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Before you jump to Puri and potato curry (luchi torkari) recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
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We hope you got benefit from reading it, now let’s go back to puri and potato curry (luchi torkari) recipe. You can have puri and potato curry (luchi torkari) using 13 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Puri and potato curry (luchi torkari):
- Use refined flour
- Get refined oil, more for deep frying
- Prepare aesofotida
- Provide Peeled and chopped potatoes
- Use Peeled and chopped pumpkin
- Provide Cumin,
- Provide mustard,
- Prepare methi,
- Provide fennel and onion seeds,
- You need mustard oil for vegetable curry
- You need Ginger, cumin and coriander paste
- Take Salt, sugar & red chilli powder
- You need dry whole red chilli
Steps to make Puri and potato curry (luchi torkari):
- 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.
- 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.
- 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.
- 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.
- Serve hot puries with potato pumpkin curry. Bengali sweets goes very with this duo.
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