For Puri
Drain excess water from split black gram and add in the grinder, add ginger, green chili, cumin seeds and fennel seeds and coarsely grind. If required add little water.
Take a large bowl add wheat flour, semolina and mix well add salt, red chili powder, coriander powder, garam masala, gram paste and 1 tablespoon oil and mix well.
Add water as required to make a stiff dough.
Keep rest for 30 minutes.
Heat sufficient oil in the wok or pan.
Divide the dough in equal part and roll them into slightly thick puris of 3-inch diameter.
Deep fry the puris till golden brown. drain on the kitchen towel to remove excess oil.
For Potato Curry
At first, we make tomato paste for this add tomato and ginger and green chili in the grinder and make a smooth paste.
Heat 2 tsp ghee in a heavy bottom pan, once hot add fenugreek seeds and allow to turn red.
Add cumin seeds and asafoetida and saute for a minute.
Add turmeric powder and tomato paste and saute and add red chili powder, coriander powder, salt and mix and cover the lid and cook for 5 minutes.
Add boiled potatoes chunks and give a good stir.
Add 2 cups water and bring to boil.
Place a lid and cook for 10 minutes on low flame.
Add dry mango powder and garam masala powder and mix.
