A spicy and tangy aloo subzi (potato curry) which is ready in minutes served with fried puffed pooris (puris)
Now add green chilies, ginger and let them roast for half a minute and add tomato puree.
Now add boiled potatoes and roast till the spices coat the potatoes.
Knead a hard dough with whole wheat, salt, ghee (or oil), milk and water. Cover and keep aside for at least ha;f an hour.
Heat oil in a deep skillet or pan for deep frying the puris. Roll out small circular puris which are not very thin. Avoid using flour otherwise your oil will become mucky because of the residual flour. Use a little oil if the puri sticks while rolling.
Fry these puris in hot oil so they puff up. Use the flat side of the spatula to press the puris down and puri will puff nicely. Serve hot with Aloo Sabzi.