This interesting recipe is from a large collection of recipes collected by one cook, handwritten on a large white index card. Recipe is typed below along with a scanned copy, click to view larger if you like.

Purie and Potato

1 large tomato
3 large potatoes
1/4 tsp. cummin
1/4 tsp. mustard
1/2 tsp. tumeric
1/4 tsp. red pepper
1 tsp. salt
2 Tbsp. fat
Onion, diced

Boil potatoes and dice. Saute the onion in the fat until tender. Add the potatoes & spices and saute until the flavors are well blended.

Meanwhile, make the purie

Purie:

2 c. flour (wheat)
1 c. water
1 tsp salt

Mix water, flour and salt to make a dough. Knead the mixture until it is smooth and satiny. Break dough into 16 tiny pieces. Roll each piece into a ball and then, using a rolling pin, roll the ball very thin (it will resemble a pancake). Deep fry. Drain on paper toweling.

Place about a tablespoon of potato mixture in the center of each cake and fold over. Serve warm.

This recipe was made for us by Mrs. Marcelline Doss, who is from India.