Bedmi poori with aloo ki sabzi is a popular breakfast dish in Uttarpradesh. It is not only famous in agra ,mathura and varanasi but found all over the state as a street food. Ground urad or moong dal is mixed with wheat flour and rawa to form crispy pooris which are then puffed up in hot oil. Aloo ki rasedar sabji is also very basic yet spicy and tasty. The combination of both make an awesome brunch on holidays. Do give it a try. It will tingle your taste buds.
For Bedmi Poori:
1½ Cup. Wheat flour
½ Cup Rawa ( Sooji)
2 Tbsp Oil
½ Cup. Urad Dal
2 Green Chillies
1 Tsp Red Chilli Powder
1 Tsp Dhania Powder
1 Tsp Saunf Powder
1 Tbsp Kasuri Methi
Salt 1 Tsp or to taste
Oil for frying
For Aloo ki Sabji:
6 Boiled Potatoes
A pinch of Hing
1 Tsp Jeera seeds
1 Tbsp Dhania powder
1 Tsp Kalonji Seeds
1 Tsp Kashmiri Red Chilli Powder.
1 Tsp Haldi Powder
½ Tsp Red chilli Powder
1 Tbsp Kasuri Meethi
1 Tsp Amchoor Powder
1 Tbsp Gram flour
½ Tsp Jaggery.
1 Tbsp Chopped Ginger
2 green chillies finely chopped
1 Tsp Salt.
2 Tbsp Oil
Green coriander for Garnishing.
Here We Go:
Soak urad dal overnight or minimum for 3 hours.
Drain dal and add it to a Grinder Jar. Also add ginger, green chillies, red chilli powder, Dhania powder, Kasuri methi, saunf and salt to taste. Grind everything coarsely. If you need the necessity of water add 1 to 2 tsp for smooth grinding.
Take both suji and wheat flour in a large bowl. Add ground dal and oil/ ghee to it. Knead a stiff dough. Cover it with damp cloth and set aside for half an hour .
Meanwhile break boiled potatoes into small chunks with your hands. Don't cut the potatoes. Keep aside.
Warm 2 Tbsp oil in a pan. Add jeera,hing, Kalonji, saunf, chopped green chilli and chopped ginger.
Saute a while and add haldi powder, kashmiri lal mirch powder, red chilli powder and dhania powder. Add 1 Tbsp of gram flour / besan. Add a little water and saute these masalas.
Add broken boiled potatoes to this and saute for a while.
. Add kasuri methi and amchoor. Now add 300 ml of water to make gravy. Add jaggery. Keep the flame on low and let it simmer for 10 minutes.
After 10 min when all the masalas are incorporated in the gravy switch off the flame. The rasedar aloo ki sabzi is ready to be served with Bedmi poori.
Now Heat the oil for frying the pooris. Divide the poori dough in lemon sized balls. Now roll 3" Disc out of every ball.
Roll a little thick disc. To check whether oil is heated or not, drop a little dough in the oil, if it rises on the oil, the oil is hot enough. Now slip a poori in the hot oil. Press it gently till it puffs up. Flip it and fry from the other side till it browns. Fry all the pooris one by one and serve these crispy pooris with hot aloo ki rasedar sabji.
Knead the poori dough tightly.
Don't use dry flour to roll the pooris, instead use oil to roll them.
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