DUBKI WALE ALOO OF MATHURA WITH HING ER KOCHURI

This was in my to do list for long. The word Dubki Wale Aloo was alluring me like anything. Whether we are allowed to have it or not, the majority of us love to have it, in any form. Whether it is a curry or mashed or fry, we love it. I think it holds true with regards to the entire world, only the way of cooking is different. I stopped by this recipe while surfing the net, the experience was quite enriching. Many have made their own contribution to the recipe. The authenticity may not be retained always because each has   his or her own addition and subtraction to a recipe. On the contrary, we get to learn a lot. Bringing innovations in an already existing recipe is a great thing to me.

To get an authentic feel and taste, we really need to be in Mathura itself. We need to stop by a road side shop, sit on the wooden bench and enjoy Mathura ke Dubki Wale Aloo with hot pooris. While reading the recipes, I was already in Mathura in my dreams, the birth place of Lord Krishna. Myth or truth is not important here as much as the faith or belief. I don't like arguments, perhaps because of my escapist nature. I just stick to my belief / faith. 

I was only 8 years old when I visited Mathura, remotely remember the temples I visited. I might have tasted dubki wale aloo but I do not remember. After going through the recipes, I really wish to visit once again. For my love of history, I love to visit the ancient cities, read and learn about them, even listen to the myths from the locals that have come down for generations and imagine myself in that era. I prepared this Mathura ke dubki wale aloo with a little of changes. I cannot always take the strong smell of ginger powder, skipped it. I served it with Hing Kachuri / Asafoetida flavoured Lentil Stuffed Puffed Bread!

INGREDIENTS :[for the puffed bread / kochuri]

Refined Flour : 1 coffee mug

Semolina : 1/4 or a little of a coffee mug
Urad Dal / Skinless Split Black Gram Dal : 1 small cup
Salt : As required
Green Chilli : 2
Cumin Seeds : 2pinches
Turmeric Powder : 1/2tsp
Red Chilli Powder : 1/4tsp
Asafoetida : 2 pinches
Oil : As much required to deep fry the puffed bread

INGREDIENTS :[for the potato curry]

Potato : 1 or 2 big
Asafoetida : 2 pinches
Cumin Seeds : 1pinch
Fennel Seeds : 1pinch

Methi Seed : 2 pinches
Dry Red Chilli : 2[halved]
Green Chilli : 2[slitted or chopped]
Cumin Powder : 1/4tsp
Coriander Powder : 1/2tsp
Dry Mango Powder : 1/2tsp

Garam Masala Powder
Coriander Leaves : 1sprig[chopped]

Refined Flour : 1 tbsp
Oil : 1tbsp

METHOD : 

Soak the urad dal / beulir dal in enough of hot water for 2 hours.

Wash & boil the potatoes. Let cool. Chop and rub with salt n turmeric.

Heat the oil in a wok. Temper with the asafoetida, cumin seeds, fennel seeds, fenugreek seeds, chopped green chillies and the halved dry red chillies. I forgot to add the dry red chillies! 

Add the potato pieces. Fold in well. Thereafter, add the cumin+dry mango+coriander+garam masala+turmeric powders, salt as required. Stir for a minute.

Add a big cup of water. Let boil for 3-4 minutes. Mix together the refined flour and half small teacup of water! Add the chopped coriander leaves, refined flour mixed water and stir! Switch off the gas stove after 1/2 a minute.

Coming to the poori, we will take both the semolina & refined flour, salt & a little of oil in a bowl. Then we will rub well. We will add water little by little and form a soft yet firm dough. 

We will tear off small portions, smoothen between the palms! We will cover the bowl with a moist cloth and keep aside for half an hour. 

Drain the water from the soaked dal and grind into a coarse paste adding the green chillies. Heat the oil in a wok and temper with the asafoetida, cumin seeds. 

We will add the dal paste, cumin and coriander powders, the red chilli powder, salt! We will fry until it dries up. Once done, let it cool. 

Make space in the middle of each of the balls and fill in with the dal stuffing. 

Close the balls and with help of the rolling pin shape into poori.

Heat enough oil in a wok. Fry each poori well on both the sides, they should be puffy.

Enjoy the combo meal fresh & hot!