Crispy Puri with Spiced Potato Curry

Ingredients

• 2 cups all-purpose flour
• ½ tsp salt
• 1 tbsp vegetable oil
• ¾ cup warm water
• 1.25 lbs potatoes, medium
• 1 cup frozen peas
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 whole onion, medium
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp chili powder (or cayenne)
• 1 cup water

Instructions

1. 1

   Mix flour and salt in a bowl. Add 1 tbsp oil and rub between fingertips until breadcrumb texture.

2. 2

   Add warm water a little at a time, mixing with your hand until a stiff dough forms.

3. 3

   Knead dough on a surface for 8 minutes until smooth and elastic, adding water if too dry.

4. 4

   Cover dough with a damp cloth. Rest for 20 minutes.

5. 5

   Peel potatoes and cut into 0.75-inch cubes. Dice onion into small pieces.

6. 6

   Heat 2 tbsp oil in a large saucepan over medium-high until shimmering, ~90 seconds.

7. 7

   Add cumin seeds. When they darken and smell fragrant, add diced onion, ~30 seconds.

8. 8

   Stir onion until translucent, ~3 minutes. Add ginger-garlic paste, stir constantly 1 minute.

9. 9

   Sprinkle turmeric, coriander, and chili powder. Stir for 60 seconds until fragrant.

10. 10

    Add potato cubes. Stir to coat with spices, ~2 minutes. Pour in water.

11. 11

    Cover and simmer over medium heat for 12–15 minutes until potatoes are just tender.

12. 12

    Stir in frozen peas. Simmer uncovered 3 minutes until peas are warm and coated.

13. 13

    Season with salt and pepper to taste. Keep warm on low heat.

14. 14

    Divide dough into 12 equal balls. Roll each on a lightly oiled surface to 4-inch thin rounds.

15. 15

    Heat 2 inches of vegetable oil in a deep pot to 350°F (test with a tiny dough piece).

16. 16

    Slide one puri into hot oil. It will sink, then float. Press gently with slotted spoon once.

17. 17

    Fry 30–40 seconds per side until puffed and pale golden. Remove to paper towels.

18. 18

    Repeat with remaining puris, working in batches. Serve hot with curry.

Tools you’ll need

• large mixing bowl
• large saucepan with lid
• deep pot or kadai (3+ quart capacity)
• slotted spoon
• wooden spoon
• rolling surface or cutting board
• rolling pin
• paper towels
• kitchen thermometer (for oil temperature)

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