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Sunday, June 10, 2018

Mathura Ke Dubkiwaale Aloo & Bedmi Poori

I thought of posting recipes under the theme of 'combo meals' from an Indian perspective this week. A 'combo meal' in terms of Indian culinary context is not the same as the western one. Most of the Indian households prepare a well balanced meal on a daily basis and the menu typically do not imitate a restaurant one where combo meals and super sized beverages are served. If at all, the 'combo dishes' theme has to be applied for a typical lunch in Indian homes, it may consist of either a rice based item or a wheat / millet based flatbread and a spicy side dish / gravy to go with. Water is served and consumed commonly during any meal and most of the Indians do not feel the need of any extra beverage during meals. Tea may be served after a meal in northern parts where as coffee / teas are not expected after lunch in a southern household. They may go with a glass of salted butter milk if at all they feel the need of a beverage.

Today's combo meal is a puffed bread and a curry from northern India. The puffed bread is called bedmi poori or urad dal poori, where ground urad dal / black gram batter is added to the wheat flour while forming the dough for the bread. I had posted the recipe for pooris in April and the link is here. It is commonly served with a potato gravy called dubkiwaale aloo from Mathura, a holy city for Hindus.  I wish I had remembered to taste this curry at the city when I visited during one of my last trips to India but alas I did not.

The name 'dubkiwaale aloo' is in reference to the thin consistency of the spicy gravy, the word dubki being 'to swim' since the potato bits seem to be swimming in the gravy. The curry is quite simple one to prepare and uses no onion - garlic that are standard ingredients in most of the northern style curries. The cooked potato pieces are slightly mashed and they add body to the gravy. Also the spices can be adjusted to one's preference and the curry can be made more spicier or the opposite. I even added a little bit of chili powder but this curry was not hot to us. This aloo can be served with kachoris, pooris or parathas.

2 large potatoes, cubed and boiled 
1 tbsp. ghee / oil
1/2 tsp. cumin seeds
1/4 tsp. fenugreek seeds (methi seeds)
2 dried red chilles, broken into pieces
1 tsp. finely grated ginger (optional)
One large pinch of asafoetida powder
1/8 tsp. turmeric powder
1/4 tsp. garam masla
1/2 tsp. dried mango powder / amchur powder
Salt to taste
Minced cilantro to garnish

* Heat ghee in a saute pan and add cumin, fenugreek seeds and red chillies. When the seeds start to brown, add ginger and red chillies. Saute for few seconds and add asafoetida, turmeric, garam masala, amchur and salt to taste. Saute them for few seconds and add the potatoes. 
* Coarsely mash the potatoes and add water. Check the flavor and adjust the seasonings if needed. 
* Simmer for 10 to 15 minutes for the flavors to mingle. 
* The quantity of water added must be enough to prepare a thin consistency gravy. If the curry appears to be dry during cooking, add extra water and continue to cook. 
* Turn off the stove and garnish with cilantro. 
* Serve hot with kachoris, pooris or rotis. 
This goes to Blogging marathon # 89, under the 'Combo dishes' theme. Check out the page here to read what other marathoners are cooking.



Srivalli said...

I love this combination Suma and can repeat it many times too..Yes I did have 2 to 3 dishes in mind when I thought of combo dishes. But again I decided it will be too much to work on that many dishes as a combo. Combinations like what you have posted sound fantastic!

Varadas Kitchen said...

Never heard of this combo. Interesting to note that the curry is not thickened and deliberately kept at the thin consistency.

Priya Suresh said...

Have tried this combo long back and we went seriously crazy, yes we loved this aloo and bedmi poori combination. What an ultimate combo na. Lovely dish.

Kalyani said...

ahhh ! the classic combo that I SO love but afraid my puris don't puff as much as this. I specifically like the satvik aloo gravy and although I haven't had the original from Mathura, I know this is a yummy gravy !

Sandhya Ramakrishnan said...

I can eat this combo all day long. One of the best ever and I can't wait to see what else you have coming for this series!

Harini R said...

Lovely combination. I have heard my friends rave about this Mathura's Dubki wale aloo. I must try this version and I am sure my aloo loving family will love this. I have made a few versions of bedmi puri and they are definitely popular with all.

Gayathri Kumar said...

Pooris and potatoes are classical combination all over India. This version of urad dal poori and spicy potatoes look absolutely delicious Suma..

Ritu Tangri said...

This is a combo that never fails and everybody enjoys it irrespective of age. Love those puffed puris

Preeti Garg said...

Wow.. looks so tasty, one of mine fav combo. love it.

Mayuri Patel said...

Love your combination meal.. puri with a lovely aloo sabji with loads of gravy. Perfect to satisfy anyone.

Renu Agrawal Dongre said...

My native is mathura and this dish is one of my favorite...you have made the aloo perfectly...

Chef Mireille said...

I loved reading the intro - very informative

Suja Ram said...

Oh my! Look at the perfectly puffed up Pooris..Love the pic. This is a classic combo, would love to have some..

Padmajha PJ said...

Your pooris looks so puffed up and inviting! And The bedmi poori, alu combination is a match made in heaven!!Tempting clicks!

Preeti Garg said...

Wow.. bedmi poori is one of mine fav indianbread. i can eat any day any time,.