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Mathura Wale Dubki Aloo with Bedmi Puri is a wonderful breakfast combination popular in north India. Chef Pankaj Bhadouria shares the recipe for this traditional favourite.
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Ingredients
For Bedmi Puri
1 cup soaked split white lentils
¼ tsp asafoetida
rock salt to taste
1 tbsp fennel seeds powder
1 cup wheat flour
1 cup all-purpose flour
2 tbsp oil
oil for deep frying
For Dubki Aloo
1 black cardamom
2-3 green cardamoms
4 cloves
7-8 black peppercorn
1/2 inch cinnamon stick
2 tbsp oil
1/4 tsp asafoetida
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
3 dried red chillies
1 tsp turmeric powder
1 tbsp ginger paste
1 tbsp green chilli paste
3 boiled potatoes
water as required
freshly chopped coriander
PREPARATION
- In a blender, add 1 cup soaked split white lentils, and blend coarsely.
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- Transfer the mixture to a bowl and add ¼ tsp asafoetida, salt, 1 tbsp fennel seeds powder, 1 cup wheat flour, 1 cup all-purpose flour, 2 tbsp oil and mix well.
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- Add water to make the puri dough. Divide the dough into dough balls. Roll out the puris .
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- Deep fry the puris in hot oil until done.
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- In a blender, grind 1 black cardamom, 2-3 green cardamoms, 4 cloves, 7-8 black peppercorn, 1/2 inch cinnamon stick into a powder. Sieve the powdered masala.
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- Heat oil in a pan and add 1/2 tsp cumin seeds, 1/2tsp fenugreek seeds, 3 dried red chillies, 1 tsp turmeric powder, 1 tbsp ginger paste, 1 tbsp green chilli paste and saute.
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- Add water, prepared powder masala and mix.
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- Add 3 boiled mashed potatoes and water as required. Cook on low flame for 12-15 mins.
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- Garnish with coriander & serve the dubki aloo with hot bedmi puris.
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