Chilly winters have a way of increasing the appetite and yearning for spicy fried food. Our festivals align perfectly with this season giving us opportunity to indulge in our whims as we please.
Puris with potatoes or chole are such a welcome menu on a cold winter evening.
Before winter slips us by quickly, I wanted to document the perfect recipe for perfect evening meal.
Recipe (serves 4)
Ingredients
Potatoes - 4 large
Green peas - 1/2 cup
Onions - chopped
Green chillies - 2-3
Salt - to taste
Turmeric powder - 1 pinch
Tempering Mustard seeds - 1/2 tspCurry leaves - 6-8 Oil - 2 tsp + 1 tsp
Coriander leaves - for garnishing
Method
Boil the potatoes and green peas. Peel the boiled potatoes and mash them up coarsely. If you prefer not having sizeable bite sized pieces of potatoes, then mash them up well.
Heat 2 tsp oil in a heavy pan. When the oil is hot, add the mustard seeds and curry leaves. When the seeds begin to sputter, add in the chopped onions and green chillies. Fry until transparent. Add turmeric and continue frying, adding another tsp of oil if needed.
When the onions are tender, add the mashed potatoes, green peas and mix them all up. Add salt to taste, give it a stir and simmer for a few minutes. Take it off the heat and garnish with chopped coriander leaves.
Serve hot with puri.
Verdict
Anything that piques the kid's interest in food and gets them to polish their plates is a winning recipe.
I rest my case.
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