Tuck into the soothing flavors of this light and lovely curry made with the ever-so-versatile potatoes.

Recipe Cook Time : 30 Minutes

A light and lovely curry made with potatoes, chillies and singhare ka atta. A great recipe for the Navratri fasts.

Ingredients:

• 1/2 kg potatoes-boiled, peeled, mashed smooth
• 2 tsp rock salt
• 1/4 tsp chilli powder
• 1/2 cup singhare ka atta
• Oil for deep frying
• 1/2 cup sour yoghurt
• 1 sprig curry leaf
• 1/2 tsp cumin seeds
• 2 whole red chillies
• 1 Tbsp ginger-chopped
• 1/2 tsp coriander powder
• 4 cups water coriander leaves to garnish

Method

For the samosa filling:

Mix the potatoes, 1/2 tsp salt, chilli powder and singhare ka atta into a thick batter.

Put aside 1/4 of the mixture and the rest will be made into pakories.

Heat oil till a drop of batter dropped in comes up at once.

Drop spoonfuls into oil, lower the flame and fry to a golden colour.

Drain on an absorbent paper and keep aside.

Add the yoghurt to the remaining mixture, make a smooth paste and mix in water.

In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies.

When slightly darkened, add ginger and sauté a little.

Add the yoghurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit; stirring frequently to avoid scorching.

Add the pakories, simmer a couple of minutes more and serve hot, garnished with coriander leaves.

Enjoy!