– Heat oil in a pan and add dry red chilies and 1/3 geera ,1 chinnamon to it. Fry for a few seconds until they start to turn brown.
– Add chopped onions to the pan and saute them until they turn translucent.
– Add chopped onions to the pan and saute them until they turn translucent.
– Add 1/2 teaspoon of cumin powder, coriander powder, red chili powder, garam masala powder, 1 tablespoon of turmeric powder, and salt to the pan. Mix well and cook for a minute.
– Add boiled and mashed potatoes to the pan and mix well with the spices. Cook for 2 minutes.
– Add water to the pan as required to make a thick gravy. Mix well and cook for 5-7 minutes until the gravy thickens.
– In a mixing bowl, add all-purpose flour, salt, and warm refined vegetable oil. Mix well.
– Gradually add water and knead the mixture until you get a smooth and soft dough. Cover it with a damp cloth and let it rest for 5 minutes.
– Divide the dough into small balls of equal size.
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– Take a ball of dough with little all-purpose flour or oil[optional] and roll it out into a small circle using a rolling pin. Repeat with the remaining dough balls.
– Heat 2 cup oil in a deep frying pan or kadhai. Once the oil is hot, gently slide the rolled-out puri into the oil and fry until it turns golden brown. Flip it over and fry the other side as well.
– Once done, take out the puri from the oil and place it on a paper towel to drain excess oil.