Puris with potato masala (alu puri)

• potatoes↗500g g

  Maris Piper or King Edwards, quartered

• tomatoes↗2

  blanched, roughly chopped

• onions↗2

  diced

• garlic cloves↗4

  4

• sunflower oil↗4 tbsp tbsp

  plus extra for rolling

• cumin seeds↗1½ tsp tsp

  1½ tsp

• Indian bay leaves↗3

  (tez patta) or 4cm cinnamon stick

• ground turmeric↗½ tsp tsp

  ½ tsp

• Kashmiri chilli powder↗½ tsp tsp

  ½ tsp

• ground coriander↗1 tsp tsp

  1 tsp

• coriander2 tbsp fresh chopped tbsp

  2 tbsp fresh chopped

• chapati flour↗125g g

  (chapati atta) or wholemeal flour

• plain flour↗125g g

  125g

• fine salt↗½ tsp tsp

  ½ tsp

• sunflower oil↗2 tbsp tbsp

  plus extra for deep-frying

Step-by-step instructions

1. 1

   To make the alu masala, put the potatoes in a pan with the chopped tomatoes, onion and garlic. Pour over enough cold water to cover the potatoes by 3cm and boil until the potatoes are tender.

2. 2

   Scoop out the potatoes and lightly crush them with a fork – aim to keep the texture rough and chunky. Strain the cooking liquid into a jug, reserving both the liquid and the onion mixture left in the sieve.

3. 3

   Heat the oil in a wok or karahi over a medium heat and fry the cumin seeds and Indian bay leaves or cinnamon for a few seconds, until the cumin releases its aroma.

4. 4

   Add the reserved onion mixture and continue frying for 8-10 mins until the onions have browned. Turn down the heat and add the turmeric, chilli powder and ground coriander and cook for 1 min more, stirring all the time.

5. 5

   Add the potatoes along with the reserved cooking liquid. Simmer for 5 mins, then turn off the heat and stir in the chopped coriander. Cover and leave the flavours to infuse while you make the puris.

6. 6

   To make the puris, sift the flours and salt into a bowl. Work the oil into the flour with your fingers, then add enough cold water to make a very firm dough. Knead for about 5 mins until smooth, then shape into a ball. Put into a lightly oiled bowl, cover, and set aside for at least 30 mins.

7. 7

   Knead the dough again for 1 min, then divide it equally into 20-22 balls, each about 2.5cm in diameter. Slightly flatten the top of each ball and roll out on an oiled surface to 11cm-diameter discs about the thickness of a £1 coin. You can flip the dough over once or twice while you roll.

8. 8

   Fill a karahi or wok with oil until it is no more than two-thirds full and heat to 180C, or until a cube of bread dropped in browns in 30 seconds. Lower a puri gently into the oil. It will sizzle and rise up to the top within a few seconds. Lightly press on the top of it with a fish slice so that it puffs up as it cooks. Fry for 1 min, then flip it over and fry on the other side for 1 min more. Drain on kitchen paper and repeat with the remaining dough balls.

9. 9

   To serve, warm the potato masala through and eat it with the puris alongside.