Mathura ke dubki waale aloo is a lip-smacking accompaniment that is popular as a street food and also for a homely meal. Usually it is served with khasta kachodi but i made moong daal puri with it. So here is the recipe
Ingredients for dubki waale aloo
Boiled potatoes and mashed roughly – 500 gms
Dry red chillies – 2
Jeera – 1 tsp
Heeng – 1/4 tsp
salt to taste
Turmeric powder – 1tsp
Dry mango powder – 2tsp
Red chilli powder – 2tsp
Garam masala – 1tsp
Green chillies finely chopped – 2
Ginger finely chopped – 2tsp
Oil – 2 tbsp
Finely chopped coriander leaves for garnish
Heat the oil in pan, add jeera, heeng, green chillies, ginger one by one. Then add all the spices and quickly turn off the stove. Stir the spices for a while, then add potatoes and now turn on the stove. Mix everything well and add 4 cups of water and let it simmer for 15 minutes. Adjust the water as per your desired consistency.
Garnish with finely chopped coriander leaves. Serve hot with khasta kachodi or puri of your choice.
Ingredients for Moong Daal Puri
Half cup yellow moong daal soaked
Ginger – 1 inch piece
Green chilli – 1
Salt as per taste
Cumin seeds – 1 tsp
Wheat flour – 2 cups
Oil for deep frying
Coarsely grind moong daal, green chilli, cumin seeds and ginger in a grinder.
Knead the dough by adding this mixture, salt and 2 tsp of oil. Rest for half an hour. Add little water if needed.
Make puris from this dough and deep fry them. Serve with Dubki Waale Aloo.
You can also have mango pickle or fried green chilly or onions or papad with this combo.