Ingredients For Dubki wale aalu:

  • Boiled Potatoes – 0.5 kg
  • Mustard oil – 2 tbsp
  • Heeng – 1/4 tsp
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Methi seeds – 1/2 tsp
  • Dry red chillies – 2 to 4
  • Green chillies halved – 2
  • Ginger – 1 inch piece
  • Turmeric powder – 1 tsp
  • Deghi mirch/ kashmiri re chilli powder – 1tsp
  • Salt – to taste
  • Garam masala – 1tsp
  • Amchoor – 1 tsp
  • Coriander leaves – to garnish

Ingredients for bedmi poori:

  • Dhuli urad – 1/2 cup
  • Wheat flour – 2 cups
  • Green chillies – 2
  • Ginger – 1 inch piece
  • Salt – to taste
  • Fennel seeds powder – 2 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 2 tsp
  • Garam masala – 1 tsp
  • Red chilli powder – 1/2 tsp
  • Ajwain – 2 tsp
  • Kasuri methi – 2 tsp
  • Sooji – 2 tbsp
  • Mustard oil – 2 tbsp to add in dough + to fry

Method for dubki wale aalu :

  • Soak methi seeds in hot water for 30 minutes and then grind coarsely alongwith ginger.
  • Crush the boiled potatoes to small pieces using your fingers and keep aside.
  • Heat oil in a kadhai. Add heeng, jeera, saunf, dry red chillies and methi-ginger paste and let it saute for few minutes.
  • Add crushed potatoes and green chillies. Add Turmeric powder, red chilli powder and salt. Mix well and let it cook for few minutes on low flame.
  • Now add 3 cups of water, mix well and let the gravy simmer on low flame for 20 – 25 mins.
  • Finally add garam masala and amchoor powder.
  • Garnish with coriander and serve hot with bedmi poori.

Method for Bedmi poori :

  • Wash and then soak urad dal in warm water for 1 hour.
  • Coarsely grind the soaked dal and keep it aside.
  • Make ginger green chilli paste.
  • To make the dough, take flour, add ground dal, oil, salt, cumin powder, fennel seeds powder, red chilli powder, ajwain, sooji, garam masala, coriander powder, kasuri methi and ginger green chilli paste and knead a tight dough using a little water at a time.
  • Let the dough rest for 30 minutes.
  • Then roll pooris out of it and deep fry them.
  • The bedmi poori is rolled a bit thicker than our normal poori.
  • Enjoy these with Mathura’s hot dubki wale aalu.

‘Cooking for our loved ones with love!’