Daal Puri

Name: Daal Puri
Ingredients: 16 ounces chickpeas Bush's or 2 cups boiled chickpeas; 1 russet potato small/medium, boiled and chopped; 10 curry leaves; 1 teaspoon seed onion; 1/8 teaspoon turmeric powder; 1/2 teaspoon salt; 1 tablespoon masala achar/achari; 1 1/2 cups water; 1 tablespoon chickpea flour roasted; 1/2 teaspoon cumin seeds dry roasted; 4 tortillas uncooked; canola oil for frying; 1 jalapeno

13 ingredients

3 steps

Ingredients

16 ounces chickpeas Bush's or 2 cups boiled chickpeas
1 russet potato small/medium, boiled and chopped
10 curry leaves
1 teaspoon seed onion
1/8 teaspoon turmeric powder
1/2 teaspoon salt
1 tablespoon masala achar/achari
1 1/2 cups water
1 tablespoon chickpea flour roasted
1/2 teaspoon cumin seeds dry roasted
4 tortillas uncooked
canola oil for frying
1 jalapeno

Directions

1

Combine chickpeas, potato, curry leaves, onion seed, turmeric powder, salt, achar masala and water in a sauce pan. Cook over medium/high heat to a boil. Add the roasted chickpea flour. Lower the heat to low/medium and simmer for 15 minutes. Before serving, grind roasted cumin seeds with a rolling pin and add to the curry.
2

Fry uncooked tortillas in canola oil for 30 second on each side, or until tan (but not brown). Serve with the daal.
3

Add jalapenos to achieve your desired spice level,