Скачать или смотреть Dubki Wale Aloo 🥔 with Bedmi Poori🥯

Ingredients:
• Boiled potatoes – 4 medium (lightly crushed by hand)
• Tomato puree – from 3–4 medium tomatoes
• Green chillies – 2 (slit)
• Ginger – 1 tsp (grated)
• Bay leaf – 1
• Oil – 2–3 tbsp
• Hing – 1 pinch
• Cumin seeds – 1 tsp
• Coriander powder – 1½ tsp
• Red chilli powder – 1 tsp
• Turmeric – ½ tsp
• Garam masala – ¼ tsp
• Amchur (dry mango powder) – ½ tsp
• Kasuri methi – 1 tsp (optional)
• Black salt – ½ tsp (adjust to taste)
• Regular salt – as needed
• Fresh coriander – 2 tbsp (chopped)
• Water – 2½ to 3 cups (for thin gravy)

Method:
1. Heat oil in a kadhai, add bay leaf, hing, and cumin seeds. Let splutter.
2. Add ginger and green chillies, sauté for a few seconds.
3. Add tomato puree, turmeric, red chilli powder, coriander powder, black salt, and regular salt. Cook until oil separates.
4. Add crushed potatoes, mix well.
5. Pour in water, stir, and simmer for 10–12 minutes on low flame.
6. Add garam masala, amchur, and kasuri methi. Cook 1 more minute.
7. Garnish with fresh coriander.

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Bedmi Puri 🍽️

For Stuffing:
• Udad dal – ½ cup (dry roasted & ground to coarse powder)
• Black salt – ½ tsp (adjust to taste)
• Regular salt – to taste
• Fennel seeds – 1 tsp (lightly crushed)
• Green chillies – 1–2 (finely chopped)
• Amchur powder – ½ tsp
• Coriander powder – 1 tsp
• Red chilli powder – ½ tsp
• Turmeric – ¼ tsp
• Garam masala – ¼ tsp
• Hing – 1 pinch
• Water – As per requirements(to bind stuffing slightly)

For Dough:
• Wheat flour – 2 cups
• Ajwain – ½ tsp
• Salt – to taste
• Oil – 2 tsp
• Water – as needed for kneading

For Frying:
• Oil – for deep frying

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Method:
1. Stuffing: Mix roasted udad dal powder with black salt, salt, fennel seeds, chopped green chillies, amchur, coriander powder, red chilli powder, turmeric, garam masala, hing, and water. Make a dough and keep aside.
2. Dough: In a bowl, mix wheat flour, ajwain, salt, and oil. Add water gradually to knead into a medium-firm dough. Rest for 15–20 minutes.
3. Shaping: Take a small portion of dough, roll slightly, place 1–2 tsp stuffing in the center, seal edges, and roll into a medium-thick puri.
4. Frying: Heat oil well, fry puris one by one until golden and puffed.
5. Serve hot with Dubki Wale Aloo.

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