Poori Aloo – Puffed Bread with Potatoes in Tomato gravy. Vegan Recipe

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Steps:
Spices mise en place 



Roast the spices in oil, then add tomato mixture. Cook on low-medium until well roasted.



Meanwhile Mom chops up the boiled potatoes

The tomato mixture is now well cooked. You can see it leaving the edges easily. 



Mix in the potatoes, salt. 



Add water and cover and cook.



Meanwhile, roll out the dough into 4-5 inch flat breads and deep fry on medium heat. Mom frying them up in the Kadhai. 



Serve hot!



Poori Aloo – Puffed Bread with Potatoes in Tomato gravy
Allergen Information: Free of Dairy, egg, corn, soy, yeast, nut. Potato curry is free of gluten.

Serves 6-8
Ingredients:
Poori: Puffed Bread (Makes 20-25)
4 cups whole wheat pastry flour
2 cups unbleached white flour
1 teaspoon salt
2 Tablespoons Oil
3 cups water

Potato curry: 
Chaunk/Tadka:
2 teaspoons Oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds(methi)
1-2 teaspoons coriander powder
8-10 curry leaves
Curry:
6 medium potatoes boiled and cubed
8 tomatoes chopped
8 cloves of garlic
1 inch ginger
3 green chilies
3-4 sprigs of cilantro
1.25 teaspoons salt or to taste

Method:
Poori:
Mix all the dry ingredients. Add water and oil and knead into a smooth soft dough(5-7 minutes).
Use more water or flour if needed. Cover dough with a towel and let sit for 10 minutes. Heat oil in a deep container on medium heat. Then knead for a minute, make small balls (ping pong size). Roll the balls out to a 4-5 inch (2mm thick) flatbread. Add to hot oil and press down gently with a frying ladle. Press for a second and release. Repeat for 2-3 times until the poori has puffed up. Let cook for a minute. Then flip and cook the other side for a minute. Remove from the oil, drain and serve.

Potato in tomato gravy:
In a blender, add tomatoes, ginger, garlic, chilies and cilantro. Blend into a smooth puree and keep ready.
In a large deep pan, make the Chaunk, add oil and heat on medium heat.
Add the seeds and let them cook until they start to sputter.
Add curry leaves, coriander powder and turmeric. Mix for a few seconds.
Add tomato puree, mix well. Cook on low-medium heat, partially covered heat, for 15-20 minutes until the oil starts to glisten on the masala mixture. Add cubed potatoes, salt and mix well. Cook for 5 minutes.
Add 3-3.5 cups of water and mix well. Cook covered on low heat for 15 minutes.
Taste and adjust salt and spice. Serve hot topped with chopped cilantro.
Serve with fresh Pooris or other flat-bread like Naan.