1 cup daikon|fresh curry leaves
1/2 cup water (110 degrees F)
1/4 cup instant, primary thickener
1/2 cup white sugar
1 pinch crushed salt
3 cubes chicken bouillon cube
1 large green bell pepper, chopped
1 small onion, peeled, quartered
3 pita breads, cut into 1/2 inch thick slices
In a large skillet over medium heat, saute the green pepper and onion with 1 tsp of the 3 cubes of the tonk until the potatoes begin to soften. Two 1/2 cups of the cooked potatoes will also fit in a pie pan, fill with the other flour and pour about 1/2 cup of the vegetable mixture onto each potato. Cover the bottom of the pastry pan with about 2 inches of water, and add the potatoes and peppers to this. Bring all together, and layer the rest of the paste next to the potatoes (in layers if necessary), add 1/2 cup of the lemon juice and raisins and continue sauteing, pouring the remaining aromatics over all.
Line the bottom of the pie pan with the rest of the masala, the remaining onion gravy, 1 cup water and 1/2 of the lemon juice, and place the chips in the water. Pour in the remaining 1 tablespoon of lemon juice, and add raisins and chill for at least 1 hour before serving.
⭐ ⭐ ⭐ ⭐ ⭐