Authentic Maithili Dal Puri with Warm Aloo Dum
Crispy golden wheat puris stuffed with spiced, roasted gram flour come alive alongside a rich, slow-simmered potato curry. This comforting Bihari classic delivers robust rustic flavors in every single bite.
65min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
In a mixing bowl, combine whole wheat flour with a pinch of salt and water, kneading into a smooth, pliable dough. Let it rest for 20 minutes.
2
For the filling, mix sattu with minced garlic, ginger, green chilies, ajwain, nigella seeds, mustard oil, and salt, adding a splash of water to form a crumbly yet cohesive mixture.
3
Divide the dough into equal lemon-sized balls, flatten each, and stuff a generous portion of the sattu mixture inside, sealing the edges carefully.
4
Roll out the stuffed balls gently into thick puris without applying too much pressure to prevent bursting.
5
Heat oil in a heavy-bottomed kadhai and deep-fry the puris on medium-high heat until puffed up, golden brown, and crisp on both sides.
6
For the aloo dum, heat mustard oil in a pan, temper with cumin seeds, add tomato puree along with turmeric, chili powder, and salt, and cook until oil separates.
7
Add the boiled potatoes, mash a few to thicken the gravy, pour in a cup of water, and simmer for 10 minutes.
8
Serve the hot, crispy dal puris piping hot alongside the spiced aloo dum, garnished with fresh coriander.
Ingredients
2 cups whole wheat flour
1 cup sattu (roasted chickpea flour)
3 cloves garlic, finely minced
1 inch ginger, grated
2 green chilies, finely chopped
1 tsp ajwain (carom seeds)
1 tbsp mustard oil
1/2 tsp nigella seeds (kalonji)
Salt to taste
Water as needed for kneading
Oil for deep frying
4 medium potatoes, boiled and peeled for aloo dum
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp kashmiri red chili powder
1 cup tomato puree
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.