While fasting I prefer to eat more of fruits or light food , but this particular combination is a must have during these Navratri fasts . The spicy curry along with the crunchy and exotic tasting poori not only fill your empty stomach but also bring life your deadened taste buds . This combination is prepared only during these nine days in our house and we do look forward to it . Once again the fast friendly tuber - potato is used in the curry . The gravy is made up only of spices , no onion, ginger or garlic is used in it and that is the reason we call it Masaledaar Aloo .
Kuttu ka atta or buckwheat flour is a popular substitute for the normal wheat flour. This flour is gluten-free and hence potato (once again !) is used to bind the flour together . This flour has a very different taste and the pooris are much more crunchy than the normal wheat flour pooris.
Masaledaar Aloo/Potato Curry :-
Potatoes - 2 large ones , peeled and cubed
Cumin seeds / Zeera - 1 t sp
Green chillies - 2 ( as per taste) , cut length wise
Coriander powder - 3/4 tb sp
Red chili powder - 1 t sp
Turmeric powder - 1 t sp
Garam masala powder - 1/2 t sp
Rock salt /sendha namak - as per taste ( you can use normal salt if you are not fasting )
Water - 2 cups
Oil - 2 t sp
Coriander leaves - for garnishing
Heat oil in a pressure cooker , once hot add the cumin seeds and green chillies . Stir for a couple of seconds then add the potatoes. Stir nicely to coat the potato pieces with the oil . Then add all the spices( except garam masala) and mix for a minute till it becomes fragrant. Add water and close the pressure cooker . Keep on high heat till the first whistle and then lower the heat . Switch off the flame after second whistle. Open once its cool and then add garam masala . Mash some potato to make the gravy a little thick . Bring to a boil .
Garnish with coriander leaves before serving with parathas, pooris , rice dishes.
Kuttu ki Poori :- (makes about 8 pooris)
Kuttu atta / Buckwheat flour - 1.5 cup
Potato - 2 large ones - boiled and peeled
Rock salt/ sendha namak- as per taste ( you can use normal salt if not fasting)
Warm water - if required
Oil - for deep frying
Mash the potato , add it to the buckwheat flour, add a little salt also .Knead with hands till the dough becomes soft . If required you can add a little warm water or a little more potato (You can also add some chopped green chili , coriander leaves to the dough) Once the dough is ready keep it aside for 10- 20 minutes, then form small balls by rolling in your hands . Flatten and then roll them into small circles . Since the flour is gluten free the edges may spilt , do not worry just ensure that the pooris do not break from the centre. Add one poori at a time gently into hot oil . Deep fry till it becomes little golden brown on both sides.
Serve immediately with the potato curry and curd.
These combo goes as my entry for Navaratra-Festive food event being hosted by dear LG of Tasteofmysore.