Anda Aaloo Dum With Puris
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Nothing beats the old fashioned Puri and Potato bhaji for a snack and breakfast.
Total servings: 4-6
Calories:
Pre-Prep time: 45 Minutes
Preperation time: 1-2 Hours
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Warm
Ingredients:
:: For Anda Aaloo Dum ::
Boiled Eggs: 6
Cooking Oil: 5 Tablespoons
Potatoes: 4 (Peeled And Cut Into Cubes)
Onion: 1 (Thinly Sliced)
Red Chilli Powder: 1/2 Teaspoon & Turmeric Powder: 1/2 Teaspoon (Mixed Them Both)
Ginger: 1/2" Piece (Peeled And Grated)
Cinnamon: 1 Stick
Small Or Big Cardamom: 2
Cloves: 4
Tomato Paste: 1 Small Tin
Fresh Green Chillies: 2 (Chopped)
Turmeric Powder: 1 Teaspoon
Coriander Powder: 2 Teaspoons
Red Chilli Powder: 1/2 Teaspoon
Hot Water: 1 Cup
Salt: To Taste
Fresh Coriander Leaves: 3 Tablespoons (Chopped)
:: For Puris ::
Plain Flour (Maida): 1/2 KG
Milk: 1 Cup
Baking Soda: 1/4 Teaspoon
Crushed Cumin Seeds: 1/2 Teaspoon
Cooking Oil: Enough For Deep Frying
Salt: 1/2 Teaspoon
Preparation:
:: Anda Aaloo Dum ::
Peel the eggs and make four little slits lengthwise but leave 1/2" gap at the ends.
Heat the cooking oil in a non-stick pan and fry well the potatoes until they get brown.
Take the fried potatoes out in a plate.
Remove the pan from the stove and add the red chilli powder and turmeric powder mixture.
Now put the pan back on stove and fry eggs until they get brown.
Take them out in a plate too.
Now in the remaining oil add onion, ginger, cinnamon, cardamoms, cloves and green chillies and stir fry them all until onion gets light brown.
Now add tomato paste, turmeric powder, coriander powder and red chilli powder and fry well.
After a little frying now add potatoes, salt and hot water and cover the pan until potatoes get tender.
Stir fry with little intervals.
Now add fried eggs and let them cook for four to five minutes.
Remove from fire, garnish with coriander leaves and serve hot with puris.
:: Puris ::
Pour three tablespoons of cooking oil in plain flour and rub it with hand. Now add salt, baking soda and crushed cumin seeds.
Then pour milk and make a smooth dough.
Cover the dough with a moist cloth and leave aside for ten minutes.
Apply little warm cooking oil into your palms and make small balls (pairhas) with the dough.
Now roll out the balls into small sized rotis and deep fry them in cooking oil.
