Potato jackfruit (aloo kathal) curry with poori

Ingredients

• Green raw Jack fruit 3 cups cut in about 2 inch pieces
• Potato 4 medium chopped in big chunks
• Onion 1 1/2 large finely chopped
• Mustard Oil 3 tablepsoons (you can any other oil, but this gives that authentic taste)
• Cumin seeds 1 teaspoon
• Hing 2 pinches
• Bay leaf 1
• Garlic paste 3/4 teaspoons
• Red chilli powder 1 1/2 teaspoonor to taste
• Garam masala 1 1/2 teaspoon
• Water 3 - 4 cups
• Salt to taste
• Turmeric 1/2 teaspoon

For the Pooris:

• Whole wheat flour or Atta 2 cups
• Carom seeds 1/2 teaspoon
• Sugar 1/4 teaspoon
• Salt 1 teaspoon
• Oil 1 teaspoon + for deep frying

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Preparation

• Heat 1 tablespoon of oil in a non stick pan and add 1/2 tsp cumin add the potatoes and little salt and fry it on medium heat till the potatoes get all the way cooked and light golden brown in color. Drain on a paper towel.
• Add the remaining oil in the pan, with hing, cumin and bay leaf, let the cumin splutter. Add in the onion, turmeric and salt and cook for 2-3 minutes.
• Add in the Garlic and chilli powder, stir .Add 1/2 cup of water, mix and cover and let it cook till water evaporates , stirring in between.
• Add the jack fruit and cook till it gets all the way cooked and golden in color, stirring in between. If the jack fruits appears to be hard despite cooking for a long time, pressure cook them for 1-2 whistles with some water.
• Add the potatoes and water to desired consistency and bring the mixture to a boil. Add the garam masala, mix and cover, let it cook for 5-7 minutes, stirring in between, or till oil starts to float on top.
• Serve hot with poori, roti, paratha or rice.
• For the Pooris:
  Mix the flour ,salt,sugar,carom seeds and oil together in a medium bowl, add little water at a time and knead to form a firm and smooth dough. Cover and let it rest for 10-15 minutes. Heat oil in a frying pan for deep frying on medium heat. Make small balls of the dough about 16-18. Take one ball and roll into a smooth round ball . Apply some oil on rolling pin and With a rolling pin roll out the ball into a even round disc, smaller than chapati. Once the oil is hot, gently drop in the poori, it will settle at the bottom for a few seconds, then come up and float. Turn sides and fry till puffed up and golden in color. Repeat with all the pooris.