non-vegetariansoy-free
odia
Macha Bhaja, Bihari Arna and Odia Dalma
Crispy Macha Bhaja with protein-packed, gut-friendly Dalma & Arna – a delicious, soul-satisfying combo!
45 min
981 cal
46gProtein
131gCarbs
32gFat
3Recipes
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Crispy Puri with perfectly spiced Aloo Tarkari - the ultimate comfort food for an energy-giving start to your day!
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Serving size: 1 serving
Prepare the Dough
A simple and comforting potato curry made with boiled potatoes simmered in a savory onion-tomato gravy. This North Indian classic is the perfect accompaniment for hot puris or rotis, making it a beloved breakfast or lunch dish.
Serving size: 1 serving
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Crispy Puri with perfectly spiced Aloo Tarkari - the ultimate comfort food for an energy-giving start to your day!
This odia dish is perfect for breakfast or lunch. With 633.26 calories and 13.15g of protein per serving, it's a nutritious choice for your meal plan.
Knead and Rest the Dough
Shape and Roll the Puris
Fry the Puris
Drain and Serve
Prepare the Potatoes: Boil the potatoes until they are fork-tender, which takes about 15-20 minutes in a pot or 2-3 whistles in a pressure cooker. Once they are cool enough to handle, peel the skins and gently crumble them with your hands into large, uneven chunks. This texture is key to the dish. Set aside.
Sauté Aromatics: Heat oil in a kadai or a heavy-bottomed pan over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds. Add the hing, followed immediately by the finely chopped onions.
Build the Masala Base: Sauté the onions for 6-8 minutes, stirring occasionally, until they become soft and light golden brown. Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Cook Tomatoes and Spices: Pour in the tomato puree. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala. Now, add the turmeric powder, red chili powder, and coriander powder. Stir well and cook for one more minute until the spices are fragrant.
Combine and Simmer: Add the hand-crumbled potatoes to the pan. Gently toss them with the masala for about a minute, ensuring they are well-coated. Pour in 2 cups of hot water and add salt. Stir to combine.
Simmer the Curry: Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes. This allows the potatoes to absorb the flavors of the gravy. If you prefer a thicker gravy, gently mash a few potato chunks against the side of the pan with your spoon.
Finish and Serve: Turn off the heat. Stir in the garam masala powder and garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving. This dish is best enjoyed hot with puris, roti, or paratha.