So you might be making ready Puri and potato curry (luchi torkari) recipes for your loved ones but this tips may be useful.
By no means cook this stuff in an Air Fryer
In the last few years, Air Fryers have become extremely popular in addition to a vital kitchen equipment. Primarily an amped-up countertop convection oven, it's quite ceaselessly advisable by cooking experts to prepare frozen food, bake cookies, and even fry bacon, rooster and other meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has lots less fats. This cooking technique may also lower down on among the other harmful effects of oil frying.
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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 achieve that.
The ingredients needed to make Puri and potato curry (luchi torkari):
- Prepare 2 cups refined flour
- Provide 2 table spoon refined oil, more for deep frying
- Prepare Pinch aesofotida
- Use 2 cups Peeled and chopped potatoes
- Take 2 cups Peeled and chopped pumpkin
- Use 1/2 tsp Cumin,
- Prepare 1/2 tsp mustard,
- You need 1/2 tsp methi,
- Get 1/2 tsp each fennel and onion seeds,
- Get 1 tablespoon mustard oil for vegetable curry
- Take 1 tsp Ginger, cumin and coriander paste
- Provide to taste Salt, sugar & red chilli powder
- Prepare 1-2 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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