How to Cook Tasty Dhuska With Aloo Chane Ki Sabzi

Dhuska With Aloo Chane Ki Sabzi. Dhuska is a famous traditional food of Jharkhand. It is prepared with dal and chawal and is generally enjoyed with spicy aloo chana sabzi. Dhooska or Dhuska or Dushka is a popular deep fried snack eaten all over Jharkhand.

Dhuska Aloo chane ki sabji amp chane ki chutney झ रख ड स प शल ड श ध सक चन क सब ज और चटन क स थ. Bhandarewale Aloo ki Sabzi - Bhandara Style Aloo Sabzi - Langar Style Aloo Sabji. धुस्का बनाने का सही और आसान तरीका - Jharkhand Cooking Network. You can have Dhuska With Aloo Chane Ki Sabzi using 27 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Dhuska With Aloo Chane Ki Sabzi

You need of For the Dhuska.
Prepare 1 Cup of Rice.
You need 1/2 Cup of Chana(gram) Dal.
You need 1/4 Cup of White Urad Dal.
It's 1 Inch of Ginger.
You need 4 of Green Chillies.
Prepare 1 Tsp of Cumin Seeds.
It's To taste of Salt.
You need 1/2 Tsp of Turmeric Powder.
You need 1/2 Tsp of Asafoetida/Heeng.
Prepare 1 handful of Coriander leaves (Finely chopped).
It's As needed of For deep frying Oil.
You need of For the Aloo Chane Ki Subzi.
You need 6 of Medium Potatoes.
It's 3/4 cup of Black Chana(Chickpeas).
It's 2 of Bay Leaves.
It's 2 of Whole Dry Red Chilies (Broken).
You need 1/2 Tsp of Asafoetida/Heeng.
You need 1 Tsp of Cumin Seeds.
Prepare 1 Tsp of Paanch Phoron.
It's 1 Tsp of Coriander Powder.
Prepare 1 Tsp of Cumin Powder.
You need 1 Tsp of Red Chili Powder.
You need 1 Tsp of Black Pepper Powder.
Prepare 1 Tsp of Turmeric Powder.
You need 2 Tsp of Raw Mango Powder/Amchur.
You need 2 Tbsp of Mustard Oil.

Dhuska aur Aloo Chana ki Recipe / Famous snacks of Jharkhand. Aloo #Chana ki Sabzi #Aloo Chana Masala Recipe #Aloo Chana Curry Spicy Aloo Chane ki Sabzi #Aloo Kaddu channa sabzi is prepared using aloo , sweet pumpkin and brown chick pea. Dhuska recipe,dhuska,dhuska kaise banta hai,dhuska banane ki recipe,dhuska. Rajasthani Aloo ki Sabzi is a no onion, garlic sabzi cooked in a yoghurt gravy.

Dhuska With Aloo Chane Ki Sabzi instructions

(A) For the Dhuska:.
Wash the rice, chana daal & urad daal thoroughly until the water runs out clear. Soak together with enough water for 4-5 hours or overnight. Drain the water completely..
Grind the soaked Rice, Daals, Ginger & Green Chillies to a super fine/smooth paste with 1/2 cup of water. Use the same cup that you used for measuring the Rice & Daals. Transfer to a medium mixing bowl. Leave it tightly covered to ferment for about 2 hours..
Add the Cumin Seeds, Asafoetida, Salt & Turmeric. Stir well. Heat oil in a wok over medium-high heat. Test with a small blob of the batter to check the temperature of the oil. It should puff up & rise..
Take a small ladleful (about 1.5 inches diameter) of the batter. Pour it into the hot oil in a single stream. Take a slotted spoon & pour the hot oil on top of the Dhuska. Press it down gently. It will puff up like a Poori. Flip it. Let the other side cook. Cook 2-3 minutes per side..
Repeat the same procedure for making the rest of the Dhuskas. You may make multiple Dhuskas at a time depending upon the size of your wok..
(B) For the Aaloo-Chane Ki Subzi:.
Soak the black chana for 4-5 hours or overnight with enough water to allow the chana to double in size..
Peel the potatoes. Cut into halves. Wash thoroughly under running water..
Smoke mustard oil in a Pressure Cooker or Instant Pot. Reduce heat. Let the oil cool down a little bit. Tip in the cumin seeds, paanch phoron, bay leaves, dry red chilies & the asafoetida..
Drain the water from the chana. Add the soaked chana to the pressure cooker followed by the potatoes & the turmeric, red chili powder, coriander powder, cumin powder, black pepper powder and salt. Stir well..
Add 3 cups water. Pressure cook for 10 minutes. Let the pressure release automatically. When the pressure releases, lightly crush the potatoes into small-medium, irregular pieces. Add the Amchur. Stir well..
Transfer to a serving bowl. Garnish with chopped coriander leaves & green chilies..
Serve hot with Dhuskas. Enjoy!.
Note: 1. The consistency of the batter is the key. It should not be too thick or too runny. 2. If it is too thick, the Dhuskas will not puff up like Pooris. They will be lumpy, more like Vadas or Pakoras. 3. The interior should be hollow exactly like Pooris have. 4. If it is too runny, the Dhuskas will disintegrate in the oil..

This delicious sabzi with puris is a wonderful combination. Rajasthani Aloo ki sabzi - potatoes cooked in a yoghurt gravy. The humble potato can be cooked in number of ways. Potatoes are perhaps the most widely used. Easy Dhuska Recipe: Step by Step Dhuska Recipe, Tips to make Dhuska at home, Dhuska Ingredients Dhuska is a North Indian recipe.