Ingredients:

For Anda Aaloo Dum

Boiled Eggs: 6
Cooking Oil: 5 Tablespoons
Potatoes 4 (Peeled And Cut Into Cubes)
Onion 1 (Thinly Sliced)
Red Chilly Powder: 1/2 Teaspoon & Turmeric Powder: 1/2 Teaspoon (Mixed Them Both)
Ginger 1/2″ Piece (Peeled And Grated)
Cinnamon 1 Stick
Small Or Big Cardamom 2
Cloves 4
Tomato Paste 1 Small Tin
Fresh Green Chillies: 2 (Chopped)
Turmeric Powder 1 Teaspoon
Coriander Powder 2 Teaspoons
Red Chilly Powder 1/2 Teaspoon
Hot Water: 1 Cup
Salt To Taste
Fresh Coriander Leaves 3 Tablespoons (Chopped)

For Puris

Plain Flour (Maida): 1/2 KG
Mil: 1 Cup
Baking Soda: 1/4 Teaspoon
Crushed Cumin Seeds 1/2 Teaspoon
Cooking Oil Enough For Deep Frying
Salt 1/2 Teaspoon

Preparation:

Anda Aaloo Dum

Peel the eggs and make four little slits lengthwise but leave 1/2″ gap at the ends. Heat the cooking oil in a non-stick pan and fry well the potatoes until they get brown. Take the fried potatoes out in a plate. Remove the pan from the stove and add the red chilly powder and turmeric powder mixture. Now put the pan back on stove and fry eggs until they get brown. Take them out in a plate too. Now in the remaining oil add onion, ginger, cinnamon, cardamoms, cloves and green chillies and stir fry them all until onion gets light brown. Now add tomato paste, turmeric, coriander powder and red chilly powder and fry well. After a little frying now add potatoes, salt and hot water and cover the pan until potatoes get tender. Stir fry with little intervals. Now add fried eggs and let them cook for four to five minutes. Remove from fire, garnish with coriander leaves and serve hot with puris.

Puris

Pour three tablespoons of cooking oil in plain flour and rub it with hand. Now add salt, baking soda and crushed cumin seeds. Then pour milk and make a smooth dough. Cover the dough with a moist cloth and leave aside for ten minutes. Apply little warm cooking oil into your palms and make small balls (pairhas) with the dough. Now roll out the balls into small sized rotis and deep fry them in cooking oil.

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