Masala Poori Feast Platter with Potato Masala

Poori dough and frying

• 200 g Whole wheat flour
• 1 tsp Fine sea salt
• 500 ml Sunflower oil

Potato masala and serving

• 500 g Idaho potato
• 1 medium Yellow onion
• 1 piece Green chili pepper
• 1 tsp Mustard seeds
• 10 pieces Fresh curry leaf
• ½ tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 piece Lemon
• 10 g Fresh coriander

1. Put the potatoes in a large pot, cover with cold water and add a pinch of the salt. Bring to the boil, then cook for 15 to 20 minutes until a knife slides in easily. Drain well and leave to steam-dry for 2 minutes.
2. Meanwhile, make the poori dough: mix the flour with the remaining salt in a bowl. Add 1 tbsp of the sunflower oil and enough water to make a firm, smooth dough, then knead for 5 minutes. Cover and rest for 10 minutes.
3. Thinly slice the onion and finely chop the green chilli. Roughly mash the cooked potatoes so you have a mix of smooth and chunky pieces. Cut the lemon into wedges and pick the coriander leaves.
4. Heat 2 tbsp sunflower oil in a frying pan over medium heat. Add the mustard seeds and curry leaves and cook for 30 to 60 seconds until the seeds start to pop, then add the onion and chilli with a pinch of salt. Cook for 6 to 8 minutes until the onion is soft and lightly golden.
5. Stir in the turmeric, ground cumin and ground coriander for 30 seconds. Add the mashed potatoes and a splash of water, then cook for 3 to 5 minutes, stirring, until hot and spoonable. Taste and adjust with a little more salt if needed, then take off the heat and stir through most of the coriander, saving a little for the platter.
6. Divide the dough into 10 to 12 small balls and roll each into a round about 10 cm wide. Heat the remaining sunflower oil in a saucepan to 180°C (355°F). Fry the rounds in batches for 30 to 60 seconds per side, pressing gently with a slotted spoon to help them puff, until golden; drain briefly before serving.
7. Arrange the pooris on a platter with the potato masala alongside. Finish with the reserved coriander and serve with lemon wedges for squeezing over. Eat straight away while the pooris are crisp and the masala is hot.

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