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.