>> Tuesday, April 15, 2014
Aloo ki Jhol
Potatoes - 2 big
Oil - 2 tsp
Cumin Seeds - 1 tsp
Methi Seeds - 1/2 tsp
Ginger Garlic paste - 1 tsp
Turmeric powder a pinch
Dried Red Chilie -1
Tomatoes - 2 medium
Red Chili powder - 1 tsp
Coriander powder -1 tsp
Garam Masala - 1/2 tsp
How to make Aloo ki Jhol
MW Potatoes for 8 mins. Soak and peel the skin, mash it roughly.
Heat a non stick pan with oil, add cumin seeds, methi seeds, ginger and garlic paste, dried red chilli and turmeric powder.
Give the mixture a good stir then add 2 finely chopped tomatoes. Simmer and then the spice powders. Cook for about 10 minutes for tomatoes to soften.
Now add the potatoes, about 2 cups of water along with half a cup of chopped coriander. Bring to the boil and cook for about 5 minutes.
Simmer for the subzi to thicken a bit.
Serve with Pooris.
Bhidai / Atta-Dal Kachori
Wheat Flour - 2 cups
Split yellow Moong Dal, soaked overnight - 1/2 cup
Urad Dal, soaked overnight - 1 cup
Oil - 2 tsp
Fennel powder - 1 tsp
Hing - 2 pinches
Salt to taste
Oil for deep frying
How to make the Kachori
Wash and soak the dals overnight or for atleast 3 -4 hrs.
Grind the dals to a fine paste using as little water as you can.
Heat a non stick pan, with oil, hing and fennel powder. Cook till the dal comes out cooked. Make a small ball, keep it aside.
Knead the wheat flour to a stiff dough. Pinch out enough size ball, flatten in the center, place the stuffing and close on all sides.
Dust and roll out as pooris.
Heat a kadai with oil, gently slide in and cook on both sides of the pooris.
Serve with Aloo ki Jhol and Dhaniya Chutney
The recipe mentions that after grinding, the dal has to be kneaded with the flour to a stiff dough and then rolled out as pooris.
I wasn't really sure how it will turn out, so I sautéed the dal and stuffed it. My pooris turned out well without any problem. Maybe someday I might try that method as well.
The chutney and the aloo subzi tasted awesome.