Name: Puris with potato masala (alu puri)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: Indian
Ingredients: 500g potatoes Maris Piper or King Edwards, quartered; 2 tomatoes blanched, roughly chopped; 2 onions diced; 4 garlic cloves; 4 tbsp sunflower oil plus extra for rolling; 1½ tsp cumin seeds; 3 Indian bay leaves (tez patta) or 4cm cinnamon stick; ½ tsp ground turmeric; ½ tsp Kashmiri chilli powder; 1 tsp ground coriander; 2 tbsp fresh chopped coriander; 125g chapati flour (chapati atta) or wholemeal flour; 125g plain flour; ½ tsp fine salt; 2 tbsp sunflower oil plus extra for deep-frying

For the alu masala

500g potatoes
Maris Piper or King Edwards, quartered
2 tomatoes
blanched, roughly chopped
2 onions
diced
4 garlic cloves
4 tbsp sunflower oil
plus extra for rolling
1½ tsp cumin seeds
3 Indian bay leaves
(tez patta) or 4cm cinnamon stick
½ tsp ground turmeric
½ tsp Kashmiri chilli powder
1 tsp ground coriander
2 tbsp fresh chopped coriander

For the puris

125g chapati flour
(chapati atta) or wholemeal flour
125g plain flour
½ tsp fine salt
2 tbsp sunflower oil
plus extra for deep-frying

Method

step 1
To make the alu masala, put the potatoes in a pan with the chopped tomatoes, onion and garlic. Pour over enough cold water to cover the potatoes by 3cm and boil until the potatoes are tender.
step 2
Scoop out the potatoes and lightly crush them with a fork – aim to keep the texture rough and chunky. Strain the cooking liquid into a jug, reserving both the liquid and the onion mixture left in the sieve.
step 3
Heat the oil in a wok or karahi over a medium heat and fry the cumin seeds and Indian bay leaves or cinnamon for a few seconds, until the cumin releases its aroma.
step 4
Add the reserved onion mixture and continue frying for 8-10 mins until the onions have browned. Turn down the heat and add the turmeric, chilli powder and ground coriander and cook for 1 min more, stirring all the time.
step 5
Add the potatoes along with the reserved cooking liquid. Simmer for 5 mins, then turn off the heat and stir in the chopped coriander. Cover and leave the flavours to infuse while you make the puris.
step 6
To make the puris, sift the flours and salt into a bowl. Work the oil into the flour with your fingers, then add enough cold water to make a very firm dough. Knead for about 5 mins until smooth, then shape into a ball. Put into a lightly oiled bowl, cover, and set aside for at least 30 mins.
step 7
Knead the dough again for 1 min, then divide it equally into 20-22 balls, each about 2.5cm in diameter. Slightly flatten the top of each ball and roll out on an oiled surface to 11cm-diameter discs about the thickness of a £1 coin. You can flip the dough over once or twice while you roll.
step 8
Fill a karahi or wok with oil until it is no more than two-thirds full and heat to 180C, or until a cube of bread dropped in browns in 30 seconds. Lower a puri gently into the oil. It will sizzle and rise up to the top within a few seconds. Lightly press on the top of it with a fish slice so that it puffs up as it cooks. Fry for 1 min, then flip it over and fry on the other side for 1 min more. Drain on kitchen paper and repeat with the remaining dough balls.
step 9
To serve, warm the potato masala through and eat it with the puris alongside.