Bhandare Wali Aloo Ki Sabji And Hing Ki Puri

Bringing Lucknow’s Bada Mangal traditions to your plate, I’m excited to launch my special series celebrating this auspicious occasion. In this first episode, I’m sharing two authentic Lucknowi recipes that are synonymous with Bada Mangal celebrations: Bhandare Wali Aloo Ki Sabji and Hing Ki Puri.

These traditional dishes are an integral part of Lucknow’s Bada Mangal festivities, and I’m thrilled to share them with you. Stay tuned for more delicious recipes in this series, as we count down the Tuesdays of Bada Mangal.

Bada Mangal Special Series: Episode 1

Watch how to make Bhandare Wali Aloo Ki Sabji and Hing Ki Puri:

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Bada Mangal Special Series: Episode 2 (coming soon)

Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min

Serves: 4-5 people

Bhandare Wali Aloo Ki Sabji:

Ingredients:

1 tbsp oil

1 tbsp ghee

2 small bay leaves

2 dried red chillies

1 black cardamom, slightly crushed

2-3 cloves, crushed

1 tbsp black peppercorns, crushed

1 tbsp fennel seeds (sauf), crushed

½ tsp asafoetida (hing)

1 tsp cumin seeds (jeera), crushed

1 tbsp coriander seeds (dhaniya), crushed

½ tsp turmeric powder (haldi)

1 tsp red chilli powder (lal mirch)

1.5 tbsp gram flour (besan)

2-3 tomatoes, roughly chopped

1.5-inch ginger, roughly chopped

2-3 green chillies, roughly chopped

Salt to taste

½ tsp dry mango powder (amchur)

½ tsp kasuri methi, roasted and crushed to a fine powder

1-2 cups water

3-4 medium-sized potatoes, boiled and roughly crushed

¼ cup chopped coriander leaves

Instructions:

Heat oil and ghee in a kadai over a medium flame.

Add bay leaves, red chillies, black cardamom, cloves and black peppercorns. Cook until fragrant.

Add asafoetida, fennel, cumin and coriander seeds. Cook until fragrant.

Add turmeric, red chilli powder and besan. Cook until the raw smell goes away.

Pour a little water. Mix well until it forms a paste.

Blend tomatoes, ginger and green chilli to make a smooth paste.

Then add this paste to the kadai. Cook for 2-3 minutes.

Add salt and amchur. Mix well.

Cover and cook until the oil separates.

Add kasuri methi and water. Mix well. Bring to a boil.

Add boiled potatoes. Mix well and cook for 2-3 minutes.

Turn the flame off. Add chopped coriander leaves. Mix well.

Bhandare wali aloo ki sabji is ready to serve!

Bhandare Wali Hing Ki Puri:

Ingredients:

2 cups whole wheat flour (atta)

½ tsp asafoetida (hing)

Salt to taste

Water, as required

Mustard oil, as required

Oil for frying

Instructions:

In a large bowl, add atta, hing and salt. Mix well.

Gradually pour water and knead to form a firm dough.

Apply mustard oil all over the dough. Cover and let it rest for 30 minutes.

Uncover the dough and knead it once.

Divide it into small dough balls.

Roll each dough ball into a slightly thick circle.

Deep fry each puri in hot oil until golden brown on both sides.

Serve Bhandare Wali Puri and Aloo Ki Sabji hot and enjoy!

Print It Or Pin It For Later!

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!

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