Bedmi puri recipe | crispy bedmi poori & aloo ki sabzi recipe

For Bedmi Puri:

• 1.5 cups urad dal black gram
• 1 cup semolina suji
• 3 cups whole wheat flour atta
• 2 tablespoons oil for mixing
• 1-2 green chilies finely chopped
• 1 inch ginger grated
• 1 tablespoon fennel seeds
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 tablespoon dried fenugreek leaves kasuri methi
• Salt to taste
• Oil for deep frying

For Aloo Ki Sabji:

• 1 kg potatoes boiled and roughly mashed
• 2-3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon kalonji nigella seeds
• 1 teaspoon fennel seeds
• 1-2 green chilies finely chopped
• 1 inch ginger grated
• 2-3 dried red chilies
• 1 teaspoon dried fenugreek leaves kasuri methi
• 1 teaspoon asafoetida hing
• 1 tablespoon besan gram flour
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 4 medium tomatoes blended
• Salt to taste
• 1 teaspoon dried mango powder amchur
• 1 teaspoon garam masala
• 1 teaspoon black salt kala namak
• Fresh coriander leaves for garnish

Preparing Bedmi Puri:

• Rinse the urad dal and soak it in water for 2 hours. Drain the water and set aside.

• In a blender, combine the soaked urad dal with green chilies, ginger, and minimal water. Blend to a coarse paste.

• Mix Ingredients: In a large mixing bowl, combine the lentil paste with semolina, whole wheat flour, and spices (fennel seeds, coriander powder, red chili powder, cumin, dried fenugreek leaves). Add salt to taste and mix well. Drizzle in the oil and mix until crumbly.

• Knead the Dough: Gradually add a little water if needed to form a stiff dough. Cover and let it rest for 20-30 minutes.

Preparing Aloo Ki Sabji:

• Heat Oil: In a large pan, heat oil over medium heat. Add cumin seeds, kalonji, and fennel seeds. Let them splutter.

• Add the chopped green chilies, ginger, dried red chilies, and dried fenugreek. Sauté for a minute until fragrant.

• Stir in the besan and roast for a minute until lightly browned.

• Add turmeric, red chili powder, and the blended tomatoes. Cook until the mixture thickens and the oil separates.

• Add the roughly mashed potatoes, salt, and mix well. Adjust water for desired consistency. Let it simmer for a few minutes.

• Stir in amchur, garam masala, and black salt. Cook for another 2 minutes. Garnish with fresh coriander.

Frying the Puri:

• Prepare for Frying: Heat oil in a deep frying pan over medium heat.

• Grease your hands with oil, take small portions of dough, and shape them into small balls. Roll each ball into a thick circle.

• Carefully drop the rolled puris into the hot oil. Fry until they puff up and turn golden brown. Drain on paper towels.

Serve the hot Bedmi Puris with the spicy Aloo Ki Sabji. This combination is perfect for breakfast, lunch, or dinner, and is sure to be a hit at any gathering!
Enjoy your delicious Bedmi Puri & Aloo Ki Sabji!