• Urad Dal Puri With Imli Wale Aloo
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INGREDIENTS


Urad Dal Puri With Imli Wale Aloo

Servings - 3 - 4

INGREDIENTS

White lentils - 125 grams

Water - 500 milliliters

Green chili - 1 tablespoon

Fennel seeds - 1 tablespoon

Wheat flour - 300 grams

Semolina - 30 grams

Ginger paste - 1 teaspoon

Coriander powder - 2 teaspoons

Asafoetida - 1/4 teaspoon

Red chili - 1/2 teaspoon

Salt - 1 teaspoon

Cumin powder - 1 teaspoon

Oil - 30 milliliters

Coriander - 2 tablespoons

Water - 120 milliliters

Tamarind - 45 grams

Water - 70 milliliters

Oil - 30 milliliters

Mustard seeds - 1 teaspoon

Cumin - 1 teaspoon

Coriander seeds - 1 teaspoon

Dry red chili - 1

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

Asafoetida - 1/4 teaspoon

Turmeric - 1/4 teaspoon

Salt - 1 teaspoon

Red chili - 1/2 teaspoon

Water - 50 milliliters

Boiled potatoes - 550 grams

Water - 250 milliliters

Jaggery - 1 tablespoon

Garam masala - 1/2 teaspoon

Coriander - 2 tablespoons

Oil - for frying

PREPARATION

1. In a bowl, add 125 grams white lentils, 500 milliliters watered soak for 4 hours.

2. Transfer this into a blender, add 1 tablespoon green chili and blend it into a paste. Keep aside.

3. In a mixing bowl, add 300 grams wheat flour, 30 grams semolina, 1 teaspoon ginger paste, 2 teaspoons coriander powder, 1/4 teaspoon asafoetida, 1/2 teaspoon red chili, 1 teaspoon salt, 1 teaspoon cumin powder, 30 milliliters

oil, 2 tablespoons coriander and mix it well.

4. Add 120 milliliters water and knead it into a smooth soft dough.

5. Rest the dough for 25 minutes.

6. In a bowl, add 45 grams tamarind, 70 milliliters water and soak for about 15 - 20 minutes.

7. Transfer this into a blender and blend it into a smooth paste.

8. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 1 teaspoon coriander seeds, 1 dry red chili and stir for a minute.

9. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1/4 teaspoon asafoetida and saute for 1 -2 minutes.

10. Add 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.

11. Then, add 50 milliliters water and stir well.

12. Now, add 550 grams boiled potatoes and mix it well.

13. Cook for 3 - 5 minutes on medium heat.

14. Add the blended tamarind paste and mix it well.

15. Then, add 250 milliliters water and mix it again.

16. Bring it to a boil.

17. Add 1 tablespoon jaggery, 1/2 teaspoon garam masala and mix it well.

18. Cook for 5 - 7 minutes on medium heat.

19. Add 2 tablespoons coriander and mix it well.

20. Remove it from heat and keep aside.

21. Take a ball from dough and flatten it with the help of a rolling pin.

22. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.

23. Remove it from heat and drain it on an absorbent paper.

24. Serve hot with prepared imli vale aloo.