Bhandare wali alloo sabji n puri

Ingredients

• 2 large Tomatoes (ripe, red Indian tomatoes, cut into large chunks)
• 4 medium Potatoes (peeled and hand‑crushed into coarse pieces)
• 2 tablespoons Mustard Oil (strong, cold‑pressed Indian mustard oil)
• 1 teaspoon Fennel Seeds (coarse, lightly toasted and coarsely ground)
• 0.5 teaspoon Black Peppercorns (coarsely ground)
• 1 teaspoon Coriander Seeds (coarsely ground)
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Fenugreek Seeds
• 0.25 teaspoon Nigella Seeds (Kalonji)
• 2 Dried Red Chilies (whole, broken)
• 2 Bay Leaves (dry)
• 0.25 teaspoon Asafoetida (Hing) (pinch, optional but recommended)
• 1 tablespoon Ginger (finely grated)
• 2 Green Chilies (finely chopped)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Cumin Powder
• 1 teaspoon Kashmiri Red Chili Powder (mild, bright red)
• 1 teaspoon Salt (adjust to taste)
• 3 cups Water (room temperature)
• 1 small Cinnamon Stick (break into pieces)
• 3 Green Cardamom Pods (slightly crushed)
• 1 Black Cardamom Pod (crushed)
• 3 Cloves
• 1 small piece Nutmeg (grated)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 teaspoon Garam Masala
• 1 teaspoon Amchur Powder (Dry Mango)
• 2 tablespoons Fresh Cilantro (finely chopped)
• 2 cups Whole Wheat Flour (for puri dough)
• 1 teaspoon Ajwain (Carom Seeds)
• 2 cups Oil for Frying (neutral oil like vegetable or sunflower)
• 0.5 teaspoon Salt (for dough)
• 1 tablespoon Oil (for dough) (mix into flour before kneading)

Instructions

1. Prepare Fresh Ingredients

   Wash the tomatoes and potatoes. Cut the tomatoes into large chunks and set aside. Peel the potatoes and crush them by hand into coarse pieces; do not dice them.

   Time: PT5M

2. Make Ground Spice Mix

   In a mortar or blender combine fennel seeds, black peppercorns, and coriander seeds. Coarsely grind; set aside.

   Time: PT5M

3. Heat Mustard Oil and Temper Whole Spices

   Add 2 tbsp mustard oil to the kadhai and heat over medium heat until it starts to smoke lightly. Add cumin seeds, mustard seeds, fenugreek seeds, kalonji, dried red chilies, and bay leaves. Let them sizzle until fragrant.

   Time: PT2M

   Temperature: Medium

4. Add Ground Spice Mix

   Stir in the coarsely ground fennel‑pepper‑coriander mixture and sauté for another 30 seconds.

   Time: PT30S

   Temperature: Medium

5. Cook Tomatoes

   Add the chopped tomatoes to the pan, sprinkle a pinch of asafoetida, and stir. Cook, stirring occasionally, until the tomatoes soften and break down (about 5 minutes).

   Time: PT5M

   Temperature: Medium

6. Add Ginger‑Chili Paste

   Mix in the grated ginger and chopped green chilies (1 tbsp total). Stir quickly to avoid sticking.

   Time: PT1M

   Temperature: Medium

7. Spice the Base

   Add turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, and salt. Stir well and let the spices cook for 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Add Potatoes and Water

   Add the hand‑crushed potatoes to the pan, mix gently, then pour in 3 cups of water. Stir, cover, and simmer for 7‑8 minutes until potatoes are tender and the gravy is slightly thick.

   Time: PT8M

   Temperature: Medium

9. Prepare Secret Whole‑Spice Blend

   In a small pan, lightly toast a small cinnamon stick, 3 green cardamom pods, 1 black cardamom pod, 3 cloves, and a tiny piece of nutmeg. Add 1 tsp crushed kasuri methi and grind to a fine powder.

   Time: PT3M

   Temperature: Low

10. Finish the Curry

    Stir the secret spice blend into the curry along with garam masala, amchur powder, chopped cilantro, and a few extra slivers of ginger and green chili for garnish. Turn off the flame.

    Time: PT2M

11. Make Puri Dough

    In a mixing bowl combine 2 cups whole wheat flour, 0.5 tsp salt, 1 tsp ajwain, 1 tsp kalonji, 1 tbsp oil, and enough water to form a firm, smooth dough. Knead for 5 minutes, cover with a damp cloth and let rest for 10 minutes.

    Time: PT15M

12. Fry Puris

    Divide dough into small balls, roll each into a 3‑inch circle, and deep‑fry in hot oil (350°F) until puffed and golden brown. Drain on paper towels.

    Time: PT10M

    Temperature: 350°F

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g