Bedami /Aloo Sabzi | How to make Bedami /Aloo Sabzi

By Sangeeta Pamnani  |  7th Dec 2016  |  
5.0 from 1 review Rate It!
  • Bedami /Aloo Sabzi, How to make Bedami /Aloo Sabzi
Bedami /Aloo Sabziby Sangeeta Pamnani
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

24

1





About Bedami /Aloo Sabzi Recipe

My husband's all time favourite.He has mastered the art of making kachoris. And now, Me too.

Bedami /Aloo Sabzi is delicious and authentic dish. Bedami /Aloo Sabzi by Sangeeta Pamnani is a great option when you want something interesting to eat at home. Restaurant style Bedami /Aloo Sabzi is liked by most people . The preparation time of this recipe is 10 minutes and it takes 10 minutes to cook it properly. Bedami /Aloo Sabzi is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Bedami /Aloo Sabzi. Bedami /Aloo Sabzi is an amazing dish which is perfectly appropriate for any occasion. Bedami /Aloo Sabzi is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Bedami /Aloo Sabzi at your home.

Bedami /Aloo Sabzi

Ingredients to make Bedami /Aloo Sabzi

  • wheat flour- 2 cups
  • oil for Moyan – 3tbsp and Frying - 1 litre
  • Ajwain-1 tsp
  • salt- as per taste
  • hing- 2 pinches
  • water for kneading.
  • For filling: Soaked and ground urad daal
  • saute daal paste with tsp each of oil, red chiili powder, salt, hing, amchoor powder, garam masala, saunf, whole dhaniya

How to make Bedami /Aloo Sabzi

  1. Knead flour with oil hing, ajwain and little water. Keep aside. Make small balls for kachori.
  2. Take the ball of maida and flatten it a little
  3. Place a small amount of the filling into it
  4. Make the ball properly and pinch the corners to avoid filling coming outside.
  5. Fill all the kachoris and heat oil in a pan.
  6. Put kachoris in oil and lower the flame
  7. Keep turning them till golden brown in colour.
  8. Keep balancing the flame since the whole technique lies in frying.
  9. Serve with mint chutney, sauce or tamarind chutney.

My Tip:

Make chutney with Fenugreek, onion, green chillies, corainder leaves, salt and lemon juice and serve with kachoris

Reviews for Bedami /Aloo Sabzi (1)

Andrea Srivastavaa year ago

so yummy!
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