Bedmi Puri & Aloo ki Sabji I Breakfast Recipes I बेदमी पूरी & डुबकी आलू I Pankaj Bhadouria 

Bedmi Puri & Aloo ki Sabji I Breakfast Recipes I बेदमी पूरी & डुबकी आलू I Pankaj Bhadouria
Bedmi Puri & Aloo ki Sabji is one of north india’s most popular breakfast recipes, especially in Delhi and Uttar Pradesh, in Agra and Mathura particularly, where it is also known as Bedai.
The bedmi puri is made with a dough made of flour filled with an urad dal paste that gives it a crispy texture. A Spicy, delicious, chatpati aloo ki sabji known as dubki aloo is served with bedmi puri.
This aloo ki sabzi is a no onion, no garlic, even a no tomato recipe! The puris are dunked in the hot gravy and enjoyed!
The Bedmi puri is & Dubki Aloo ki Sabji is a perfect combination for any festive occasion too as it is a com0plete satvik meal.
Try out the bedmi puri is & aloo sabji and let me know how you liked it!
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Recipe :
Bedmi Puri & Dubki Aloo ki Sabji
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2-3
Ingredients:
For Dubki Aloo ki Sabji:
2 tbsp oil
1/8 tsp asafetida
3 whole red chili broken
3-4 cloves
1 Black cardamom
½ tsp turmeric powder
1tsp chopped ginger
1 tsp chopped green chili
1tsp black pepper corn
1 tsp crushed coriander seed
1tbsp green chili and ginger paste
1tsp Kashmiri red chili powder
2 cups boiled, crushed potatoes
3 cups water
Salt to taste
1 tbsp dry mango powder
3 cup Water
2tbsp chopped coriander leaves
Or Bedmi Puri:
2 cups whole wheat flour
2 tbsp semolina
1 tbsp ghee
½ tsp salt
Water to knead
½ cup urad dal
1/8 tsp asafetida
½ tsp garam masala powder
½ tsp red chili powder
Salt to taste
Oil to fry
Method:
Boil the potatoes. Peel boiled potatoes and mash them roughly.
Heat the oil in a pan. Add cumin seeds when cumin start crackling add whole red chilies and asafetida, cloves, black cardamom, turmeric powder, chopped ginger, chopped green chili, black peppercorn, crushed coriander seeds, ginger and green chili paste and Kashmiri red chili and cook it for 1 min. Add mashed potatoes in it.
Add 3 cups of water, mix well and cook on medium heat till it start boiling.
Let the curry cook for about 15 min on medium heat, stirring occasionally to prevent potatoes from sticking at the bottom of the pan. The curry will thicken further as it cools.
Take a bowl add dry mango powder and water and make a smooth paste. Add it to the curry. Remove from heat. Add chopped coriander and serve with hot puris.
For the Puri:
Soak urad dal for 4 hours. Drain and grind to a coarse paste. Coarsely pound the fennel seeds. Heat 2 tbsp oil in a pan. Add asafetida, turmeric powder, garam masala powder, chili powder, salt. Add the dal, mix and remove from heat.
Mix together the flour, ½ tsp salt and the semolina. Rub in the ghee.
Knead to a soft dough with water.
Set aside the dough for 20 minutes. Make lemon sized balls with the dough.
Roll out into a disc of 4” diameter.
Stuff with 2 tbsp stuffing. Seal and roll into a puri again.
Deep fry in medium hot ghee turning once and remove when golden.
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