(A) To make the Dum Aaloo:
Deseed the Dry Chillies. Remove the stems. Place them in a medium bowl.
Pour boiling hot water just enough to cover the Chillies. Cover & let soak for about 15 minutes.
Grind to a smooth Paste along with the water in which they were soaked.
Set aside.
Dry roast the Coriander Seeds, Cumin Seeds, Brown Cardamoms, Green Cardamoms, Cloves & the Cinnamon Sticks in a small Frying Pan over low heat.
Keep stirring to avoid burning.
Remove from heat. Cool completely.
Grind to a fine Powder using a small Dry Grinder.
Add all the freshly ground Spices, Salt, Ginger Powder & the Red Chilli Paste to the Yogurt. Whisk well. Set aside.
Wash the Potatoes & Pressure cook for 3 minutes on high. Let the pressure release on its own.
Peel the Potatoes. Prick them all around with a fork.
Heat enough oil in a Wok for deep frying.
Fry the Potatoes over medium heat until perfectly golden from all sides.
Remove in a plate lined with absorbent paper towels. Set aside.
Smoke Mustard Oil in a Wok.
Reduce heat to low.
Tip in the Asafoetida, Kashmiri Mirch Powder & Turmeric. Stir for 30 seconds.
Remove from heat. Let it cool down.
Add 1.5-2 cups water. Stir.
Turn the heat on now.
Let it come to a rolling boil. Let it boil for 2-3 minutes.
Add the Yogurt & Chilli mixture.
Cook for 3-4 minutes over low heat.
Keep stirring to avoid curdling of the Yogurt.
Add the fried Potatoes.
Cook covered over low heat for 8-10 minutes.
Now, flip the Potatoes.
Cook for another 8-10 minutes, covered.
Garnish with Coriander leaves.
Serve hot with Roti, Parantha, Rice.
Enjoy!
Combine the four & 1 teaspoon cooking oil in a large bowl. Make a well in the middle.Add a little water. (Add water little by little as required).
Make a pliable dough. Keep it covered until you are ready to cook.
(B) To make the Dough:
Combine the four & 1 teaspoon cooking oil in a large bowl. Make a well in the middle.Add a little water. (Add water little by little as required).
Make a pliable dough. Keep it covered until you are ready to cook.
(C) To make the Rotis:
Make lemon sized balls of the dough. Flatten between your palms to make thick disks.
Dredge in dry flour & roll out about 6 inches in diameter with minimal & equal pressure with the help of a rolling pin.
Place on a hot Tawa/Griddle or Pan. Roast for a couple of minutes flipping a few times.
When light brown spots appear on top of the Roti. Place it on top of a Roti ring or directly on open flame with the help of tongs. Cook until the Roti fluffs up.
Remove on a plate lined with a paper napkin. Apply Desi Ghee if you wish to. Make the rest of the Rotis the same way.
