Daal Puri

• 16 ounces chickpeas Bush's or 2 cups boiled chickpeas
• 1 russet potato small/medium, boiled and chopped
• 10 curry leaves
• 1 teaspoon seed onion
• 1/8 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 tablespoon masala achar/achari
• 1 1/2 cups water
• 1 tablespoon chickpea flour roasted
• 1/2 teaspoon cumin seeds dry roasted
• 4 tortillas uncooked
• canola oil for frying
• 1 jalapeno

1. Combine chickpeas, potato, curry leaves, onion seed, turmeric powder, salt, achar masala and water in a sauce pan. Cook over medium/high heat to a boil. Add the roasted chickpea flour. Lower the heat to low/medium and simmer for 15 minutes. Before serving, grind roasted cumin seeds with a rolling pin and add to the curry.
2. Fry uncooked tortillas in canola oil for 30 second on each side, or until tan (but not brown). Serve with the daal.
3. Add jalapenos to achieve your desired spice level,

chickpeas, curry, onion, turmeric powder, salt, masala, water, flour, cumin seeds, tortillas, canola oil, jalapeno

Taken from www.yummly.com/recipe/Daal-Puri-1209841 (may not work)