Bedmi Puri with Aloo Sabzi:
Active prep time: 25 minutes
Idle prep time- 1.5 hours
Cooking time: 20-25 minutes total
Serves: 4
For Bedmi poori:
Dal ki pitthi: (Mixture of dal which will go in the dough)
Urad dal 3/4cup
Water to saok
½ inch Ginger
1 Green chilli
1 tsp red chilli powder
1 tsp coriander powder
½ tsp garam masala
1 tsp saunf (Fennel)
1 tsp Kasuri methi
1 tsp salt
Kneading of the dough:
1 ¾ cups wheat flour
½ cup rava (sooji, semolina)
½ cup Luke warm water
Oil 2 tsp
For aloo ki sabzi:
2 tbsp desi ghee
1 tsp jeera
1 inch ginger (Chopped)
2 green chillies (Chopped & as required)
1 tsp saunf crushed (Fennel seeds)
1 tsp coriander seeds crushed (Sabut dhania)
2 dry red chillies
1 tsp hing (Asafoetida)
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
2 tsp soaked methi seeds (Fenugreek seeds, soaked for 2 hours minimum)
1 tbsp besan (Gram flour)
5 Boiled potatoes rough mashed
Salt to taste
Water as required,l I used about 1 lire
1 tbsp Jaggery/sugar (optional)
Amchur 1 tsp
Kala namak a pinch (Optional)
Kasuri methi 1 tsp
Fresh coriander as required & if available in lockdown
Methods:
For Bedmi poori:
1.Bedmi is prepared majorly in two ways which is by either stuffing the pitthi in the dough or by kneading the pitthi along with the dough. I have used the second method because it will be easier for all of you. So let’s make the pitthi.
2.Wash the urad dal nicely & soak the dal in enough water for 1-2 hours. If you soak it for longer which is 5-6 hours then it is cool.
3.While soaking the dal also soak the methi seeds which will be using for the aloo (Just a tip)
4.Strain the dal and discard the water. Now use a mixer grinder to grind the dal, add in the ginger, chilli, red chilli powder, coriander powder, garam masala, saunf, Kasuri methi & salt. Use the pulse mode or grind the dal by starting & stopping the grinder briefly so that we get a coarse dal mixture. You can add minimum water to grind the dal if required. Dal ki pitthi is ready.
5.Now in a mixing bowl or on a kitchen platform add the wheat flour, rava, dal ki pitthi, oil & start mixing. Use luke warm water to knead a stiff dough. Add the water gradually so that you do not add excess water into the dough.
6.You can also add some oil or ghee into the flour earlier to add some moin into the dough for extra flakiness, it is completely up to you, I added the oil later which worked perfectly well.
7.Once the dough comes together, knead it for 3-4 minutes & apply some oil on top of the dough. Cover with a damp cloth and rest the dough for 30 minutes.
8.After 30 minutes, set a wok or kadhai on high flame & heat some oil. You do not need a lot of oil, just 1-1.5 inches from the bottom of the kadhai is enough.
9.Now shape some dough roundels for the bedmi, use a rolling pin to roll out thick puris. The puri just be just a little thicker than normal puris. You can use some oil if the dough is sticking to the rolling pin or the platform.
10.Once the oil is hot , reduce the flame a little and test the oil by adding a small piece of dough into the oil, the dough should immediately rise up & oil should be bubbling around the dough.
11.Now add in the rolled puri & just give it 5 seconds to coat with oil. Now using your spatula start gentle pushing in inside the oil, this will allow the puri to fluff up immediately.
12.Once the puri fluffs up, flip and cook from the other side. If the puri is not coloured properly you can use the spatula to sprinkle some oil on the top to cook evenly. Fry the puri until it is crisp & golden brown. Strain the puri & leave it on a wire rack or absorbent paper to remove excess oil. Repeat until puris are fried & served.
For aloo ki sabzi:
1.You need boiled potatoes for this recipe, so you can boil the potatoes by pressure cooking them for 2-3 whistles in a pressure cooker or boil until done.
2.Set a kadhai on medium heat and add some desi ghee, you can use oil too.
3.Now add in the 1 tsp jeera, ginger (Chopped), green chillies (Chopped & as required), crushed saunf (Fennel seeds), crushed coriander seeds (Sabut dhania), dry red chillies & sauté for a minute. Do not over burn the spices.
4.Now add in the hing (Asafoetida), turmeric powder (haldi), red chilli powder, soaked methi which we had soaked earlier, besan (Gram flour) & cook for half a minute.
5.Now roughly crush or mash the potatoes with your hands and add it in, this is key to the texture. Just be as rough as possible.
6.Add the water, I used 1 litre because the sabzi thicken if we do not serve immediately. You can adjust as required.
7.Add salt to taste, add a lil less as we will add some black salt in the end which is optional.
8.Cook for 8-10 minutes on medium flame.
9.Now add in the aamchur powder, kasuri methi, black salt and cook for 2 minutes.
11.Add some fresh coriander & garnish with some ginger juliennes & fresh coriander & serve the delicious aloo ki sabzi with the crisp bedmi hot!
