Dhaba-Style Aloo Sabzi & Palak Puri
Ingredients
For Dhaba-Style Aloo Sabzi:
- 4 medium potatoes boiled and roughly mashed
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 large onion finely chopped
- 2 tomatoes chopped
- tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1½ tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- salt to taste
- 2 cups water
- fresh coriander leaves for garnish
For Palak Puri:
- 2 cups whole wheat flour
- 1 cup spinach (palak) blanched and pureed
- 1 tsp carom seeds (ajwain)
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- salt to taste
- 1 tsp oil for dough
Instructions
Prepare the Palak Puri Dough:
- In a bowl mix wheat flour, spinach puree, ajwain, turmeric, chilli powder, salt and oil.
- Knead into a firm dough, cover and let it rest for 10 minutes.
Cook the Aloo Sabzi:
- Heat mustard oil in a pan.
- Add cumin seeds and bay leaf and sauté until fragrant.
Prepare the Masala:
- Add chopped onions and cook until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Mix in tomatoes, turmeric, chilli powder, and coriander powder, cooking until the oil separates from the masala.
Add Potatoes:
- Add the boiled mashed potatoes and mix well so they absorb the spices.
Simmer the Curry:
- Add water and cook for 10–12 minutes until the sabzi becomes slightly thick and flavourful.
- Sprinkle garam masala and garnish with fresh coriander leaves
Roll the Puris:
- Divide the rested dough into small balls and roll them into small round puris.
Fry the Puris:
- Heat oil in a deep pan and fry the puris until they puff up and turn golden and crispy.
Notes
Pro Tips:
✔ Slightly mash the potatoes instead of cutting them to get the authentic dhaba-style thick gravy.
✔ Heat mustard oil until slightly smoky for traditional roadside dhaba flavour.
✔ Keep puri dough firm so the puris puff nicely while frying.
✔ Use thick spinach puree for bright green puris.
✔ Serve the puris immediately hot with the sabzi for the best taste.