0/0 steps made
  1. Combine the whole wheat flour, semolina salt and 2 tbsp of oil and mix well.
  2. Knead into a stiff dough using enough water.
  3. Cover the dough with damp cloth and let it rest for 30 minutes.
  4. Divide the dough into 3 equal portions and roll out each portion into a thin log.
  5. Now put one rolled out puri into the hot oil and lightly press it with a spatula so that it puffs up.
  6. Fry them till they turn golden brown in color from both the sides.
  7. Heat 3 tbsp. oil in a pan on a medium heat.
  8. Add bay leaf, dried red chilies, cloves, cinnamon stick, cumin seeds, mustard seeds, and asafetida.
  9. Once the seeds start to splutter, add chopped garlic, chopped ginger, and chopped green chilies.
  10. Let them sauté for 2 mins or until they turn golden in color.
  11. Add chopped onions and let them sauté for 5 mins or until translucent.
  12. Now add coriander powder, red chili powder, turmeric powder, and salt.
  13. Stir well for a minute or you see oil releasing from the sides.
  14. Add chopped tomatoes and stir well. Cook for 2 minutes.
  15. Add 1/4 cup of water and cook for 5 minutes, keep stirring occasionally.
  16. Add crumbled potatoes and stir well.
  17. Add 3/4 cup of water and cook covered for 10 minutes on medium-low heat.
  18. Uncover and add whisked yogurt and cook for 5 minutes. Add more water if needed.
  19. Add garam masala powder, chopped coriander leaves, and kasuri methi.
  20. Stir well and cook for 5 more minutes.
  21. Remove from heat and serve hot with puri.