Ingredients :

For Stuffing:

• 1 Cup          Urad Dhuli Dal
• 1/2 tsp         Hing ( Asafoetida )
• 1 tsp            Garam Masala
• 2 tsp            Feenel Seeds ( Saunf ) coarsly crushed
• 1 tsp            Cumin Powder
• 1 tsp            Amchoor ( Dry Mango ) Powder
• 1/2 tsp         Turmeric Powder
• 1 tsp            Red Chilli Powder
• 1 tsp            Dry Fenugreek Leaves ( kasoori Methi )
• 1 Cup          Water

For the Dough:

• 2 Cups      Wheat Flour
• 1/2 Cup     Sooji ( Rawa )
• 1/2 tsp       Ajwain / Carom Seeds
• 1/2 tsp       Salt
• 1 tsp          Dry Fenugreek Leaves ( kasoori Methi )
• 3 tbsp        Ghee / Oil

For Dubki Wale Aloo Ki Sabji :

• 2 tbsp          Refined Oil
• 1/4 tsp         Hing ( Asafoetida )
• 2 Bay           Leaves
• 4-5               Cloves
• 1 tsp            Ginger chopped
• 2                  Green Chillies sliced
• 1/4 tsp         Turmeric Powder (Haldi)
• 1 tsp            Gram Flour
• 1 tsp            Red chilli Powder
• 1/2 tsp         Black Pepper Powder
• 3/4 Cup       Tomatoes pureed
• 5                  Potatoes Boiled & Mashed
• 1 tsp            Coriander Powder
• 1/2 tsp         Dry Mango Powder ( Amchoor Powder )
• 1/2 tsp         Cumin Powder
• 1 tsp            Garam Masala Powder
• 1/2 tsp         Dry Fenugreek Leaves ( kasoori Methi )

Instructions :

Preparing Stuffing:

1. Grind the Dal into a fine powder.

2. Add all the dry ingredients of the stuffing and mix with water. It the dough is very hard add extra water into it.

3. Cover and keep aside for 20 minutes.

Preparing Dough:

1. In a Mixing Bowl take Wheat flour and Sooji.

2. Add Ajwain, Salt, Kasoori Methi, Ghee and mix well.

3. Knead a soft dough by adding warm water.

4. Cover and keep aside for 20 minutes.

Preparing Dubki wale Aloo:

1. Heat oil in a heavy bottomed vessel, once hot, add Add the Asafoetida, Bay leaves, Cloves, Cumin seeds and saute for few seconds. Add the green chili and ginger . Saute for few seconds.

2. Add turmeric Powder, Gram Flour and saute .

3. Now add Red chilli Powder, Black Pepper powder, Tomato Puree and cook till the tomatoes are cooked properly.

4. Add the boiled potatoes chunks and give a stir. Add 4 cups of water and salt and bring to a boil. 

5. Place lid and cook on low medium flame for 12-15 mts.

6. Add Amchur Powder , Garam Masala powder , Coriander Powder and Cumin Powder mix. Turn off flame.

7. Add the chopped coriander leaves and mix. 

Making Mathura ki Bedwi Puri :

1. Make small Balls of dal mixture and keep aside.

2. Knead the flour again . Take one ball of dough and flatten it with your hands.

3. Now add one stuffing ball into this and seal the dough properly.

4. Gently press this stuffed piece with the other hand and flatten i. Keep it aside on a plate. Repeat the process with the remaining pieces of dough.

5. Pour oil in Kadhai(pan) and heat. Pick one stuffed piece, while exerting minimum pressure roll it into a slightly thick Puri with a diameter of 3-4 cms. Put Puri into hot oil. 

6. Fry on a medium flame till it turns brown on both sides. Take out Puri from Kadhai  and place it on a plate covered with a paper napkin. Similary, fry the remaining Puris.

7. Serve Hot with prepared dubki wale aloo ki sabji.