This recipe is a little bit different from another alu'r torkari or curry becasuse in this dish the potato skin is not peeled off .The simplest and easiest Bengali curry or torkari as we call it is alu'r torkari. In Kolkata this is a very popular dish for breakfast and most of the Bihari and the non Bangali kochuri/puri shops serves this alur torkari or curry where the potato skin is not peeled off and served with the either kochuri/puri, luchi, hinger kochuri,but the taste is always little bit different becasuse every shops makes it a little differently,but ingredients or the basics are the same.In Kolkata it served in shaal pata'r thonga (it made from dried shaal leaves).

Ingredients

Alu 300gm with skin
Kabli chana 100gm boiled
Oil 2 tbsp
Cumin powder 1tsp
Red chilli powder 1tsp
Turmeric powder 1tsp
Hing ½ tsp
Salt as per requirement
Sugar 1tsp
Bhaja masala 1tsp

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