Puri Masal

Puri

Whet flour-1cup
Maida- 1 cup
Butter – 1 tbsp
Salt-1tsp
Warm water to make dough
Oil for deep frying

Method

1. Mix all the ingredients.Add water little by little till it becomes a dough.knead it well and make it into a thick dough.Keep it closed for 1/2hr to 1 hr.
2. Make it into small balls and flatten it with a rolling pin.
3. Heat oil in a kadai.When the oil is hot(smoke slowly start to appear) put the puris one by one into the oil and deep fry it. 4. When puris gets puffed up and turns golden brown, turn around do the same, drain it on a paper towel.

Serve hot with masal.

Masaal

Potatoes : 6
Peas-1/4 cup
Carrots(diced)-1/4 cup
Onion : 1 medium, chopped
Tomatoes(finely cut) – 1/2
Turmeric powder : 1/4 tsp
Salt - To taste
Water - 1 1/2 cups

Seasoning
Oil: 1 tblsp
Mustard seeds : 1/2 tsp
Chana dal : 1 tblsp
Urad dal-1 tsp
Cumin seeds – 1 tsp
Curry leaves : 4
Green chilli : 2, finely chopped (you can add more)
Ginger : 1 tblsp, grated
Hing - a pinch
Cilantro chopped

Method

1. Boil the potatoes in Pressure cooker and peel it.
   When potatoes are cool enough to touch, coarsely crumble using your hands.Cook the peas and carrot in boiling water and drain and keep aside
   
2. Heat oil in a pan. Add mustard seeds. When seeds begin to pop, add chana dal, urad dal,cumin seeds,hing and fry it till light brown. Add the onions and fry till golden brown. Add curry leaves, ginger, green chillies. Add the finely cut tomatoes.
3. Add potatoes, peas, carrots and turmeric powder. Saute for a few seconds.
   Add salt. Let this cook till the masal get a semi-solid consistency. Turn the heat off. Garnish with cilantro.

Serve hot with Puris. This will go equally well with Phulkas/chapatis.