It is easy to make, healthy and tasty. The Potatto gravy goes well with pooris/chapatis/rotis.

Chapati:
Chapati/Wheat flour - 1 cup
Water - as required
Salt - as required

Instructions:
Mix chapati flour, salt. Add water little at a time and make chapati dough to a firm but not stiff dough. Knead the dough for at least 10mins (the more it is kneaded, the lighter the chapati will be). Cover the dough with clear plastic wrap and set aside for 1 hour.
Shape dough into round balls about the size of a large lemon. Roll out each one on a lightly floured board to a circular shape as thin as a French crepe.
Heat a griddle or frying pan until very hot. Put chapati on griddle and leave it for about 1 minute or until it is done. Turn and cook other side a further minute, pressing lightly around the edges of the chapati.
Serve these chapatis hot along with a favourite side dish.

PotattoGravy Curry:
Potatoes - 3 no.
Onion - 1 no.(finely chopped)
Popu mix (cumin seeds, urad dal, mustard seeds, chana dal) - 1 table spoon
Oil - 3 tsp
Turmeric - 1/4th tsp
Curry leaves - 1 stem (optional)
Salt - as required
Green chillies - 3 (or as required, finely chopped)
Besan flour - 2 tsp
Water - 1/2 cup
Coriander leaves - for garnishing

Instructions:
Boil the potatoes with water in a pressure cooker until they become tender (about 15mins or one whistle). Cut them into 1/2" cubes and set aside.
Heat oil in a pan. Add popu mix, curry leaves and fry for 2mins.
Add green chillies and onion and fry until onions turn brown.
Add turmeric. Add the boiled potato pieces and fry for 2mins.
Mix the besan flour in water and add to the pan. Add salt as required. Close the pan lid and cook for another 5mins.