We travel next to Madhya Pradesh, a state that holds the central position in Indian. It is surrounded on all sides by other states and I read that there are so many dishes that are famous here that are famous in other states as well.

From what I read, sweets are supposed to be very famous in this state. Apart from that the kebabs and poha that are famous, the Jalebis are supposed to very famous and eaten for breakfast. I can just imagine myself doing that!

While it was all fun to read about this state, most things that were supposed to be famous, was either not possible or already done. Especially in my bread category I was not having any choice. During one of our discussions, Varada suggested we search with the capital name or the popular city and look for dishes. This landed me in Palak Pooris. These pooris are supposed to have originally from Indore. I already have couple of versions and I wasn't sure how else one can make Palak Pooris. Next one was the Daal Bafla, which is also popular dish in Rajasthan and Gujarat as well.

So I drew blank on all sides, until I landed here, I atleast had the blogger saying these were what they made in their home town and I landed with the chutney as well. I pretty much had to search for the Aloo ki Jhol, which literally means potatoes in liquid.

I love Kachoris, and was very eager to know what other types were there for me to try. I was surprised to read that the pooris with dal stuffings are referred as Kachoris in MP. These pooris are also called as "Bhidai" These are pooris with dal stuffed in them and served as main bread during meal time and you guessed it right. These are served with potato gravy and Dhaniya Chutney!

I tell you, by the end of my cooking of all states, one dish I must have cooked in different styles, different forms, was the Potato in different avatars. The love that each state seem to have for this spud, is beyond my understanding. And imagine, I was cooking each day each state, and ended up making potatoes almost back to back. I literally had to pause in between just to have a change.

I remember what Vaishali's friend said when I had asked her about Aloo subzi and she said they make Aloo in 40 different ways. That's just unimaginable! Anyway I got to make this version of Aloo Ki Jhol from EatandDust site recipe and I am not sure where I read that this belongs to MP. Just now when I went back to check, I am unable to read. However this post will be referred again for another state later.

For now I have already made and done with and I am not going to change as the meal was one satisfying one. Yea it was another deep frying day when never ceased for a more than a month at home.

Aloo ki Jhol

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Ingredients Needed:

Potatoes - 2 big
Oil - 2 tsp
Cumin Seeds - 1 tsp
Methi Seeds - 1/2 tsp
Ginger Garlic paste - 1 tsp
Turmeric powder a pinch
Dried Red Chilie -1
Tomatoes - 2 medium
Red Chili powder - 1 tsp
Coriander powder -1 tsp
Garam Masala - 1/2 tsp

How to make Aloo ki Jhol

MW Potatoes for 8 mins. Soak and peel the skin, mash it roughly.

Heat a non stick pan with oil, add cumin seeds, methi seeds, ginger and garlic paste, dried red chilli and turmeric powder.

Give the mixture a good stir then add 2 finely chopped tomatoes. Simmer and then the spice powders. Cook for about 10 minutes for tomatoes to soften.

Now add the potatoes, about 2 cups of water along with half a cup of chopped coriander. Bring to the boil and cook for about 5 minutes.

Simmer for the subzi to thicken a bit.

Serve with Pooris.

Dhaniya Chutney

Ingredients Needed

Dhaniya / Coriander leaves, chopped - 1 bunch

Jeera / Cumin seeds - 1 tsp

Green chillies, chopped - 1-2

Amchur / Dry mango powder - 1/2 tsp

Lemon juice - 1 tsp

Garlic - 2 cloves

Salt to taste

How to make the Coriander Chutney

Grind all the above ingredients with no water to a smooth paste in a grinder. Adjust seasoning according to taste.

Notes

Lemon juice gives it a nice color.

If you have excess, you can store this in fridge for a day or so. Beyond that it gets spoiled.

Bhidai / Atta-Dal Kachori

Ingredients Needed

Wheat Flour - 2 cups
Split yellow Moong Dal, soaked overnight - 1/2 cup
Urad Dal, soaked overnight - 1 cup
Oil - 2 tsp
Fennel powder - 1 tsp
Hing - 2 pinches
Salt to taste
Oil for deep frying

How to make the Kachori

Wash and soak the dals overnight or for atleast 3 -4 hrs.

Grind the dals to a fine paste using as little water as you can.

Heat a non stick pan, with oil, hing and fennel powder. Cook till the dal comes out cooked. Make a small ball, keep it aside.

Knead the wheat flour to a stiff dough. Pinch out enough size ball, flatten in the center, place the stuffing and close on all sides.

Dust and roll out as pooris.

Heat a kadai with oil, gently slide in and cook on both sides of the pooris.

