Poori was my most favorite breakfast as a kid.My mom used to make about 50 pooris in a day and me and my brother used to compete as to how many pooris we can eat, we ate upto 10 in the morning and the leftovers in the evening.The most common accompaniment to poori was this potato curry or Chole Curry or simply sugar 🙂 .Although we dont eat poori a lot these days, the post about karwachauth and people having pooris reminded me and left me craving for this dish and so the recipe.
| Preparation time | 30 minutes |
| Serves | 3 cups |
| Serving Size | 1/6 recipe |
| Calories Per Serving | Approximately 111 per serving |
| Difficulty | Medium |
Ingredients :
2 large potatoes boiled and diced(you can make rough  irregular dices with your hand)
1 medium onion sliced
6 -8 Green Chili sliced(adjust to your spiciness level)
1 tablespoon Gram flour (besan)
1/2 teaspoon Mustard seeds
1/2 teaspoon Chana dal
1/2 teaspoon Urad dalÂ
1 tablespoon Gram flour (besan)
1/2 teaspoon Mustard seeds
1/2 teaspoon Chana dal
1/2 teaspoon Urad dalÂ
1/2 teaspoon cumin seeds
1/4 teaspoon Turmeric powder
Salt to taste
1/4 teaspoon Turmeric powder
Salt to taste
1 sprig curry leaves
2 teaspoons Oil
2 teaspoons Oil
Procedure:
1. Heat oil in a pan and add the mustard seeds and let splutter, then add the chana dal, urad dal and cumin and curry leaves and let splutter.
2.Add the green chillies, onion, turmeric and salt and saute till onions are soft.
3.Add 1/2 cup water. Mix well, cover with a lid. Let it cook on a medium flame for 10 to 15 minutes.
4.Make a slurry of Gram flour in 1/4 cup water in a bowl.
5. Add this besan slurry to the curry and mix well.
6.Add the potatoes and let it cook for another few minutes until it thickens. Remove from the flame and serve with Poori.
Tips:
You can also add peas to this curry
Some also add tomatoes
Prathima Koneru 
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