Bedmi puri with dubki aloo

Ingredients

• For the puri: 2 cups whole-wheat flour (atta), ½ cup split urad dal soaked 4 hours, 1 tsp fennel seeds, 1 tsp coriander seeds, ½ tsp red chilli powder, 1 tsp grated ginger, a pinch of hing, salt to taste, oil for deep frying
• For the aloo: 4 boiled potatoes, 2 tomatoes puréed, 1 tbsp oil, 1 tsp cumin seeds, a pinch of hing, ½ tsp turmeric, 1 tsp coriander powder, 1 tsp red chilli powder, ½ tsp amchur, 1 tsp grated ginger, salt, 3 cups water, coriander leaves

Method

1. Grind the drained urad dal coarsely with ginger. Lightly crush the fennel and coriander seeds.
2. Knead the atta with the dal paste, crushed spices, chilli, hing, salt and a little water into a stiff dough. Rest 20 minutes.
3. For the aloo, heat oil, add cumin and hing, then the tomato purée, ginger and dry spices. Cook until the oil separates.
4. Break the boiled potatoes roughly by hand into the pan, add water and salt and simmer 10 minutes. The gravy should stay thin, so the puri can be dipped ('dubki').
5. Roll small balls of dough into thick puris and deep-fry in hot oil until puffed and golden.
6. Finish the aloo with amchur and coriander and serve with the hot puris.