Bedmi Poori Aur Aloo ki Sabzi
 
 
Traditional lentil stuffed fried bread and runny potato curry from Uttar Pradesh is a signature Indian combo meal known as Bedmi Poori Aur Aloo ki Sabzi
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4-5 People
Ingredients
For Bedmi Poori:
  • Spitted Black Gram without skin/ Kalai er Daal/ Urad Daal: 1 Cup
  • Whole Wheat Flour: 2 Cup
  • Fennel Seed / Mouri / Saunf Powder: 1 Tbsp.
  • Asafoetida / Hing: 1 Tsp.
  • Dry Ginger Powder / Sonth: 1 tsp. ( if not available 1 Tsp. a ginger paste can be used )
  • Red Chili Powder: 1 tsp.
  • Dry Mango Powder/ Aaamchoor Powder: ½ tsp.
  • Coriander/ Dhane / Dhaniya Powder: 1 Tsp.
  • Clarified Butter / Ghee: 2 tbsp.
  • Salt: to taste
  • Green Chili: 2
  • Vegetable Refined Oil: for Deep Frying
For Bedmi Aloo ki Sabzi:
  • Potato: 4-5
  • Tomato: 1, finely chopped
  • Tomato: 2 medium sized, Pureed
  • Cumin Seed: 1 Tsp.
  • Coriander / Dhane / Dhaniya Powder: 1 Tsp.
  • Cumin Powder: 1 Tsp.
  • Red Chili Powder: 2 Tsp.
  • Dry Red Chili: 2
  • Turmeric Powder: 1 Tsp.
  • Grated Ginger: 1 Tbsp.
  • Dried Fenugreek Leaves / Kasuri Methi: 1 tsp.
  • Clarified Butter / Ghee: 1 Tbsp.
  • Mustard Oil: 2 Tbsp.
  • Salt to taste
  • Wheat Flour: 1 tbsp. (optional)
Instructions
To make Bedmi Poori:%how to make Bedmi Poori step by step
  1. Soak Kalai / Urad Daal in water for 4-6 hours or preferably overnight and make a coarse paste of the soaked Daal along with green chillies. Try to use almost no water to make the paste.
  2. In a bowl mix flour with Fennel Seed Powder, Asafoetida, Dry Ginger Powder, Red Chilli Powder, Aaamchoor Powder, Coriander Powder and salt .
  3. Now add Daal paste to the flour mixture and start kneading and if required add very little water to make a semi-soft dough.
  4. Add Ghee to the dough and again knead for a minute or so.
  5. Now cover the dough with a wait cloth and give it a rest of 20 minutes.
  6. Knead the dough one more time and divide it into 15 equal sized balls.
  7. Heat sufficient oil in a pan.
  8. Take a ball and start rolling into a 5” circle and fry it on medium flame to get a golden Poori.
  9. Don't fry Poori on high flame.
  10. Following the process mentioned fry all the Poories.
To make Aloo Ki Sabzi:%Making of Bedmi aloo ki Sabzi step by step
  1. Boil potatoes with little salt and drain the water from the pan.
  2. Don't cut the Potatoes into cube like we usually do while making a Potato dish instead break potatoes with the help of the back side of a spatula/ ladle to get uneven pieces and some Mashed Potatoes. This dish is specified by the texture of the potatoes.
  3. In pan heat ghee and oil and temper the ghee-oil mixture with dried Red chilies, Asafoetida and Cumin seeds.
  4. Now add dried Fenugreek leaves and cook for 1 minute in medium flame.
  5. Then add Tomato puree and ginger paste and cook for 2-3 minutes.
  6. Add Cumin powder, Coriander powder, Turmeric powder, Red Chili powder, and salt and then cook for another 2-3 minute or until oil comes from the mixture.
  7. Add potatoes and mix with the spices well and then add 3 cups of water to the mixture.
  8. In half a cup of water add 1 tbsp. of wheat flour and mix properly and then add this mixture to the potato gravy. This step is optional but provides a good texture to the gravy.
  9. Boil the Sabzi till you get the desired consistency; however, it’s preferred to be a bit runny.
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2014/11/bedmi-poori-aur-aloo-ki-sabzi/