PREPARATION

1. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon salt, 2 tablespoons oil and mix it well.

2. Add 100 milliliters water and knead it into a smooth soft dough.

3. Add 1 teaspoon oil and tuck the dough well.

4. Rest the dough for 20 minutes.

5. Take a rolling board and brush it with oil.

6. Take a ball from dough and flatten it with the help of a rolling pin.

7. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.

8. Drain it on an absorbent paper and keep aside.

9. Take a skillet, add 500 milliliters water, 600 grams potatoes and cover it with lid.

10. Cook till you hear 4 whistles.

11. Open the lid and remove it from heat.

12. Drain and peel the potatoes. Keep aside.

13. Heat 2 tablespoons oil in a skillet, add 2 teaspoons cumin, 1/2 teaspoon asafoetida and stir well.

14. Then, add boiled potatoes, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon dry mango powder and mix it well.

15. Cook for 5 - 7 minutes on medium heat.

16. Add 1 teaspoon turmeric and stir well.

17. Add 1 teaspoon cumin powder and mix it well.

18. Cook for another 3 - 5 minutes on medium heat.

19. Serve hot with prepared luchi puri.