Bedmi Puri with Aloo Sabzi

Name: Bedmi Puri with Aloo Sabzi
Ingredients: 1 cup whole wheat flour (about 120 grams); 1/4 cup urad dal (about 45 grams); Semolina (as needed); 1 piece ginger; 2 green chilies; 1 tablespoon fennel seeds, coarsely ground; 1 tablespoon cumin powder; 1 tablespoon red chili powder; 1 tablespoon coriander powder; 1 pinch asafoetida (hing); Salt to taste; 3 tablespoons oil (for mixing into dough); 4 boiled potatoes; 2 tomatoes, pureed; 1 tablespoon cumin seeds; 1 tablespoon red chili powder; 1/2 tablespoon Kashmiri red chili powder; 1 tablespoon coriander powder; 1/2 tablespoon black pepper powder; 1/2 tablespoon garam masala; 1 tablespoon cumin seeds; 2 green chilies; 1 tablespoon dried fenugreek leaves (kasuri methi); 2 tablespoons plain yogurt; as needed Oil

Veena Chopra @veena31

Bedmi Puri is a famous North Indian breakfast dish, especially popular in Agra where it's served at almost every shop in the morning. There are two ways to make Bedmi Puri: one by kneading wheat flour with dal and semolina, and another by stuffing the puris with dal. Bedmi Puri is usually made with moong dal or urad dal. Here, I have used urad dal to make Bedmi Puri.

Veena Chopra @veena31

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Ingredients

Ingredients for Bedmi Puri
1 cupwhole wheat flour (about 120 grams)
1/4 cupurad dal (about 45 grams)
Semolina (as needed)
1 pieceginger
2green chilies
1 tablespoonfennel seeds, coarsely ground
1 tablespooncumin powder
1 tablespoonred chili powder
1 tablespooncoriander powder
1 pinchasafoetida (hing)
Salt to taste
3 tablespoonsoil (for mixing into dough)
Ingredients for Aloo Sabzi
4boiled potatoes
2tomatoes, pureed
1 tablespooncumin seeds
1 tablespoonred chili powder
1/2 tablespoonKashmiri red chili powder
1 tablespooncoriander powder
1/2 tablespoonblack pepper powder
1/2 tablespoongaram masala
1 tablespooncumin seeds
2green chilies
1 tablespoondried fenugreek leaves (kasuri methi)
2 tablespoonsplain yogurt
as neededOil

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Steps

1

To make Bedmi Puri, soak the urad dal in warm water for 1 hour. Drain the water and add the dal to a blender with ginger and green chilies. Grind to a coarse paste. In a bowl, mix together the whole wheat flour, urad dal paste, semolina, salt, red chili powder, fennel, cumin powder, coriander powder, a pinch of asafoetida, and 3 tablespoons oil. Knead into a dough, coat with a little oil, cover, and let rest for 20 minutes. Divide the dough into balls and roll out puris.
2

Heat mustard oil and fry the puris until golden brown. Remove and place on paper towels to absorb excess oil, then serve on a plate.
3

To make the aloo sabzi, boil and peel the potatoes. Heat oil in a pan, add asafoetida, cumin seeds, green chilies, and pureed tomatoes. Sauté until soft. Add salt, red chili powder, turmeric, coriander powder, and Kashmiri red chili powder to taste.
4

Mix in a little yogurt for extra flavor. Mash the potatoes and add them to the pan. Crush dried fenugreek leaves in your hand and add them along with garam masala, black pepper powder, and chopped cilantro.
5

Your delicious Bedmi Puri and yogurt-based Aloo Sabzi are ready to serve.