Dahiwale Aloo is a dish made with potatoes cooked in a yogurt-based gravy, and is often made during religious fasting periods such as vrat (Hindu fasting days) when certain foods are avoided. Rajgara Puri, on the other hand, is a type of unleavened bread made with rajgara flour, which is typically used during fasting days.
Here is a recipe for making Dahiwale Aloo with Rajgara Puri for vrat:
Ingredients for Dahiwale Aloo:
- 4-5 medium sized potatoes
- 1 cup yogurt
- 1/2 cup water
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt, to taste
- 2 tablespoons ghee
- 2-3 green chilies, chopped
- 1/4 cup chopped cilantro
Ingredients for Rajgara Puri:
- 1 cup Rajgara flour
- 1/4 teaspoon salt
- 2 tablespoons ghee
- Water, as needed
Instructions for Dahiwale Aloo:
- Peel and chop the potatoes into small cubes.
- Heat ghee in a pan over medium heat. Once the ghee is hot, add the cumin seeds and asafoetida.
- Once the cumin seeds start to crackle, add the potatoes and sauté for a couple of minutes.
- Add the coriander powder, red chili powder, turmeric powder, and salt. Mix well.
- Add the yogurt and water, and bring the mixture to a boil.
- Reduce the heat to low and cover the pan. Cook until the potatoes are tender.
- Add the chopped green chilies and cilantro, and mix well.
- Serve hot with Rajgara Puri.
Instructions for Rajgara Puri:
- In a mixing bowl, combine the Rajgara flour, salt and ghee. Mix well.
- Add water little by little and knead to make a smooth dough.
- Cover the dough and let it rest for 15-20 minutes.
- Divide the dough into small portions and roll them out into small circles.
- Heat a tawa/pan over medium heat. Once the tawa is hot, place a puri on it and cook until it puffs up and turns golden brown on both sides.
- Serve hot with Dahiwale Aloo.
Note: You can use other flours like singhare ka atta or kuttu ka atta instead of Rajgara flour for vrat days.
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