Bedmi Puri Aloo Ki Sabji

Bedmi Puri is famous pure vegetarian North Indian Food. It’s a popular traditional breakfast recipe  in Delhi and Uttar Pradesh. Delhi is also popular for it’s spicy Chaat dishes and paranthe wali gali where all types of paranthe were served with spicy vegetables and pickles.Bedmi Puri can be eaten in breakfast as well as lunch. It’s a combination of deep fried stuffed puries with spiced lentil(urad dal) served with spicy potato curry(aloo sabji) and khatti meethi pumpkin(kaddu)sabji and methi chutney. About pumpkin sabji and methi chutney I will tell you in another post.

Bedmi Puri Aloo Ki Sabji is pure satvik food, it means no onion no garlic recipe.So it can easily be prepared in festive days like Holi or Diwali for breakfast or brunch.It’s surely satisfy your taste buds.Here is my easy step by step recipe.

So, Let’s Start Now,

Bedmi Puri

INGREDIENTS

For Puri

Whole wheat flour – 2 cups
Suji (semolina) – ¼ cup
Salt – ¼ tsp
Water – as required
Oil – 1 tbsp for dough
Oil – for frying

For Stuffing

Soaked urad dal – 1 cup
Oil – 2 tbsp
Cumin seeds – ¼ tsp
Hing(Asafoetida) – ¼ tsp
Red chili powder – ½ tsp
Coriander powder – ½ tsp
Fennel seed powder -¼ tsp
Salt – ½ tsp or as taste
Garam masala powder – ½ tsp
Amchur powder – ¼ tsp

METHOD

1.Grind the soaked and drained urad dal to a coarse paste.
2.Heat 2 tbsp of oil in a wok, add hing and cumin seed. Let it be crackle.
3.Now add ground dal paste and mix quickly,as it does not stick to the bottom.
4.After sauteing add all the spices and mix quickly, once it looks like a crumble mixture turn off the heat, transfer in a separate bowl to cool down.
5.Take a large bowl,add wheat flour, suji, salt, oil and water and make a firm dough.Rest the dough covered for 15 minutes.



6.Take a lemon sized roll from the dough and roll out 3 inch circle, place 1 tbsp of stuffing in the centre, roll the ball into a 5-6 inch circle.

7.Heat the oil in a wok, once the oil is hot, reduce the flame to medium high and slowly slide a rolled out puri into the hot oil.

8.Gently press the puri with a ladle and allow it to puff.Increase the flame and cook for a seconds and flip to the other side.Cook it till golden brown.
9.Remove the puri from the oil and place on absorbent paper. Make rest of the puris in the same way.

10.Serve hot Bedmi Puri with Aloo Sabji.

Aloo Ki Sabji

INGREDIENTS

Potatoes boiled- 5-6
Tomatoes pureed – 3
Ginger paste – 1 tbsp
Green chili chopped – 1
Oil or ghee – 2 tbsp
Cumin seed – 1 tsp
Methi seed – ¼ tsp
Hing – 1 pinch
Red chilli powder – ½ tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Salt – ½ tsp or as taste
Garam masala powder – 1 tsp
Amchoor powder – 1 tsp

Garnishing

Coriander leaves – 1 tbsp

METHOD

1.Peel the boiled potatoes and roughly break them into a sizeable pieces.
2.Take a pan, add oil or ghee in it, add cumin seed, methi seed and hing to it, when it crackle add ginger paste and chopped green chili saute for a seconds.
3.Now add tomato puree, cook it for few minutes.
4.Now add seasoning red chili powder, turmeric powder, salt and coriander powder cook it till oil seperates.
5.Add boiled potatoes and stir well, mixed the potatoes properly with masalas.
6. Add 2 cups water and covered with lid, cook it for 10- 15 minutes.
7. Now check the potatoes, it will properly mixed with the gravy.
8. Now add garam masala and amchur powder, mix well.
9.Garnish with coriander leaves.
10.Serve hot with Bedmi Puri.

Enjoy your Bedmi Puri Aloo Ki Sabji.

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