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Dahiwale Aloo Ki Subzi Aur Urad Dal Puri In Just 30 Minutes
 By : Arti Agarwal ( Posted on :21 Nov, 2005 )Total Views : 5969 | Previous | Next
Dahiwale Aloo ki Subzi aur Urad Dal Puri
This is a streetside snack from Central India. "Puri Bhaji" was everyone’s favourite dish for breakfast, especially in the olden days, when everyone lived in joint families and puris were considered the quickest to make. This recipe of puris uses an urad dal paste that gives bulk to the puris and also makes them crisper. Onion seeds add a hint of flavour to these puris. The aloo ki subji is a simple and delightful dish.
Cooking Time : 30 mins.
Preparation Time : 30 mins.
Serves 4.

For the dahiwale aloo
2 1/2 cups peeled baby potatoes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
2 bay leaves
3 cloves
2 sticks cinnamon
3 to 4 curry leaves
1 green chilli, slit
2 teaspoons chilli powder
1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds, beaten
2 tablespoons ghee
salt to taste
For the garnish
2 to 3 tablespoons coriander
For the urad dal puris
1/2 cup urad dal (split black lentils)
1 teaspoon onion seeds (kalonji)
1/4 teaspoon asafoetida (hing)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon oil
salt to taste
Ingredients
oil for deep frying
For the dahiwale aloo
1. Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2. Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3. Add ½ cup of water and bring to a boil.
4. Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
5. Garnish with the coriander.
For the urad dal puris
1. Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.
2. Purée the dal in a mixer using ¼ cup of water to make a fine paste.
3. Combine with the onion seeds, asafoetida, wheat flour and salt and knead into a soft dough.
4. Add the oil and knead again.
5. Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.
6. Divide the dough into 12 equal portions and roll out each portion into a circle of
75 mm. (3") diameter.
7. Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper.
8. Serve hot with dahiwale aloo ki subzi.

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