Bedmi Puri and Aloo Sabzi

Name: Bedmi Puri and Aloo Sabzi
Total time: 4800 s
Yield: Serves 4 people, makes 20 puris
Ingredients: For the puri****; 2 cups whole wheat flour + 1 cup semolina (sooji); 1 teaspoon salt; 1 teaspoon carom seeds (ajwain); 1 tablespoon dried fenugreek leaves (kasuri methi); 4 tablespoons oil; For the stuffing****; 1/2 cup split urad dal; 2 teaspoons fennel seeds + whole coriander seeds + 1 teaspoon cumin seeds, coarsely crushed; 4 teaspoons oil; 1/4 teaspoon turmeric; 1/4 teaspoon asafoetida (hing); 1 teaspoon chili flakes + salt + garam masala + dried mango powder (amchur); For the potato curry****; 4 boiled potatoes; 2 tablespoons oil; 1 teaspoon cumin seeds; 8 black peppercorns; 1 black cardamom pod; 3 cloves; 1 bay leaf, coarsely crushed; 1/2 teaspoon turmeric; 1/4 teaspoon asafoetida (hing); 2 teaspoons whole coriander seeds + fennel seeds, coarsely crushed; 2 tomatoes; 1 inch piece ginger; 2 green chilies, ground; 2 teaspoons Kashmiri red chili powder; 2 teaspoons salt; 1 tablespoon dried fenugreek leaves (kasuri methi)

Dipika Bhalla @cook_1952

Mumbai

Agra's famous recipe. Bedmi puri is made by stuffing wheat flour dough with spiced urad dal. Today, I’ve made it in a very simple way. You can make the puris soft or crispy, as you like.

Dipika Bhalla @cook_1952

Mumbai

Agra's famous recipe. Bedmi puri is made by stuffing wheat flour dough with spiced urad dal. Today, I’ve made it in a very simple way. You can make the puris soft or crispy, as you like.

Saved

Ingredients

1 hour 20 minutes

Serves 4 people, makes 20 puris

For the puri****
2 cupswhole wheat flour + 1 cup semolina (sooji)
1 teaspoonsalt
1 teaspooncarom seeds (ajwain)
1 tablespoondried fenugreek leaves (kasuri methi)
4 tablespoonsoil
For the stuffing****
1/2 cupsplit urad dal
2 teaspoonsfennel seeds + whole coriander seeds + 1 teaspoon cumin seeds, coarsely crushed
4 teaspoonsoil
1/4 teaspoonturmeric
1/4 teaspoonasafoetida (hing)
1 teaspoonchili flakes + salt + garam masala + dried mango powder (amchur)
For the potato curry****
4boiled potatoes
2 tablespoonsoil
1 teaspooncumin seeds
8black peppercorns
1black cardamom pod
3cloves
1bay leaf, coarsely crushed
1/2 teaspoonturmeric
1/4 teaspoonasafoetida (hing)
2 teaspoonswhole coriander seeds + fennel seeds, coarsely crushed
2tomatoes
1 inchpiece ginger
2green chilies, ground
2 teaspoonsKashmiri red chili powder
2 teaspoonssalt
1 tablespoondried fenugreek leaves (kasuri methi)
1/2 teaspoongaram masala + dried mango powder (amchur)
2 tablespoonschopped cilantro
1 tablespoonroasted chickpea flour (besan) in 1 tablespoon ghee
as neededOil for frying,

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Steps

1 hour 20 minutes

1

Combine all the puri ingredients and knead into a medium-firm dough using warm water. Cover and let rest for 1 hour. The dough will become a bit stiff.
2

Grind the urad dal coarsely in a blender or food processor.
3

Heat 4 teaspoons oil in a pan. Add the crushed spices and sauté on low heat. Add the ground urad dal and sauté for a bit.
4

Add turmeric, salt, asafoetida, chili flakes, dried mango powder, and garam masala. Mix well. Add 1 cup water and mix. Cook until the water evaporates, then turn off the heat and cover.
5

Prepare the potato curry. In a small pan, roast the chickpea flour (besan) in ghee.
6

Heat 2 tablespoons oil in a pan. Add cumin seeds. Add the crushed whole spices and sauté briefly. Add the ground fennel and coriander seeds and sauté a bit more.
7

Add tomatoes. Add turmeric, asafoetida, and dried fenugreek leaves. Sauté until the oil separates. Add the roasted besan and sauté for 1 minute. Add 1 cup water and salt, and mix.
8

Break the boiled potatoes by hand and add them to the pan. Add 2 cups water, red chili powder, garam masala, dried mango powder, and cilantro. Cook for 5 minutes, then turn off the heat.
9

Divide the dough into 20 portions. Flatten one portion by hand, fill with stuffing, seal, and flatten again. Repeat with all portions.
10

Heat oil for frying. Roll out the puris. Fry on medium heat until crispy.
11

Serve the hot puris with the potato curry.