MithoPuri Tarkari
Puri Tarkari pairs golden, puffed-up fried bread with a warm potato curry — one of the most common breakfast plates across Nepal, from roadside stalls to home kitchens.
Ingredients
- 1 1/2 cups Whole-wheat flour, for puri
- 3 medium Potato, boiled and cubed
- 2 medium Tomato, chopped
- 1 medium Onion, chopped
- 1 tbsp Garlic, minced
- 1 tsp Ginger, minced
- 1/2 tsp Turmeric
- 1 tsp Cumin seeds
- 500 ml Vegetable oil, for deep frying and curry
- to taste Salt
Steps
- Serves 2-3. Knead the flour with a spoon of oil, salt and water into a firm dough; rest 15 minutes.
- For the curry, fry cumin seeds in oil, add onion and cook until soft, then garlic, ginger and turmeric.
- Add tomato and cook down to a thick base, then stir in the cubed potato with a splash of water and simmer until the potato takes up the color, about 10 minutes.
- Roll the dough into small discs.
- Deep-fry each disc in hot oil, spooning oil over the top so it puffs fully, 30-45 seconds per side.
- Serve the puri hot and puffed straight from the oil, with the potato curry alongside.
Nutrition
| Per serving (1 plate · puri with potato curry) | Per 100 g |
|---|---|
| 575 kcal | 183 kcal |
| Protein: 8.8 g | 2.8 g |
| Carbs: 62.8 g | 20 g |
| Fat: 33.3 g | 10.6 g |
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