Poori

Ingredients
• whole wheat flour -2 cups
• 1 tsp oil 
• salt as required
• water as required
• oil for deep frying
Instructions
1. seive the whole wheat flour with salt. add oil.
2. add little water at a time and knead well to form a dough. the dough should not be soft but a little stiff and tight.
3. divide the dough into small or medium pieces – about 12-14.
4. make into medium sized or slightly small balls and roll out into small circles.
5. heat oil in a deep frying pan or kadai.
6. when the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
7. turn over when puffed up and fry the poori till golden brown.
8. serve Poori hot with aloo kurma.

Aloo Kurma

Ingredients
• 2 large potatoes 
• 1 large onion 
• 2 to 3 green chilies, chopped 1 sprig curry leaf or 10 to 12 curry leaves
• 1 tsp mustard seeds
• 1 tsp Fennel seeds
• 1 tsp garam masala powder
• ½ tsp turmeric powder
• water add as required
• 2 tbsp oil
• Curry leaves
• salt as required
Instructions
prepping:
1. boil or steam 2 large potatoes in a pressure cooker or steamer. if pressure cooking, then pressure cook for 5 to 6 whistles.
2. when the potatoes are still warm, peel and crumble them. you can also chop them and keep aside.
3. peel, rinse and thinly slice the onions. also chop the green chilies. rinse and dry the curry leaves in a kitchen towel. 
preparing the potato masala:
1. heat 2 tbsp oil in a pan or kadai. lower the flame and add 1 tsp mustard seeds. crackle them.
2. then add the 1 tsp fennel seeds .
3. stir and saute 
4. add 2 tsp 2 to 3 tsp chopped green chilies and 10 to 12 curry leaves.
5. stir and then add 1 cup thinly sliced onions.
6. add a pinch of ½ tsp turmeric powder.
7. stir very well and saute the onions till they become translucent.
8. add 1 tsp garam masala.
9. then add some water.
10. stir very well.
11. bring this mixture to a simmer. about 4 to 5 minutes on a low to medium flame.
12. now add the crumbled or chopped potatoes and stir very well.
13. cover and simmer the potato masala for 4 to 5 minutes on a low to medium flame. the potato masala should thicken and have a right consistency which is not too thick nor thin.
14. season with salt as per taste. mix the salt with the rest of the potato masala. 
15. serve potato masala with pooris or chapatis or dosa.