(A) To make the Lipatma Aaloo:
Heat oil in a wok or skillet.
Tip in the heeng and the ground masala.
Cook for a couple of minutes taking care not to burn it.
Add the ginger, green chilies and chopped tomatoes.
Cover and cook for 4-5 minutes over medium heat till the tomatoes are mushy and the oil separates.
Add the crushed potatoes followed by the turmeric, coriander powder, salt and red chili powder.
Stir well. Add water & let it boil for a few minutes until the gravy thickens.
Add the amchur powder and mustard oil or the chili pickle.
Cover and let it cook for another 5-7 minutes.
Sprinkle chopped coriander.
Serve hot with Urad Daal Pooris.
(B) To make the Urad Daal ki Poori:
Urad daal paste:
Wash the daal thoroughly. Soak for a few hours. Drain the water. Grind to a fine paste with:
4 Red chilies
2 Green chilies
1 Inch piece ginger
1/2 Teaspoon Coriander seeds
1/2 Teaspoon Fennel Seeds
Combine the flours, semolina, daal paste, oil and water.
Knead to a semi hard pliable dough.
Cover and let it rest for an hour.
Heat enough oil over high heat in a wok for deep frying.
Roll out into semi-thick poories about 6 inches in diameter. You may roll out a few & keep them in a large plate or tray.
Slide one rolled out Poori gently into the hot oil (medium heat). With the help of a slotted spoon, press it down lightly to fluff it up. Flip quickly. Cook the other side for a minute or so until crisp. Remove in a plate lined with absorbent paper towels/napkins. (Heat should be between medium & high).
Fry all the Pooris one by one in the same way. Serve immediately with the delicious Lipatma Aaloo & Pickle.
Enjoy!
Note: If stuffed red chilli pickle is not available, then add a heaped tablespoon of amchur powder and 1 teaspoon of kacchhi ghani mustard oil.
