Tamato (Tomato)-75 grm
Haladi Gunda (Turmeric powder) -1 tsp
Lanka Gunda (Chilies Powder ) -1 tsp
Teja Patra( Bay Leaf) – 2 pcs
Aleicha (Small Cardamom)- 2pcs
Lavanga (Clove) -2 pcs
Dalchini (Long Cinnamon)- 1 inch
Luna(salt)- as per taste
Aata (Wheat Flour) – 500gms
Refined oil -as per requirement
Rasuna(Garlic) -15 cloves
PREPARATION : STEP WISE
Sift together the flour, salt and oil (2 tps) and add just enough water to form smooth dough.
Make small balls from the above dough, flatten each ball into a round shape.
Heat oil in a frying pan, and fry these flatten balls till it turns golden brown from each side.
Make fine paste from onion, garlic and ginger. Then cut tomatoes into small slices.
Cut the unpeeled potatoes into slices, boil these until these tenderly boiled. Then drain out the water, peel off the potatoes and cut into cubes.
Make a powder of the cinnamon, cardamom, clove and black pepper.
Heat oil in that pan, add the masala paste ( from step – 4 ), and then add turmeric powder, chill powder to it
Stir the above mixture and fry this paste over medium flame until it begins turning light brown
Add the tomatoes ( from step- 4 ), boiled potato and continue to fry till the paste is well cooked.
Then add water (3/4 cup ) to it , add salt to it as per taste and stir it properly. Boil it for 10-20minutes until the gravy thickness to the desired consistency.