ALOO POSTO

Ingredients 

Potatoes, 1 inch cubes 5-6 medium
Poppy seeds (khuskhus/posto) 4 tablespoons
Mustard oil 2 tablespoons
Onion seeds (kalonji) 1/2 teaspoon
Salt to taste
Sugar 1/2 teaspoon
Green chillies, slit 2
Pure ghee optional 1 teaspoon

Method:

Soak poppy seeds in one-cup warm water for fifteen to twenty minutes. Drain and grind to a smooth paste. Heat mustard oil in a pan till it just reaches smoking point. Remove, cool and heat the oil again on medium heat. Add onion seeds and stir-fry briefly. Add potato pieces and cook on medium heat for five minutes, stirring frequently. Add poppy seeds paste. Stir and add half a cup of water. Cover and cook on low heat till the potatoes are almost done. Remove the lid, add salt, sugar and slit green chillies. Continue to cook for a minute more or till potatoes are completely cooked. Stir in pure ghee and serve hot.

Puri's

Ingredients:

1/2 Kg Plain Flour/Maida
Salt pinch
1 cup Yogurt
4 tbsp Oil
Oil for frying

Directions:

Sift flour and add salt and yogurt and 4 tbsp oil. Knead into a soft dough with some water.

Wrap the dough in a damp muslin cloth and keep in a warm place for 2-3 hours.

Make 10-12 portions of the dough and roll out the puris. In a deep frying pan or wok, heat oil and fry the puris till golden.