Bengali style luchi and potato curry

Bengali style luchi and aloo tarkari ( available in roadside tea shops)
As you pass through the bylanes of kolkata during mornings and late afternoon you cannot miss the smell emanating from the puri sabzi being cooked ..Different varieties of puri like radha ballavi simple luchi etc are cooked in these shops and the smell is mesmerising. I have tried to cook it according to my taste..hope u like it..

Ingredients 
Boiled and peeled potatoes  6
Oil 2 tbsp
Paanchphoran 1 tsp
Hing 1 pinch
Salt as per taste
Ginger paste 1 tsp
Green chillies 2 slit longitudinally 
Turmeric powder 1/4tsp 
Cardamom 1
Cinnamon 1 inch stick
Cloves 5
Bay leaf 1
Tomato 1 chopped 
Chaat masala 1 tsp
Amchur 1 tsp
Sugar a pinch
Coriander leaves chopped for garnishing 

Method
Heat oil in a pan 
Add bay leaf hing paanchphoran and cloves cinnamon cardamom sticks. Let splutter 
Add tomatoes ginger and green chillies 
Cook till tomato is soft
Add turmeric powder .Mix well
Add the slightly mashed potatoes
Add salt and mix well
Add amchur and chaat masala
Add required amount of water (1 glass)
Cook and cover
When it starts boiling mash some potatoes with the back of ladle so that the curry becomes thick
Add sugar and cook covered for 3 minutes on low flame. Add chopped coriander leaves
Done
Switch off flame.

For luchis

Ingredients 
Maida 200 grams
Salt a pinch 
Nigella seeds a pinch
Oil 1 tbsp
Warm water for making dough
Oil for deep frying 

Method
Add all ingredients except oil and water
Mix well so that the flour is crumbly
Add water and make a pliable dough
Apply oil and keep covered with damp cloth for 10 to 15 minutes
Divide the dough into equal portions 
Roll out puris 
Heat oil in a kadhai
Deep fry the puris till crisp and light golden brown on both sides

Done

Serve luchis with aloo tarkari..
Enjoy

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