Name: Bedmi Poori with Aloo Sabzi recipe by Aarti Sharma at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: For Bedmi Poori : Whole Wheat Flour – 2 Cups; Black Urad Dal Split – ¾ cup (washed and soaked in enough water for 3 to 4 hours); Asafoetida – a pinch; Ginger – ½ tsp (grated); Dry Red Chillies – 3; Coriander Seeds – 1 tsp; Carom Seeds – ½ tsp; Green Chilli Paste – ½ tsp; Salt – to taste; Canola Oil – 1-1/2 tbsp for dough; Canola Oil – to deep fry; For Aloo Sabzi : Potatoes – 3 (Boiled, peeled and crumbled); Asafoetida – a pinch; Ginger – ½ tsp (grated); Green Chillies – 2 (chopped); Turmeric Powder – ½ tsp; Red Chilli Powder – to taste; Salt – to taste; Coriander Powder – ½ tsp; Garam Masala Powder – ½ tsp; Cumin Seeds – ½ tsp; Amchur Powder – ½ tsp; Tomatoes – 2 (chopped); Green Coriander Leaves – a handful (chopped); Canola Oil – 1 tbsp

Ingredients Serving: 4

For Bedmi Poori : Whole Wheat Flour – 2 Cups
Black Urad Dal Split – ¾ cup (washed and soaked in enough water for 3 to 4 hours)
Asafoetida – a pinch
Ginger – ½ tsp (grated)
Dry Red Chillies – 3
Coriander Seeds – 1 tsp
Carom Seeds – ½ tsp
Green Chilli Paste – ½ tsp
Salt – to taste
Canola Oil – 1-1/2 tbsp for dough
Canola Oil – to deep fry
For Aloo Sabzi : Potatoes – 3 (Boiled, peeled and crumbled)
Asafoetida – a pinch
Ginger – ½ tsp (grated)
Green Chillies – 2 (chopped)
Turmeric Powder – ½ tsp
Red Chilli Powder – to taste
Salt – to taste
Coriander Powder – ½ tsp
Garam Masala Powder – ½ tsp
Cumin Seeds – ½ tsp
Amchur Powder – ½ tsp
Tomatoes – 2 (chopped)
Green Coriander Leaves – a handful (chopped)
Canola Oil – 1 tbsp

Instructions

For Bedmi Poori : Dry roast the dry red chillies and coriander seeds until they are lightly roasted and aromatic. Cool down and grind into a coarse powder.
Drain the water from the soaked urad dal and add it into the blander. Now blend the dal into a coarse paste without using water.
Transfer the grounded dal into a large mouth bowl. Now add grounded chilli and coriander powder, asafoetida, ginger, carom seeds, green chilli paste, salt and 1-1/2 tbsp oil. Mix it well.
Now add whole wheat flour and rub with your hands for 3 to 4 minutes.
Knead it to a medium soft dough by adding little water (if required). Cover it and keep it aside for 30 minutes.
After 30 minutes, knead the dough one more time thoroughly. Divide the dough into small guava sized balls.
Meanwhile, heat oil in a kadhai. Take one ball at a time and roll out into a disc of 4 inches.
When the oil is hot enough, gently slide in the rolled poori and fry it on medium high heat until puffed and golden brown from both sides. Drain on an absorbent paper.
Repeat the process for making more pooris.
For Aloo Sabzi : Heat oil in a kadhai. Add cumin seeds, once they starts crackling, add asafoetida, grated ginger, coriander powder, turmeric powder, red chilli powder, green chillies and stir for a minute.
Now add chopped tomatoes and stir. Saute till they soften and you see oil releasing from sides.
Now add the crumbled potatoes. Stir well and saute it for a minute.
Add water and stir again. Add salt and amchur powder. Mix well. Adjust the consistency of gravy.
Let it simmer for 10 to 12 minutes to thicken the gravy slightly. You can also mash the few potatoes with the back of the spoon. Turn off the heat.
Add garam masala and coriander leaves and stir.
For Serving : Transfer the aloo sabzi in a serving bowl. Take a serving plate and put bedmi pooris and serve hot.

Similar Recipes