Dhuska With Aloo Chane Ki Sabzi
Dhuska With Aloo Chane Ki Sabzi

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, dhuska with aloo chane ki sabzi. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Dhuska With Aloo Chane Ki Sabzi is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Dhuska With Aloo Chane Ki Sabzi is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook dhuska with aloo chane ki sabzi using 27 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Dhuska With Aloo Chane Ki Sabzi:
  1. Take For the Dhuska
  2. Get 1 Cup Rice
  3. Make ready 1/2 Cup Chana(gram) Dal
  4. Make ready 1/4 Cup White Urad Dal
  5. Get 1 Inch Ginger
  6. Prepare 4 Green Chillies
  7. Make ready 1 Tsp Cumin Seeds
  8. Make ready To taste Salt
  9. Take 1/2 Tsp Turmeric Powder
  10. Prepare 1/2 Tsp Asafoetida/Heeng
  11. Make ready 1 handful Coriander leaves (Finely chopped)
  12. Get As needed For deep frying Oil
  13. Take For the Aloo Chane Ki Subzi
  14. Make ready 6 Medium Potatoes
  15. Get 3/4 cup Black Chana(Chickpeas)
  16. Take 2 Bay Leaves
  17. Make ready 2 Whole Dry Red Chilies (Broken)
  18. Prepare 1/2 Tsp Asafoetida/Heeng
  19. Get 1 Tsp Cumin Seeds
  20. Take 1 Tsp Paanch Phoron
  21. Take 1 Tsp Coriander Powder
  22. Get 1 Tsp Cumin Powder
  23. Make ready 1 Tsp Red Chili Powder
  24. Prepare 1 Tsp Black Pepper Powder
  25. Make ready 1 Tsp Turmeric Powder
  26. Get 2 Tsp Raw Mango Powder/Amchur
  27. Prepare 2 Tbsp Mustard Oil
Instructions to make Dhuska With Aloo Chane Ki Sabzi:
  1. (A) For the Dhuska:
  2. Wash the rice, chana daal & urad daal thoroughly until the water runs out clear. - - Soak together with enough water for 4-5 hours or overnight. - - Drain the water completely.
  3. Grind the soaked Rice, Daals, Ginger & Green Chillies to a super fine/smooth paste with 1/2 cup of water. Use the same cup that you used for measuring the Rice & Daals. - - Transfer to a medium mixing bowl. - Leave it tightly covered to ferment for about 2 hours.
  4. Add the Cumin Seeds, Asafoetida, Salt & Turmeric. Stir well. - - Heat oil in a wok over medium-high heat. - Test with a small blob of the batter to check the temperature of the oil. It should puff up & rise.
  5. Take a small ladleful (about 1.5 inches diameter) of the batter. - - Pour it into the hot oil in a single stream. - Take a slotted spoon & pour the hot oil on top of the Dhuska. Press it down gently. It will puff up like a Poori. - - Flip it. Let the other side cook. Cook 2-3 minutes per side.
  6. Repeat the same procedure for making the rest of the Dhuskas. You may make multiple Dhuskas at a time depending upon the size of your wok.
  7. (B) For the Aaloo-Chane Ki Subzi:
  8. Soak the black chana for 4-5 hours or overnight with enough water to allow the chana to double in size.
  9. Peel the potatoes. Cut into halves. Wash thoroughly under running water.
  10. Smoke mustard oil in a Pressure Cooker or Instant Pot. - Reduce heat. Let the oil cool down a little bit. Tip in the cumin seeds, paanch phoron, bay leaves, dry red chilies & the - asafoetida.
  11. Drain the water from the chana. - - Add the soaked chana to the pressure cooker followed by the potatoes & the turmeric, red chili powder, coriander powder, cumin powder, black pepper powder and salt. Stir well.
  12. Add 3 cups water. Pressure cook for 10 minutes. Let the pressure release automatically. - - When the pressure releases, lightly crush the potatoes into small-medium, irregular pieces. Add the Amchur. Stir well.
  13. Transfer to a serving bowl. - Garnish with chopped coriander leaves & green chilies.
  14. Serve hot with Dhuskas. - - Enjoy!
  15. Note: - 1. The consistency of the batter is the key. It should not be too thick or too runny. - 2. If it is too thick, the Dhuskas will not puff up like Pooris. They will be lumpy, more like Vadas or Pakoras. - 3. The interior should be hollow exactly like Pooris have. - 4. If it is too runny, the Dhuskas will disintegrate in the oil.

So that’s going to wrap it up with this special food dhuska with aloo chane ki sabzi recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!