Bombay finally feels the whiff of winter and it is the ideal time to brunch on this cracker of a meal from the Brij region; Mathura ke Dubki Waale Aloo, Bedmi Poori and halwa. Potatoes are cooked in a spicy, aromatic curry and served with crisp, kacori-style poori, and just a smidgeon of halwa. I first had it in Agra many many years back and the memory is as fresh as the visit to the Taj, well almost 😛
Mathura ke Dubki waale Aloo
5-6 medium potatoes, hard boiled
½ tsp heeng/asafoetida
½ tsp jeera/cumin seeds
¾ tsp salt (or to taste)
¼ tsp kala namak/black salt/rock salt
½ tsp red chilli powder
¼ tsp haldi/turmeric powder
¾ tsp dhaniya/coriander powder
1 green chilli chopped fine
1 tsp grated ginger
2 Tbsp oil
2 glasses of water
½ tsp aamchoor/mango powder
¼ tsp garam masala powder ( I use home-made)
A handful of fresh coriander, chopped fine
(can add whole or grind into a powder and add)
1 tejpat/ bay leaf
1 inch piece of dalcheeni/cinnamon
2 badi ilaichi/black cardamom
3 choti ilaichi/green cardamom
5-6 sabut kali mirch/ peppercorns
Peel and cube the hard boiled potatoes.
Heat oil in a kadhai/heavy bottomed pan and add heeng and jeera. Once the jeera crackles, lower the heat and add the whole spices (add the powder, if using that)
Stir for a few seconds and then add chopped green chilli and grated ginger. Stir for 30 seconds and add red chilli powder, dhaniya powder and haldi powder stirring continuously.Keep the heat LOW all along!
Add the potatoes and stir so that that they are coated with the masala mixture. Cover and cook for 5-10 minutes, checking in between.
Add a glass full of water and increase the heat till the curry reaches a rolling boil.
Lower the heat and let the potatoes simmer in the gravy till they are cooked through. Keep adding water as required to get the consistency of your choice. Take off the heat and stir in the aamchoor powder and garam masala powder.
Garnish with fresh coriander and serve with Bedmi Poori or plain poori.
2 ½ cups of aata/whole wheat flour
1 cup of moong dal , soaked for an hour
1 tsp Salt
½ tsp red chilli powder ( or less as per taste)
½ tsp Heeng/asafetida
½ tsp Saunf/fennel , ground coarse
½ tsp Sabut Dhaniya/ coriander seeds, ground coarse
2 green chillies, chopped fine
2 tbsp oil
Oil- to fry the bedmi pooris
Coarsely, grind the dal in the mixer. Mix it along with all the listed ingredients and knead into a firm dough adding water only as required.
Cover and let rest for 30 minutes.
Make lemon size balls, roll out and fry in hot oil.
Serve with Dubki waale aloo and halwa!
Enjoy the meal over a winter weekend and a relaxed siesta thereafter.There is no other way really 😀