1 medium onion, diced
6 yukon gold potatoes, cut in 1/2 inch cubes
3 carrots, sliced into rounds
3/4 cup peas
3 tablespoons hot madras curry powder
2 tablespoons turmeric
2 1/2 tablespoons chili powder
pinch garam masala
2 cups water
salt, to taste
2 cups whole wheat flour
1 cup water
1 1/2 cups canola oil, for frying
1. Place onion in large pan, preferably one that has a lid, but a large plate on top works just fine. Saute onion on high in oil until the color turns translucent. Add potatoes. Make sure you cook potatoes for at least 10 minutes before adding other vegetables, otherwise they will end up raw in the center.
2. Add carrots, cook for another 2 minutes or so. Add peas, and spices. Mix everything up so the spices are sort of covering all the vegetables evenly. Add water and salt; cover pan and turn heat to low.
3. Let the subji cook covered for about 45 minutes. Check it every once in a while, and add more water if necessary. When all the vegetables are tender, take off lid and cook until all liquid is gone. You want a thick consistency that you can pick up easily with the puri, not something runny you have to eat with a spoon.
4. For puris, mix flour and water together. You want dough that isnt sticky, and that you can knead.Add more water or flour if necessary.Let dough rest for 30 minutes. After resting, pull off a little larger than golf ball sized amounts of dough and roll out into thin circles, about 1/8 of an inch. You should end up with about 4 or 5 puris depending on your ball size,
5. Heat up oil in small pan, you should have about 3/4 in of oil to fry. Take your first puri and place it in the oil, when oil is right temperature. Its best to hold them down with a spatula under the oil, but once they start to puff up let them go. You should end up with a big puffy ball. Flip the puri over and cook on other side for about 30 seconds longer. Take puri out and place it on a plate covered with paper towels. Repeat with remaining puris.
If your puris dont puff up, dont worry about it, sometimes mine do and sometimes they dont, they still taste great!
Traditionally you would put the subji on your plate and scoop it up with the puri, no forks!
Source of recipe: I played around with a recipe a friend of mine made, added and took away things.