BEDMI POORIS AND ALOO KI SUBJI
Traditional Uttar Pradesh style Bedmi Poori ( udad dal puris )Aloo ki sabji ( potato curry)
No onion no garlic
Basundi ( sweet milk dessert)
BEDMI POORI AND ALOO KI SUBJI
TO MAKE ALOO KI SUBJI
INGREDIENTS
2-3 potatoes, boiled and broken into uneven pieces ( don’t over boil the potatoes)
2medium tomatoes grated
1-2 tsp ginger grated
1-2 bay leaves
½ tsp coriander seeds
1tsp cumin seeds
½ tsp fennel seeds
¼ tsp Methi seeds
4-5 dry red chilies
Pinch of Hing( asafoetida)
1tsp coriander powder
¼ -½ tsp turmeric powder
1tsp Shilpa’s Masala Mill Kashmiri chili powder
1 tsp dried fenugreek leaves( Kasuri Methi)
½ tsp Shilpa’s Masala Mill garam masala
Salt to taste
Oil
INSTRUCTIONS TO MAKE ALOO KI SUBJI
Heat 2-3 tbsp oil in a kadhai ( pan)
Add all the whole spices( coriander seeds, cumin seeds, fennel seeds, Methi seeds, and red chilies)
Add grated ginger and Hing
Fry for 1-2 mins
Now add the tomatoes
Add all the powdered spices( except kasuri Methi ) and mix well
Fry for few mins until masala cooks and oil separates from sides
Add the boiled potatoes
Fry for 2-3 mins
Add hot water and cover and cook for 3-5 mins
Open the lid and add kasuri Methi
Boil further until gravy thickens to your desired choice
Oil should be visible on the surface
Add coriander to garnish
Switch off gas
Your quick and easy Aloo ki Subji is ready
Serve with Bedmi Pooris
TO MAKE BEDMI POORIS
INGREDIENTS
1cup Urad dal soaked for 2-3 hours. Grind into a fine paste
1cup wheat flour
1cup maida flour
2 tbsp Rava ( sooji, semolina)
1tsp chili powder
½ tsp aamchur powder ( mango powder)
½ tsp garam masala powder
Salt to taste
¼ tsp Hing ( asafoetida)
1-2 tbsp kasuri Methi leaves
1tsp coriander seeds
½ tsp fennel seeds
½ tsp cumin seeds
1-2 tsp of ginger, garlic green chili paste
2-3 tbsp oil
INSTRUCTIONS TO MAKE BEDMI POORIS
Coarsely grind the coriander seeds, cumin seeds, and fennel seeds
Add all the ingredients above in a large bowl
Add oil
Knead the dough adding lukewarm water as required. Make a firm dough
Rest the dough covered for 20-25 mins
Then knead the dough again to make it smooth
Take small portions of dough and roll them into smooth round shapes
Roll into thick pooris ( you can use few drops of oil while rolling out the pooris)
Heat oil in a deep pan on med heat to deep fry the pooris
Drop the rolled out pooris into the oil
Keep heat at medium
Push down on the pooris with the back of your frying spoon to help puff it up
Flip the Bedmi pooris on another side
Fry until crisp and golden
Remove and place on an absorbent paper towel
Your delicious and easy Bedmi pooris are ready
Enjoy hot with Aloo ki subji