Bedmi Puri & Aloo Ki Sabzi Introduction:
Bedmi Puri, also known as Urad Dal Puri, is a popular Indian breakfast dish that combines the goodness of lentils with the pleasure of deep-fried bread. Pooris are made from flour mixed with coarse urad dal paste, which gives them a unique texture and taste. These delicious puris are traditionally served with a spicy potato curry known as aloo ki sabzi. The combination of crispy puris and savory potato curry makes for a satisfying and delicious breakfast or brunch. In this blog post, we will explore the step-by-step recipe for Best Bedmi Puri Aur Aloo Ki Sabzi, a delicious and comforting dish loved by many.
Bedmi Puri Ingredients:
- Saloni Mustard Oil
- ½ cup soaked urad dal paste
- ¼ tsp asafoetida
- 1 tsp cumin
- 3-4 green chilies chopped
- 1 tbsp gram flour
- ¼ tsp turmeric (turmeric powder)
- ½ tsp red chili powder
- ½ tsp coriander powder (dhania powder)
- salt to taste
- ½ tsp amchur powder (dry mango powder)
- 2 cups atta (whole wheat flour)
- 4 tbsp semolina
- pinch of celery
- Pinch of kasoori methi (dry fenugreek leaves)
- Oil for frying puris
- Water
Potato Vegetable Ingredients:
- 5-7 tbsp Saloni mustard oil
- ¼ tsp asafoetida
- 1 tsp cumin
- 1 inch ginger, chopped
- 3-4 green chilies chopped
- ½ tsp turmeric (turmeric powder)
- 2 tsp red chili powder
- 1 tsp coriander powder
- 6 tomato puree
- Water
- Fresh coriander leaves for garnishing
Bedmi Puri & Aloo Ki Sabzi Instruction:
- First of all, soak urad dal for 4 hours. Then, grind the soaked dal to a paste using the minimum amount of water.
- Heat mustard oil in a non-stick pan and add asafoetida, cumin seeds, chopped green chilies, and gram flour. Fry on medium heat.
- Add urad dal paste, turmeric, red chili powder, coriander powder, and salt to the pan. Fry for a few minutes and add dry mango powder. Cook it until the stuffing gets cooked after mixing well. Keep it aside to cool down.
- Combine 2 cups flour, 4 tbsp semolina, salt, carom seeds, and kasoori methi in a mixing bowl. Mix well and add a little vegetable oil or refined oil to make a soft dough. Let it rest for a few minutes.
- Heat mustard oil in a non-stick cooker and add asafoetida, cumin seeds, chopped ginger, green chilies, turmeric, red chili powder, and coriander powder. Cook for a few minutes.
- Add tomato puree and salt to the cooker. Cover and cook for 15-20 minutes till the flavors meld well.
- Put potatoes and water in the cooker. Cover with a lid and cook till one whistle.
- For frying the pooris, heat mustard oil in a non-stick pan.
- Take a portion of the dough and flatten it to make a small disc. Place a spoonful of urad dal stuffing in the center and seal the edges to make a peda. Fry the puris in hot Saloni mustard oil till they become golden brown and crisp. Repeat the same process for the remaining dough.
- Mash the cooked potatoes and put them in the prepared tomato gravy. Mix well and garnish with fresh coriander leaves.
Bedmi puri with potato curry is now ready to be served hot.
Bedmi Puri & Aloo Ki Sabzi Conclusion:
Bedmi Puri and Potato Curry is a classic Indian breakfast combination that offers a variety of flavors and textures. Crispy and delicious puris made of urad dal paste go well with spicy and tangy potato curry. Whether you’re hosting brunch or want to enjoy a hearty breakfast, this dish is sure to be a crowd-pleaser. Aromatic Saloni mustard oil adds an extra layer of flavor to the dish. So, try this recipe and enjoy the goodness of Bedmi Puri and Aloo Ki Sabzi, which is a perfect amalgamation of taste and tradition!
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