Method:
Cut the capsicum into small pieces.
Remove the skin of the tomatoes and grind well. Add salt, ginger garlic paste, turmeric powder, chilly powder, garam masala and mix it well with the tomato purée.
Mix this purée with maida or wheat and knead to make dough. Add water if required. Set it aside for half an hour.
Heat the kadai and pour oil. Sauté capsicum, green chilly and hing in it for few minutes. Close the kadai with a cover and let it cook for sometime.
Remove the skin of the boiled potato and mash it up. Add salt, coriander leaves, cashew powder and mix well.
To this potato mix add the cooked capsicum mix and blend well. Let it cool.
Now make small puris from the dough. Place a spoon of the potato- capsicum mix in the middle of each Puri. Join the ends of the puri to make a semi circle and press the ends with a fork. Deep fry the puris one by one.
The stuffed puris are ready to be served hot with green chutney/coconut chutney, ketchup and/ or curd.
Capsicum can be substituted with brinjals or cauliflower.
