Potato Puri and Tarkari – Delicious Breakfast Recipe

Step 1: Prepare Puri Dough

Grate 2 soft-boiled potatoes using the thin side of a grater into a large bowl. Add 3 cups all-purpose flour, 1 tsp red chili powder, 1 tsp turmeric, 1.5 tsp salt, 1.5 tsp crushed roasted cumin seeds, 2 tbsp oil, and chopped cilantro. Mix all ingredients thoroughly. Gradually add water as needed and knead into a soft, pliable dough. Cover the dough with a clean cloth and let it rest for 30 minutes.

Step 2: Prepare Tarkari Potatoes

Take the remaining 3 soft-boiled potatoes and mash them coarsely by hand. Set aside for the tarkari.

Step 3: Temper Tarkari Spices

Heat 1 cup of oil in a pan. Add 1 tsp mustard seeds, 1 tsp cumin seeds, and a few curry leaves. Sauté for a few seconds until the seeds splutter and the curry leaves become fragrant.

Step 4: Cook Tarkari Base

Add the coarsely mashed potatoes to the pan with the tempered spices. Add 1 tbsp salt, 1 tsp red chili powder, 1 tsp turmeric powder, and 1 tsp chili flakes. Roast the potatoes with the spices for about 4-5 minutes, continuously mashing them with a spoon to break down any remaining larger chunks while cooking.

Step 5: Simmer Tarkari

Add 2-3 cups of water to the potato mixture. Stir well, ensuring the potatoes are well-mixed and some chunky texture remains. Cover the pan with a lid and cook on medium heat for 15-20 minutes, stirring and mashing occasionally until the tarkari reaches a desired consistency (chunky and slightly thick).

Step 6: Finish Tarkari

Once the tarkari is cooked, add 3-4 sliced green chilies and 2 tbsp chopped cilantro. Stir well to combine. Remove from heat, cover, and keep warm until serving.

Step 7: Shape Puris

After the puri dough has rested, divide it into small, equal-sized balls (pedas). Lightly oil each peda and flatten it slightly with your hands. Then, use a rolling pin to roll each peda into a thin, round puri, approximately 5-6 inches in diameter. Apply a little oil to the rolling surface and pin if needed to prevent sticking.

Step 8: Fry Puris

Heat oil for deep frying in a kadhai or deep pan. Ensure the oil is hot before frying. Carefully slide one rolled puri into the hot oil. Gently press the puri with a slotted spoon to help it puff up. Flip the puri and fry until golden brown on both sides. Remove the puri from the oil and drain excess oil on paper towels. Repeat this process with the remaining dough balls.

Step 9: Serve

Serve the hot and fluffy potato puris immediately with the delicious potato tarkari. Enjoy this flavorful breakfast or lunch!

• Ensure potatoes are soft-boiled for easy mashing and grating.

• Grate potatoes for puris to avoid chunks, ensuring smooth dough.

• Knead a soft dough for puris; hard dough will result in tough puris.

• Resting the dough and pedas helps in achieving soft and fluffy puris.

• Fry puris in hot oil to make them puff up instantly.

• Mash potatoes for tarkari coarsely to retain some texture.

• Adjust spice levels in both puri and tarkari according to your preference.

• Add finely chopped onions or ginger-garlic paste to the tarkari for extra flavor.

• For a richer tarkari, add a spoonful of ghee or butter at the end.

• Experiment with different herbs like fenugreek leaves (methi) in the puri dough.