Poori et Aloo Sabzi (Pains Soufflés aux Pommes de Terre)

Mix the flour, semolina, salt and oil, then add the water a little at a time to make a firm, smooth dough — stiffer than roti dough, so the pooris don't absorb oil. Rest for 15 minutes.

• 250g chapati flour
• 1 tbsp semolina
• 1 tbsp oil
• ¼ tsp salt
• 120ml water

✅ C'est prêt quand : dough is firm, smooth and no longer sticky

Heat the oil over medium heat and add the cumin seeds; after about 30 seconds, once they sizzle, add the ginger and tomatoes. Cook over medium-high heat for 4 minutes, stirring, until the tomatoes break down into a soft pulp. Stir in the turmeric, chili powder and ground coriander, then add the potatoes, salt and 400ml of water, squashing a few potatoes with your spoon. Simmer over medium heat for 10 minutes until the sauce thickens, then stir in the amchur.

• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp ginger
• 2 tomatoes
• ½ tsp turmeric
• 1 tsp chili powder
• 1 tsp ground coriander
• 500g potatoes
• ½ tsp salt
• 400ml water
• 1 tsp amchur

✅ C'est prêt quand : sauce coats the back of a spoon and potatoes are soft