Bedmi Poori and Aloo Sabzi

Name: Bedmi Poori and Aloo Sabzi
Total time: 2400 s
Yield: Serves 3 to 4 people
Ingredients: 1/4 cup split urad dal (soaked for 3 to 4 hours) (about 50 grams); 1-2 green chilies; 1/2 -inch piece of ginger; 1 cup whole wheat flour (about 120 grams); 1/4 cup semolina (sooji) (about 40 grams); 1 pinch asafoetida (hing); 1 teaspoon dried fenugreek leaves (kasuri methi); 1/2 teaspoon coriander powder; 1/2 teaspoon red chili powder; 1 tablespoon oil; 1/4 teaspoon turmeric; 1/2 teaspoon fennel seeds; 1/2 teaspoon salt; 3-4 medium boiled potatoes; Paste of 3 tomatoes; 2 tablespoons cooking oil; 1/2 teaspoon cumin seeds; 2 pinches asafoetida (hing); 2 green chilies, finely chopped; 1 small piece of ginger, finely chopped; 1-2 whole dried red chilies; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1/2 teaspoon coarsely ground fennel seeds; 1 teaspoon dried fenugreek leaves (kasuri methi); 1/4 teaspoon turmeric powder; 1/4 teaspoon dried mango powder (amchur); as needed Finely chopped cilantro,; 1/4 teaspoon garam masala; Salt, to taste

Geeta Gupta @Geetaskitchen5

Kanpur, उत्तर प्रदेश, भारत

Bedmi Poori is a famous breakfast dish from Mathura, and you can find it everywhere in Mathura in the mornings. Bedmi Poori is so tasty and crispy that now you’ll find it served with Aloo Sabzi and raita for breakfast at all the famous sweet shops across Uttar Pradesh.

Geeta Gupta @Geetaskitchen5

Kanpur, उत्तर प्रदेश, भारत

Saved

Ingredients

35 to 40 minutes

Serves 3 to 4 people

Ingredients for Bedmi Poori
1/4 cupsplit urad dal (soaked for 3 to 4 hours) (about 50 grams)
1-2green chilies
1/2-inch piece of ginger
1 cupwhole wheat flour (about 120 grams)
1/4 cupsemolina (sooji) (about 40 grams)
1 pinchasafoetida (hing)
1 teaspoondried fenugreek leaves (kasuri methi)
1/2 teaspooncoriander powder
1/2 teaspoonred chili powder
1 tablespoonoil
1/4 teaspoonturmeric
1/2 teaspoonfennel seeds
1/2 teaspoonsalt
Ingredients for Aloo Sabzi
3-4medium boiled potatoes
Paste of 3 tomatoes
2 tablespoonscooking oil
1/2 teaspooncumin seeds
2 pinchesasafoetida (hing)
2green chilies, finely chopped
1small piece of ginger, finely chopped
1-2whole dried red chilies
1 teaspoonred chili powder
1 teaspooncoriander powder
1/2 teaspooncoarsely ground fennel seeds
1 teaspoondried fenugreek leaves (kasuri methi)
1/4 teaspoonturmeric powder
1/4 teaspoondried mango powder (amchur)
as neededFinely chopped cilantro,
1/4 teaspoongaram masala
Salt, to taste
as neededOil for frying,

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Steps

35 to 40 minutes

1

Rinse the urad dal well and soak it in water for 3 to 4 hours. Drain the water, then blend the dal with fennel seeds, green chilies, and ginger in a blender until coarsely ground.
2

Transfer the ground mixture to a mixing bowl. Add the flour and semolina.
3

Add all the spices, salt, asafoetida, and 1 tablespoon oil. Mix well, then add water as needed to make a dough similar to poori dough. Cover and let it rest for 15 to 20 minutes. Peel the boiled potatoes and break them into small pieces.
4

Heat oil in a pan over medium heat. Once hot, add cumin seeds, asafoetida, whole dried red chilies, chopped ginger, and green chilies. Stir, then add the tomato paste and cook. Add some chopped cilantro, dried fenugreek leaves, coriander powder, red chili powder, turmeric powder, and coarsely ground fennel seeds. Sauté the spices with the tomato paste.
5

When the oil starts to separate from the spices, add the potatoes and sauté for 1 minute. Add water and salt, cover, and cook the sabzi on low heat for 3 to 4 minutes. Add garam masala and dried mango powder, turn off the heat, and stir in chopped cilantro.
6

Heat oil in a deep pan or wok for frying. Divide the rested dough into small balls, roll each into a poori shape, and fry in the hot oil.
7

Fry the pooris on medium heat, turning them until they are golden brown on both sides.
8

Remove the crispy, golden pooris from the oil. Repeat with the remaining dough.
9

Your Bedmi Poori is ready.
10

Serve the hot Bedmi Poori with the flavorful Aloo Sabzi and enjoy.