Serve with Aloo ki Jhol and Dhaniya Chutney

Notes:

The recipe mentions that after grinding, the dal has to be kneaded with the flour to a stiff dough and then rolled out as pooris.

I wasn't really sure how it will turn out, so I sautéed the dal and stuffed it. My pooris turned out well without any problem. Maybe someday I might try that method as well.

The chutney and the aloo subzi tasted awesome.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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Recipe

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Bhidai / Atta Dal Kachori, Dhaniya Chutney, Aloo ki Jhol from Madhya Pradesh

Course Main Dish – Gravies

Cuisine Madhya Pradesh

Dish Type Poori Recipes

Author Srivalli

Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

Comments

Nivedhanams Sowmya says

April 14, 2014 at 6:51 pm

love that chutney!! so flavorful and so tasty!!
Appreciate you taking step wise clicks when both your hands are busy in the pics... how do u do it? Timer?

divya says

April 14, 2014 at 11:25 pm

looks sooo yummy n delicious....

vaishali sabnani says

April 15, 2014 at 2:09 am

I like the daal wala poori, though we make a paratha in similar manner..also would love to try in all mix version.the whole platter is very very inviting.

Suma Gandlur says

April 15, 2014 at 2:49 am

Lovely platter, valli. My SIL have been living in Indore for decades now and even I had a hard time in finding dishes.

Priya Suresh says

April 15, 2014 at 8:19 am

Thats a fabulous stuffing for poori, sounds seriously very interesting, Aloo jhol and chutney looks fantastic side dish for those puffy pooris.

Radha Natarajan says

April 15, 2014 at 11:49 am

such a delightful pleasure to visit your blog and specially these recipes, so delicious they sound, all lip smacking kinds.

The Pumpkin Farm says

April 15, 2014 at 1:48 pm

very nice platter, beautiful recipes

Briju Parthasarathy says

April 15, 2014 at 2:22 pm

Such a colourful presentation and Love the platter, have tried these dishes and sure yours would be yummy and very tasty

Varadas Kitchen says

April 17, 2014 at 3:20 am

Searching for interesting recipes was hard enough but looking for a particular category must have been so much harder. Thanks for the reference in your post.

Your gravy looks a lovely red color. Bhidai look like a really light weight Kachori. Nice combo.

Gayathri Kumar says

April 17, 2014 at 6:33 am

Chutney's colour has come out so nice. The dal stuffed poori along with potatoes and chutney looks super inviting...

Jayanthi Padmanabhan says

April 18, 2014 at 9:44 am

really surprised that a stuffed poori puffs up so beautifully.. lovely combination. like the aloo ki jhol

Harini-Jaya R says

April 18, 2014 at 3:25 pm

These kind of puris are very common in most of the northern states known by different names. Love those stuffed puris.

Nalini's Kitchen says

April 19, 2014 at 2:38 am

Such a wonderful platter,perfectly puffed up poori,aloo jhol got a very nice color and dhaniya chutney has turned out well..

Saraswathi Tharagaram says

April 23, 2014 at 3:51 am

These pooris looks like bhatura!! and they nice puffed up like restaurant one..I am tempted with the stuffing..Bookmarking it and try it soon..

Chef Mireille says

April 28, 2014 at 2:46 pm

what a great combo - I wouldn't mind having this for a meal!!!

Pavani N says

April 28, 2014 at 5:56 pm

Love those dal filled pooris - they look soooo yummy.

Archana Potdar says

May 03, 2014 at 1:33 pm

Love it. We love kachoris and this bhidai seems like awesome. BTW the colour of the chutney is so delicious.

Padmajha PJ says

May 06, 2014 at 1:55 pm

Hahahaha!So true, we have cooked the humble potato in so many different forms for this BM!
The bread and the chutney look so great together!

Usha says

May 06, 2014 at 6:38 pm

Poori puffed up so well. Potato jhol and dhaniya chutney looks so good.

Sandhya Ramakrishnan says

May 11, 2014 at 2:40 am

perfect combo! I love the vibrant color of the dhaniya chutney!

Priya Srinivasan says

May 13, 2014 at 4:09 am

40 different aloo subzi's that is indeed a number! Being the favourite veggie amongst kids and most of the adults it needs to be cooked in all possible way!! Love the poori and the jhol!!

Manjula Bharath says

May 27, 2014 at 6:57 pm

wow such an tempting stuffed kachori and aloo jhol 🙂 I always drool over here every time i visit just awesome recipe selections valli 🙂 very well paired with coriander chutney looks yumm !!

Recipe

Bhidai / Atta Dal Kachori, Dhaniya Chutney, Aloo ki Jhol from Madhya Pradesh

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