Bedmi Puri with Aloo Sabzi

Ingredients

• 100 g split husked urad dal
• 240 g whole wheat flour
• 40 g fine semolina
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tsp cumin seeds
• 2 cloves
• 2.5 cm cinnamon stick
• 1 tsp grated ginger
• 2 green chillies, chopped
• 1/4 tsp asafoetida
• 1 tsp red chilli powder
• 1 tsp amchur (dried mango powder)
• 1.5 tsp salt
• 1 tbsp ghee
• 750 ml oil, for deep frying
• 600 g potatoes, boiled and peeled
• 2 tbsp mustard oil
• 1 tsp cumin seeds, for the sabzi
• 1/4 tsp asafoetida, for the sabzi
• 2 tomatoes, pureed
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp red chilli powder, for the sabzi
• 1 tsp amchur, for the sabzi
• 1 tsp salt, for the sabzi
• 750 ml water
• 3 tbsp chopped coriander leaves

Before you cook

• Rinse the urad dal in several changes of water, then soak it in 400 ml cold water for 5 hours.
• Drain the dal thoroughly in a sieve and leave it to sit for 10 minutes.
• Crush the boiled potatoes with your hand into uneven bite-sized lumps.
• Grate the ginger and chop the green chillies.

Steps

1. Warm a small frying pan over low heat and dry-roast the coriander seeds, fennel seeds, cumin seeds, cloves and cinnamon for 2 minutes until they smell toasty.
2. Tip the roasted spices onto a plate and let them cool for 5 minutes.
3. Grind the cooled spices to a coarse powder in a spice grinder.
4. Add the drained urad dal, ginger, green chillies and 3 tablespoons of water to the grinder and blitz to a thick, slightly grainy paste.
5. Tip the flour and semolina into a large bowl, then add the dal paste, ground spices, asafoetida, chilli powder, amchur, salt and ghee.
6. Knead for 5 minutes into a firm, tight dough, adding water only a tablespoon at a time.
7. Cover the dough and rest it for 30 minutes.
8. Heat the mustard oil in a wide pan over medium heat until it shimmers and loses its raw smell.
9. Add the cumin seeds and asafoetida for the sabzi and let them crackle for 15 seconds.
10. Pour in the tomato puree and cook for 5 minutes, stirring, until it darkens and pulls away from the pan.
11. Stir in the ground coriander, turmeric and chilli powder and fry for 30 seconds.
12. Add the crushed potatoes and salt, and turn them until they are coated in the masala.
13. Pour in the water and bring the curry to a boil.
14. Simmer uncovered for 15 minutes until the broth thickens slightly and turns glossy.
15. Stir the amchur and coriander leaves into the sabzi and take it off the heat.
16. Heat the frying oil in a kadai to 180C.
17. Divide the dough into 16 balls and roll one out to a 10 cm disc, using a smear of oil rather than flour to stop it sticking.
18. Slide the disc into the hot oil and press it gently under the surface with a slotted spoon until it puffs.
19. Turn the puri over and fry for 30 seconds more until both sides are deep golden and blistered.
20. Lift the puri onto kitchen paper and fry the remaining dough in the same way.
21. Serve the puris hot with a bowl of the potato sabzi.