Jeera Puri With Smoky Aloo

PREPARATION

1. Take a pan, add 1 tablespoon cumin seeds and dry roast for 3 - 5 minutes on medium heat or until it turns dark brown in color.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder. Keep aside.
4. In a mixing bowl, add 250 grams all purpose flour, 1/2 teaspoon salt, blended cumin powder, 1 tablespoon ghee and mix it well.
5. Add 100 milliliters water and knead it into a smooth soft dough.
6. Rest the dough for 10 - 15 minutes.
7. Take a ball from dough and flatten it with the help of a rolling pin.
8. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
9. Drain it on an absorbent paper and keep aside.
10. In a mixing bowl, add 150 grams curd, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon chaat masala and mix it well.
11. Add 480 grams boiled baby potatoes and mix it well.
12. In a aluminium foil bowl, place a charcoal inside it.
13. Place it in the bowl and add 1 tablespoon ghee.
14. Cover it with lid.
15. Marinate for 30 minutes.
16. Heat 20 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 bay leaf, 1/8 teaspoon asafoetida, 1 teaspoon ginger garlic paste and stir for 1 - 2 minutes.
17. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
18. Add 1 teaspoon green chili and stir well.
19. Now, add 220 grams tomato puree and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon kitchen king masala, 1/2 teaspoon garam masala and mix it well.
22. Now, add the marinate potatoes and mix it well.
23. Cover it with lid and cook for about 20 - 30 minutes on medium heat.
24. Open the lid and give it a nice stir.
25. Add 2 tablespoons coriander and mix it well.
26. Cook for another 3 - 5 minutes on medium heat.
27. Remove it from heat.
28. Serve hot with jeera puri.