredients
4 potatoes
2 onions
1 tbsp chopped ginger
2 green chillies
3 tbsp oil
1 tsp cumin seeds
¼ tsp turmeric powder
2 tsp Kashmiri chilli powder
2 tsp coriander powder
½ tsp garam masala
1 big tomato
2 cups water
Salt as required
Palm full of coriander leaves

Preparation
Pressure cook the potatoes until five whistles
Peel the skin of the cooked potatoes
Mash them well
Heat oil in a thick bottomed pan
Roast the cumin seeds
Sauté chopped onions, ginger and green chillies until oil separates
Into it add turmeric powder, Kashmiri chilli powder, coriander powder and garam masala
Sauté until the raw smell of the powders are gone
Now add tomato
Cook until the tomato turns nice and mushy
Add 2 cups water and salt as required
Mix well
Close the lid and cook for 10 minutes
Finally add the mashed potatoes
Allow the curry to boil well
Garnish with chopped coriander leaves.

TAGS