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Serving - 4-5 persons
Ingredients:
Potol/Parval - 200 - 250 g, halved (as shown)
Alu/Potato - 150 g, cubes (as shown)
Tomato - 1 small (about 50 g)
Besan/Gram Flour - 1 cup
Paanch Phoron - 1/2 tsp
Ginger - 1 tbsp
Turmeric/Haldi - 1 tsp
Red Chilli powder - 1/2 tsp (optional)
Cumin/Jeera powder -1 tsp
Baking Powder - about 1/4 tsp
Hing - a pinch
Salt - To taste
White Oil - as indicated
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Preparation:
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Rub a pinch of salt and turmeric on potato and parval.
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Masala Paste - In a bowl mix turmeric,
chilli powder, and jeera powder. Mix with 4 tbsp water into a paste.
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Besan Bora or Gram Flour Dumpling: Take besan in
a bowl, add hing, 1/4 tsp red chilli powder and baking powder. Beat to
make a homogenous mix with a little more than 1/4 cup water. Make sure
there are no lumps. Do not make it too tight otherwise the dumplings will
be hard. Do not make it too dilute which will hamper frying.
Cooking procedure:
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Heat 1/2 cup white oil in a kadhai. Heat well and
then turn down to medium
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Add 1 tsp of besan/gram flour mix so that it forms
small dumplings. Fry them on medium heat till they turn light brown.
Remove and keep aside.
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Remove oil leaving behind 4 tbsp oil. Fry potatoes
(about 4-5 min) and keep aside.
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Fry parval/potol till they turn lightly brown and
keep aside.
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Depending upon oil left from frying add to make 4
tbsp oil. Add paanch phoron and fry for 30 sec.
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Add the masala paste (Preparation Step 2) and tomato. Fry for 2 min till
oil separates.
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Add fried potatoes and fry with masala for 1 min.
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Add 2 cups water and let come to boil.
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Simmer for 5 min. Add parval/potol and simmer for
another 6-7 min or till potatoes are done.
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Add besan bora/dumplings, turn the heat to high and
boil for 1 min.
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Add coarsely crushed garam masala and ghee and remove
from heat.
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Garnish with green chillies.
Serving Suggestions:
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