Prep: Puree tomatoes in a blender or food processor. Chop the potatoes to bite size pieces.

Heat a pan or wok up over medium-high heat and add oil.

Once oil is hot, add cumin.

Once the cumin starts splattering, add the tomatoes, salt, haldi, and red chili powder. Mix well.

Cook the tomatoes until the moisture is gone.

Add water and then the potatoes. Mix well.

Simmer for 2-3 minutes until water boils.

Turn off the heat.

Add garam masala and mix.

Garnish with chopped cilantro.

Mix flour, carom seeds, and oil to combine.

Add water slowly and keep mixing to incorporate. Knead to form a tight, coherent dough.

Add oil to a wok or kadai to be at least 3 inches deep. Heat the wok on high heat.

Take a small piece of the dough and roll into a ball (about 1 inch diameter).

Grease a countertop with oil to ensure dough doesn't stick.

Evenly flatten out the dough ball with a rolling pin to about 4-5 inches in diameter.

Drop flattened dough into the frying oil.

Once the bottom of the dough is golden brown, flip the dough.

Once both sides are cooked, remove and place on a paper towel to remove residual oil.

Repeat with remaining puris.