After some back and forthing about the recipe details, where she mentioned that Dal-puri is eaten with pickle/ chutney/ yogurt , but the real thing is making 'Ali ki rasdar subzi' with it, so ofcourse I had to haunt her for that!!! Now heroine is smart! so in her reply, detailing the Alu ki subzi, she also sent me the recipe for a sweet, as a bonus!!
I also asked her if there was a special ocassion that this was made or a specific season? It seems that Dal-puri is usually prepared during Holi, but there are of course no set rules!
Now, I am a puri fan... but I don't usually indulge.. afterall, one has to 'weigh' the pros and cons before biting into these deep-fried goodies! But this is the festive season! time to shamelessly indulge ( after all those chaklis, karanji, laddu, shankarpalis, puris can squeeze in!!!)
After all a foodie can but say... eat and be merry, for tomorrow me may diet!!!
This puri is a superb variation from the regular puri and is a delightful change. It pairs well with the Alu ki rasdar subzi and will pair well with pickles/ chutney or can be eaten as it is!! Great for lunch boxes and picnics too!
For the Alu ki rasdar subzi:
2 Potatoes (boiled/ cooked in a microwave)
1 Onion chopped
1-2 Green chillies chopped1 Bayleaf
1 Whole Red Chilli
1/2 tsp Cumin / jeera seeds
1/2 tsp Ginger-Garlic paste
2 med. size tomatoes
Cumin & corriander powder (1/2 tsp each)
Red chilli powder (optional)
1/8 tspTurmeric powder
1/2 tsp. Garam Masala
Salt to taste
2 tbsp Oil
Cilantro leaves for garnishing
First : boil the potatoes…let them cool, then break them unevenly into small sizes,u need not mash them.Set aside.
Heat oil in a kadhai.
Add cumin seeds…when it splutters add tej patta and the red chilli. Add green chilly…and onion…when the onion turns brown add the ginger garlic paste…cumin- corriander pwd, turmeric , red chilly pwd…sauté for a little while then add the chopped tomatoes…when they become soft and leave oil add in the potatoes and salt…sauté till the potatoes blend in with the masala….then add water…cover and cook for sometime…..when the gravy becomes thick…add garam masala!remove it from fire and garnish it with coriander leaves!
Voila its done!
Thank you Sangeeta for hosting RCI this month, which gave us another opprotunity to explore a different cuisine! And thank you , S, my Heroine for the recipes and for clarifying all my doubts and being patient with me!!!