Maragi Bhatura in Gujrati

A delicious red kidney bean curry that is eaten with a very large fried bread
Ing:
Puri
11/2 cups white flour
3 to 4 tbsp oil
pinch of salt
enough water to bind a pliable dough
For the curry
2 tbsp olive oil
1 small onion chopped
salt to taste
1 tsp pepper
1 tbsp tomato sauce
2 tbsp tomato paste
4 to 5 curry leaves
1 tsp cumin
1/2 tsp gharam masala
1/2 tsp turmeric powder
1/2 tsp cumin and coriander powder
2 small potatoes cubed
Method:
In a skillet add the olive oil, once hot add the onions till they are transparent than start adding curry leaves, and cumin and let that fry well with the onions. You will really smell the spices at this time, add the potatoes at this time and mix throughly, once the potatoes are almost done add the other spices and mix well. Add salt and pepper, if you want to make it really spicy go ahead and add green chutney or any other hot peppers, add the tomato paste and let it cook well until the color changes to a dark color, than add the tomato sauce and mix well, add just a bit of water to make a nice thick gravy. Add the red kidney beans and stir well, at this time do a taste test to make sure everything tastes according to your pallet, cover and leave it on low heat so the potatoes get cooked completely.
For the puri
Mix the flour and oil well till it resembles a crumbly mixture add the pinch of salt and start adding water slowly until you have a nice pliable dough. Let the dough rest 20 min than make 2 sections of the dough and roll out one big very large puri. Fry it in oil at 350 degrees making sure you are careful as the oil might splatter. Cook on both ends of the puri and drain it on a paper towel and enjoy it with the curry!
Enjoy!