BEDMI POORI ALOO KI SABJI

 

Pooris are of different varieties in
different places and each recipe has its twists and tricks which make them
authentic to their place. Today we will learn how to make Agra and Mathura’s
famous recipe Bedmi poori with Aloo ki Sabji. These pooris are delicious, they
are soft on the inside and crispy on the outside and are the perfect match with
this aloo ki Sabji.

 

Ingredients:

For
Sabji:

       
Desi Ghee –
2 tbsp

       
Bay leaf –
2

       
Red chilli
– 2

       
Cumin seeds
– 1 tbsp

       
Asafoetida

       
Turmeric
powder – ½ tbsp

       
Coriander
powder- 1 tbsp

       
Ginger – 1
tbsp (grated)

       
Gram flour
– 2 tbsp

       
Fennel
powder -½ tbsp 

       
Tomato
paste- 3 tomato

       
Potato
(mashed)- 4 medium size 

       
Salt to
taste

       
Red chilli
powder – according to taste

       
Black
pepper powder

       
Jeera
powder

       
Garam
masala – ½ tbsp

       
Coriander –
chopped

       
Lemon juice
– ½ lemon

       
Dried mango
powder

       
Dried
fenugreek leaves

For
the Bedmi Poori:

       
Urad dal –
1 cup (soaked overnight for 7-8 hours)

       
Green
chilli – 2

       
Ginger

       
Wheat flour
– 2 cups

       
Coriander
leaves

       
Red chilli
powder – according to taste

       
Coriander
powder – 1 tbsp

       
Garam
masala

       
Black
pepper powder

       
Cumin
powder

       
Dry mango
powder- ½ tbsp 

       
Chat masala

       
Asafoetida

       
Salt – ½
tbsp

       
Oil – 4
tbsp

 

Method:

To
make the Sabji:

       
Take a
non-stick pan or an iron wok (iron wok gives that colour to Sabji which is
Halwai style), add 2 tbsp desi ghee, and once ghee melts add 2 bay leaf, 2 red
chillies, and sauté them.

       
Then, add 1
tbsp cumin seeds and let them crackle. Then, add asafoetida, ½ tbsp turmeric
powder, 1 tbsp coriander powder, 1 tbsp grated ginger, and roast them well.

       
Then add 2
tbsp gram flour and sauté them for 2-3 minutes on medium heat (so that there is
no raw taste), ½ tbsp fennel powder, tomato paste, and cook it until the ghee
separates.

       
Once the
ghee separates, add the mashed aloo to it, then add salt to taste and mix it
well.

       
Add water
to the mixture and wait until it boils, then add red chilli powder, black
pepper powder, and cumin powder, ½ tbsp garam masala, chopped fresh coriander
leaves and mix it well and let it cook on a medium flame for 5 minutes.

       
Then add
lemon juice, dried mango powder, dried fenugreek leaves, and mix it well. Cover
it up and let it cook for 5 minutes to make the Sabji more flavourful.

       
Yummy Aloo
ki Sabji is ready.

       
Adjust the
consistency of the Sabji to your liking.

To
make the Bedmi Poori:

       
Take a
mixer jar, add the soaked urad dal, 2 green chillies, 1 piece of ginger and grind
it into a smooth paste.

       
Take a
bowl, add 2 cups of wheat flour, urad dal paste, chopped fresh coriander
leaves, red chilli powder, 1 tbsp coriander powder, garam masala, black pepper
powder, cumin powder, ½ tbsp dry mango powder, chat masala, asafoetida, ½ tbsp
salt, 4 tbsp of oil and mix it well. Add water gradually to it and make a tight
dough.

       
Cover the
dough and keep it aside for 5 minutes.

       
Then, knead
them a little and make small balls of dough. (make the balls according to the
size of the poori you want.)

       
Roll the
small dough balls with some oil into circles on the rolling board. Roll out all
the dough balls (they must be a little thick.)

       
Heat oil in
a pan, once it’s hot and ready add the poori and fry them on medium flame until
they are crispy on both sides.

       
Hot Bedmi
Poori is ready.

Serve this crispy
Bedmi Poori with Aloo ki Sabji and Dahi.


Check out the full recipe video here :-



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