- Potatoes (5-6 potatoes washed to remove any dirt)
- Onion (1 large finely chopped)
- Curry Leaves (a spring)
- Green Chili (3-4 slit into halves)
- Turmeric Powder (2 teaspoon)
- Asafoetida Powder (a pinch)
- Mustard Seeds (1 teaspoon)
- Lemon Juice (1/2 lemon)
- Cilantro (finely chopped; optional)
- Wheat Flour (2 cups)
- Salt (To taste)
In a pressure cooker, add potatoes and salt and cook for 2-3 whistles and let the cooker depressurize by itself. Once cooled down remove the skin and cut the potatoes into cubes and set aside.
In a pan, add some oil and once hot add the asafoetida powder and then add the mustard seeds and let it crackle. Add the onion and cook till they are golden brown and then add the green chilies and the curry leaves and cook for 10 -15 seconds. Now, add the turmeric powder and mix it and finally add the boiled potatoes and mix it all very well. Add 1/4 cup of water to help evenly coat the spices on to the potatoes and cook till all the water is evaporated. Season with salt and lemon juice and garnish it with cilantro.
In a bowl add the wheat flour, 2 tablespoon of oil and some salt and add water and knead it into a dough. Make a small ball of the dough and roll it out.
In a deep pan, heat up oil for deep frying and once hot add the rolled out dough and fry it till it’s golden brown on both sides.