You are here: Home> Course > Main Course Recipes > Sabzis, Curries > Semi-Dry Sabzis > Dahiwale Aloo ki Subzi Aur Urad Dal Puri
Dahiwale Aloo ki Subzi Aur Urad Dal Puri
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
30 Mins
Cooking Time
30 Mins
Total Time
60 Mins
Makes
4 servings
Ingredients
For The Dahiwale Aloo
2 1/2 cups peeled baby potatoes
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
25 mm (1") piece cinnamon (dalchini)
3 to 4 curry leaves (kadi patta)
1 green chilli ,
2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 cup curd (dahi) , beaten
2 tbsp ghee
salt to taste
For The Garnish
2 to 3 tbsp coriander (dhania)
For The Urad Dal Puris
1/2 cup urad dal (split black lentils)
1 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
Main Ingredients
oil for deep-frying
Method
- Heat the ghee in a pan and add the cumin seeds, mustard seeds, nigella 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.
- Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
- Add ½ cup of water and bring to a boil.
- Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
- Garnish with the coriander.
- Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.
- Purée the dal in a mixer using ¼ cup of water to make a fine paste.
- Combine with the nigella seeds, asafoetida, wheat flour and salt and knead into a soft dough.
- Add the oil and knead again.
- Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.
- Divide the dough into 12 equal portions and roll out each portion into a circle of 75 mm. (3") diameter.
- Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper.
- Serve hot with dahiwale aloo ki subzi.
Dahiwale Aloo ki Subzi Aur Urad Dal Puri recipe with step by step photos
madlika
March 13, 2025, midnight
Though i wouldnt call it chat, its a satisfying weekend brunch...and quite common in marwari households...my children love it
Pempemp
March 13, 2025, midnight
Nigella seeds and fennel seeds in the vaghar impart a unique flavour to the dahiwale aloo. The urad dal puris are a bit heavy for the stomach but taste just awesome.The addition of hing enhances the flavour and helps in digestion.
Foodie #645147
March 13, 2025, midnight
Amzing
-9994.webp)
