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Bhandare Wali Aloo Ki Sabji and Bhandare Wali Hing Ki Puri
Sneha Paul

Bhandare Wali Aloo Ki Sabji and Hing Ki Puri

Celebrating the first Tuesday of Bada Mangal with Bhandare Wali Aloo Ki Sabji and Bhandare Wali Hing Ki Puri, authentic Lucknowi recipes!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 people
Course: Breakfast, Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

Ingredients For Bhandare Wali Aloo Ki Sabji:
  • 1 tbsp oil
  • 1 tbsp ghee
  • 2 small bay leaves
  • 2 dried red chillies
  • 1 black cardamom slightly crushed
  • 2-3 cloves crushed
  • 1 tbsp black peppercorns crushed
  • 1 tbsp fennel seeds sauf, crushed
  • ½ tsp asafoetida hing
  • 1 tsp cumin seeds jeera, crushed
  • 1 tbsp coriander seeds dhaniya, crushed
  • ½ tsp turmeric powder haldi
  • 1 tsp red chilli powder lal mirch
  • 1.5 tbsp gram flour besan
  • 2-3 tomatoes roughly chopped
  • 1.5 inch ginger roughly chopped
  • 2-3 green chillies roughly chopped
  • Salt to taste
  • ½ tsp dry mango powder amchur
  • ½ tsp kasuri methi roasted and crushed to a fine powder
  • 1-2 cups water
  • 3-4 medium-sized potatoes boiled and roughly crushed
  • ¼ cup chopped coriander leaves
Ingredients For Bhandare Wali Hing Ki Puri:
  • 2 cups whole wheat flour atta
  • ½ tsp asafoetida hing
  • Salt to taste
  • Water as required
  • Mustard oil as required
  • Oil for frying

Method
 

Instructions For Bhandare Wali Aloo Ki Sabji:
  1. Heat oil and ghee in a kadai over medium flame.
  2. Add bay leaves, red chillies, black cardamom, cloves and black peppercorns. Cook until fragrant.
  3. Add asafoetida, fennel, cumin and coriander seeds. Cook until fragrant.
  4. Add turmeric, red chilli powder and besan. Cook until raw smell goes away.
  5. Pour a little water. Mix well until it forms a paste.
  6. Blend tomatoes, ginger and green chilli to make a smooth paste.
  7. Then add this paste to the kadai. Cook for 2-3 minutes.
  8. Add salt and amchur. Mix well.
  9. Cover and cook until oil separates.
  10. Add kasuri methi and water. Mix well. Bring to a boil.
  11. Add boiled potatoes. Mix well and cook for 2-3 minutes.
  12. Turn the flame off. Add chopped coriander leaves. Mix well.
  13. Bhandare wali aloo ki sabji is ready to serve!
Instructions For Bhandare Wali Hing Ki Puri:
  1. In a large bowl, add atta, hing and salt. Mix well.
  2. Gradually pour water and knead to form a firm dough.
  3. Apply mustard oil all over the dough. Cover and let it rest for 30 minutes.
  4. Uncover the dough and knead it once.
  5. Divide it into small dough balls.
  6. Roll each dough ball into a slightly thick circle.
  7. Deep fry each puri in hot oil until golden brown on both sides.
  8. Serve Bhandare Wali Puri and Aloo Ki Sabji hot and enjoy!