Puffy Poori/Puri N Purple Potato Sides

My only request before you are put-off by the purple potato -- Give it a try. I don't know if purple potatoes are available everywhere but they come in little netted packages in the gourmet-foods section of the supermarket. What prompted me to try this potatoes? Curiosity, why else? Now I am hooked. These mildly sweet bodied potatoes look gorgeous and taste awesome(even better than red or golden potatoes) when made into curry that goes so well with Poori/Puri and Yogurt Rice.

Ingredients:
For the Potato Sides:

• Purple Potatoes - 6-8, small ones, cut, boiled,peeled and roughly smashed
  
• Red Onion - 1, large, vertically slit
• Gralic - 3 cloves, minced
  
• Mustard & Urad dhal - for seasoning
• Green Chillies - 4-5, vertically slit (A tsp of cracked Pepper may be used instead)
• Curry leaves - Leaves of 2 stalks, cut chiffonade-style  (optional)
• Salt - for taste
• Olive Oil - 2 tbsp
  
• Cilantro - for garnish

For the Puffy Poori/Puri:

• Wheat Flour - 1/2 cup
• Kachori Mix - 1 tbsp (optional)
• Salt - a pinch
• Warm water, for kneading
• Canola oil, for deep frying
  

Procedure:
For the Potato Fry:

• In a pan, heat oil, add the mustard and urad dhal. Once the mustard starts sputtering, add the garlic, onions and fry until the onions are browned.
• Add the green chillies/cracked pepper and smashed potatoes.
• Sprinkle salt and a little water. Gently stir and cook for 5 minutes.
• Transfer to a serving bowl and garnish with curry leaves and cilantro.

For the Poori(Mini):

• Mix all the ingredients except for the oil with the warm water and make a thick dough.
• Divide the dough into small portions, about the size of a chickpea.
• Roll it into small circles and do not dredge it in flour(The puri will absorb more oil this way. Dip in oil and roll).
  
• In a deep pan, heat the canola oil.
• Deep fry the rolled-out dough until they puff up and slightly browned.
• Drain on paper towels and serve with potato sides.

Enjoy!