Rasawala Bataka (Potato) with Bedmi Poori

Serves 4

Rasawala Bataka

2 cups of boiled potato, peeled and cubed

1/2 cup of finely chopped tomatoes

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp asafoetida

1 tsp red chili powder

1/2 tsp turmeric powder

1/4 tsp jaggery

Pinch of garam masala

1 tbsp tomato paste

1-2 cups of water

1 tbsp chopped cilantro

Salt to taste

Heat oil on a medium-low heat in a deep pan. 

Add mustard and cumin seeds. When the seeds crackle add asafoetida, chopped tomatoes, tomato paste and mix. 

Add red chili powder, turmeric, salt and 1 cup of water. Cook until tomatoes have disintegrated. 

Add potatoes and rest of the water. Turn down the heat and cook until the gravy thickens (5-10 minutes). The starch from the potatoes will thicken the gravy. 

Add jaggery and garam masala. Mix and cook for 1-2 minutes. 

Garnish with cilantro and serve with bedmi poori.

Bedmi Poori

Makes 10 big pooris

Daal Mix:

3/4 cup white urad daal

1 inch ginger

1 serrano pepper, seeded

1 tsp kashmiri chili powder

1 tsp cumin-coriander powder

1/2 tsp garam masala

1/2 tsp fennel seeds

Salt to taste

Dough: 

1 3/4 cup wheat flour

1/2 cup semolina 

Salt to taste

1/2 cup of water

2 tsp oil 

Oil for deep frying

Wash urad daal and soak in water for soak in water for 2-3 hours. 

Rinse the urad daal with water. Place in a grinder along with the rest of the ingredients and make a semi-coarse paste. Keep aside.

In a mixing bowl, add whole wheat flour, semolina, salt and mix. 

Add urad daal mixture and combine with the flour mix. Add 2 tbsp of oil and mix well. 

Start adding 2 tbsp of water at a time until the dough comes together. Knead a smooth but stiff dough by hand.

Cover and rest with damp kitchen towel for 30-40 minutes.

Divide the dough into 10 equal parts. Roll into a ball and press down to flatten.

Apply some oil on the rolling pin and surface to keep the dough from sticking. 

Working with one disc at a time, roll out the dough into 3 1/2 inch diameter circle. Cover with the damp kitchen towel to keep from drying out.

Heat oil in a frying pan on a medium heat to deep fry the pooris. Slide one rolled out disc (poori) into the hot oil. Gently press using slotted spatula a few times to help puff up. 

As it gets golden brown and slightly crispy from bottom, flip and fry on the other side until golden brown. 

Remove on a plate and repeat the same frying process for the rest. 

Serve hot with the Rasawala Bataka.