PREPARATION

(For Khatte Meethe Aloo)

1. Heat 25 milliliters oil in a heavy skillet, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/4 teaspoon fenugreek seeds, 2 dry red chili and stir well.

2. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir again.

3. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.

4. Now, add 200 grams tomato and saute until it turns soft and pulpy.

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

6. Add 1/4 teaspoon turmeric and stir well.

7. Add 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder and mix it well.

8. Then, add 100 milliliters water and mix it well.

9. Now, add 830 grams boiled potatoes and mix it well.

10. Add 400 milliliters water and mix it again.

11. Cover it with lid and cook for about 8 - 10 minutes on medium heat.

12. Open the lid and give it a nice stir.

13. Add 1/2 teaspoon garam masala, 50 grams tamarind pulp and mix it well.

14. Add 1 tablespoon jaggery and mix it again.

15. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.

16. Open the lid, add 2 tablespoons coriander and mix it well.

17. Cook for 2 - 3 minutes on medium heat.

18. Remove it from heat and keep aside.

(For Ragi Puri)

1. In a mixing bowl, add 150 grams finger millet flour, 150 grams wheat flour, 1 teaspoon salt, 30 milliliters oil and mix it well.

2. Add 180 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 20 minutes.

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

5. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.

6. Drain it on an absorbent paper.

7. Serve hot with prepared khatte meethe aloo.