Bedmi Puri - Aloo Sabzi
Bedmi Puri is a crisp, deep fried Indian bread made with soaked and ground urad dal, mixed with spices, whole wheat flour and semolina. It is traditionally served with Potato or Aloo Sabzi.
Ingredients
For Bedmi Puri
- ¾ Cup Urad Dal
- 3 Cups Whole Wheat Flour
- 3 tbsp Semolina fine
- 2 Green Chillies
- 1 inch Ginger
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 2 tsp Dhaniya Powder
- 1½ tsp Amchur or Dry Mango Powder
- 2 tsp Fennel Powder
- ¼ tsp Asafoetida
- 2 tsp Kasuri Methi
- Salt to taste
- 3 tsp Oil
- Oil for deep-frying
For Aloo Sabzi
- 6-7 Medium Potatoes
- 3 Large Tomatoes
- 1 inch Ginger
- 2 Green Chillies
- 1 tbsp Gram Flour or Besan
- 1 tsp Turmeric Powder
- 3 tsp Kashmiri Red Chilli Powder
- 2 tsp Dhaniya or Coriander Powder
- ¼ tsp Asafoetida
- 2 tsp Kasuri Methi
- 1 tsp Garam Masala
- 1½ tsp Amchur or Dry Mango Powder
- 2 tsp Cumin Seeds or Jeera
- 2 Bay Leaves
- 1 inch Cinnamon
- 3 Cloves
- 3-4 tbsp Ghee or Oil
- Fresh Chopped Coriander for garnishing
- Salt to taste
Instructions
Steps to make Bedmi Puri
- Wash and soak the urad dal for 3 to 4 hours. You can use either the whole or split white urad dal.
- Drain the water from the urad dal and transfer to a mixer jar. Add green chillies, ginger, turmeric powder, red chilli powder, dhaniya powder, amchur, asafoetida and fennel or saunf powder.
- Grind the dal to a slightly coarse paste. Add one or two tablespoon of water as required to grind. Try not to add too much water though. The mixture must be bit grainy when touched.
- Add the whole wheat flour, semolina, kasuri methi and salt to a large mixing bowl. Add the ground paste as well. Add one to two teaspoon of oil as well.
- Using water little by little, knead it to a tight dough. Finally add one or two more teaspoon of oil. Now let this dough rest for 10-15 minutes.
- Divide the dough into small balls.
- Roll the puri by dusting with some flour or using little oil. Make sure to roll the puri slightly thick.
- Heat oil in a kadai and once the oil is hot enough, drop the rolled puri in oil. After couple of seconds, slightly press the puri and they would puff up.
- Flip the puri once it is fully puffed up and cook the other side too. Drain the puri over kitchen tissue to remove the excess oil. Continue frying the remaining puri.
Steps to make Aloo Sabzi
- Wash the potatoes and cut them in half.
- Add the potatoes to a pressure cooker and add enough water and salt and pressure cook for 3 whistles.
- Drain the water from the potatoes and peel them and cut in medium chunks.
- Chop the tomatoes roughly, add to a mixer jar and also add the ginger and green chillies. Grind to a smooth paste.
- Heat ghee in a kadai or a pan, add the bay leaves, cinnamon, cloves and cumin. Once it crackles add asafoetida.
- Turn off the stove and now add the turmeric powder, red chilli powder, dhaniya powder and besan. Mix well. Now add little water. Turn on the stove again. Cook for couple of minutes.
- Next add the ground tomato paste and mix well. Add water as required. Cook on medium flame till the oil separates and floats on top.
- Add crushed kasuri methi and amchur powder to the gravy and let it cook for another couple of minutes.
- Now add the cooked and chopped potatoes. Mix well. Add around 1 to 1.5 cups of water and salt to taste. Bring the gravy to a boil again and then simmer for 6 to 7 minutes. You can mash some of the potatoes using the back of ladle to slightly thicken the gravy.
- The oil will float on the gravy once ready. Finally add the garam masala and chopped coriander to garnish the sabzi.
Notes
- Make sure to not grind the urad dal too fine. It has to be slightly coarse to get the right texture.
- You can also use moong dal instead of urad dal.
- The dough must be kneaded stiff. Also roll the puris slightly thick which will help them puff up well.
- Puri must fried in hot oil. If the temperature of the oil is less, it might not puff up well. Press the puris slightly with the spoon and will puff up well.
- Bedmi Puri stays crisp for longer as compared to regular puri.
- While making the gravy for aloo sabzi, make sure not to burn the masalas. Hence adding the masala after turning off the flame avoids this issue.
- Kashmiri red chilli powder gives wonderful rich colour to the gravy. So try using this as against the regular chilli powder.