Mathura ki Dubki wale aloo aur Ajwain Poori

Writing my blog after a real long time. With the current trend to have video along with recipe in length, am still into noting it down in traditional way. Hope it suits to few if not to all.

Thanks to covid situation, we are locked down inside houses but closely connected with all friends and relatives worldwide. This lockdown has given us an opportunity to try our hands on many new things, and improvising our old things too.

My very dear friend Jagriti asked me to start back with my blog entries and keep it happening. Wondering, with which recipe should I give a comeback to the blogging platform.. a place close to heart is Mathura – a place which has given me the identity, beautiful friendship and yummy food. And thus came the idea of trying out Mathura ke dubke wale aloo ki sabji.

Recently had this dubke wale aloo in a birthday party ( way before lockdown days), thanks to Ekta for making me go through the memory lane. Recipe courtesy is to Aap ki Rasoi site who helped me to make this recipe after a long gap of eating years to making years.

I have spent my beautiful 18 years in Mathura which makes me feel more like Mathura-waasi than being a Tamilian. Today making this aloo recipe has taken me down the memory lane of famous restaurants in Holigate, the same aroma has filled in my kitchen too. Our lunch menu for the day was Ajwain Poori and Dubke wale aloo ki sabji. Let’s get to the recipe then.

To start with, let’s keep the side dish ready such as once it is ready we can start with making poori and can thus be served with hot puris.

Serving size : 4-5 adults

Preparation time : 15minutes

Cooking time : 45minutes

Mathura ke dubki wale aloo recipe

Ingredients

Boiled potatoes 500gms
Spinach leaves 5
Green chilies 3
Ginger 1/2 inch
Cardamom 2
Cinnamon stick 1/2
Cloves 5-6
Black pepper – 6-8
Kala namak 1tsp
Rock salt acc to taste
Turmeric powder 1/4 tsp
Red chili Powder 1/2 tsp
Amchur powder 3tsp
Water 1/2 cup.+ 1L
Maida 1tbsp
Water (just to dissolve maida without lumps)

To temper
Oil 3tbsp
1tsp cumin seeds
Dry red chilies 3
Asafoetida 1/2 tsp

Method

1. Take a bowl and place boiled potatoes. Lightly mash it keeping the potatoes intact too.
2. Meanwhile take a dry mixer jar, add in cardamom, cinnamon, black pepper, cloves, and grind it lightly.
3. To this, add the spinach leaves, chilies and ginger..it will be slightly dry when you grind it.
4. Add a little water and make a paste of the same and keep aside.
5. Now let’s make our potatoes ready..In a bowl, add the roughly mashed potatoes, add kala namak, red chili powder, turmeric powder, generous amount of amchur powder and give it a light mix. Season it with rock salt acc to your taste.
6. To this,add your spinach paste and give everything a nice stir.
7. Take a heavy bottom pan, add 1L water to it and bring to boil. Please take a heavy bottom pan as the mixture will be cooked for more than 30minutes.
8. To this, add the potato spinach masala mixture. Give it a good boil.
9. In the meanwhile, take 1tbsp maida and mix with water in a cup..once it’s a no lump mix.. slowly add it to the potato mixture. This concoction helps in de-lumping the whole dish. Let the mixture be boiling for around 30min and reduces in its quantity.
10. Let’s arrange the tempering items. Take a kadai, heat 3tbsp oil in it. Once oil is hot, add asafoetida, 1tsp cumin seeds and 2-3 dry red chilies. Switch off the flame.
11. Pour this tempering mix to the dubke wali aloo dish. Garnish with green coriander leaves.

During that 30 minutes boiling time, let’s make our dough ready for Ajwain Puri. Such that we can enjoy the complete dish hand in hand. Let’s get to the recipe of Ajwain Poori.

Ajwain Poori Recipe

Ingredients
Whole-wheat flour 2 cups
Water as required
Ajwain ( carom seeds) 2tbsp
Rava / sooji ( semolina) 3 tbsp
Oil 2tbsp
Salt to taste
Oil for deep frying

Method

1. Take a bowl, add all the ingredients except oil. Knead it nicely to form a pliable dough. At the end, mix the oil and let it rest for 10min covered with a plate.

2. Afterwards, take a pan and heat requisite oil for deep frying.

3. Make small balls out of the kneaded dough and flatten it using the rolling pin into medium thin circles (not very thin), these are called pooris. And keep it aside till we fry them out.

4. To check whether the oil is hot, drop a small ball of dough in the oil. If it gets bubbled up and rises on its own, your oil is ready for deep frying.

5. Slowly, slowly one by one drop the poori which you have flatten it into the oil. It gets puffed up, change its sides. Once it becomes golden brown, take it out and strain it in an tissue paper laden vessel. Tissue paper will help you to take away the excess oil from poori.

Likewise, make the batches of Poori and keep it in a casserole. It’s great to have hot hot puri.

Meanwhile, our side dish is also ready for consumption. Serve it in a dish and enjoy your lunch as your meal is ready!!