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Bedmi Poori with Rasedar Aloo Ki Sabzi

Authentic Bedmi Poori with Rasedar Aloo Ki Sabzi recipe-crispy urad dal pooris with spicy potato curry. Perfect for festive Indian breakfast or brunch
Pratima Singh

 Bedmi Poori with Rasedar Aloo Ki Sabzi
Bedmi puri  is an excellent North Indian breakfast served to a juicy, spicy potato curry that never fails to impress. Soft, fluffy poori with Urad Dal filling with the tangy potato tomato gravy. If you are hosting guests or craving for the weekend, this combo gives comfort and taste in every bite. Make it for Raksha bandhan for your loved ones.

Ingredients:

Bedmi Poori:

Bedmi Poori table

Aloo Ki Sabzi:

Aloo Ki Sabzi table

 Equipments:

  • Rolling pin and board  
  • Deep frying pan or kadhai  
  • Heavy bottomed pan   
  • Slotted teaspoon  

 Method:

 1. Prepare the bedmi poori dough

  • Wash the Urad Dal, soak in water for 4-5 hours, then drain.  
  • Grind the dal into a paste with little water.  
  • In a mixing bowl, combine wheat flour, rice flour, ajwain, chili powder, hing, salt and urad dal paste paste.  
  • Mix into a soft dough,with very little water. Cover with a damp cloth and rest for 20 minutes.
2. Make Rasedar Aloo Sabzi

  • Take a saucepan and heat oil in it on medium heat. Add cumin and let them crackle.  
  • Add the onion until golden, then add ginger, garlic and green chillies. Cook for 1-2 minutes.  
  • Stir in coriander, chilli and turmeric powder; Stir until aromatic.  
  • Add tomato puree, salt and splash of water. Simmer for 5 minutes, sometimes stirring.  
  • Mix in potato , cover, and cook on low heat until potatoes are tender and gravy is slightly thick. 
  • At the end add Garam masala, Amchur and Kasuri methi. 
  • Cook for another 2 minutes. Add fresh coriander.  

 3. Fry Bedmi Pooris

  • Take a  Deep pan , heat the oil for frying  on medium heat.  
  • Divide the dough into the same balls. Turn each ball into a circle of 4-5 inches (a little dust from the flour).  
  • Slide rolled pooris in hot oil, fry until both sides are golden.  
  • Drain on a paper towel.  

 Tips and Variety:

  •  For extra crispy , add 1 teaspoon of Semolina (Rava) to the poori dough.  
  •  If you prefer a sweet gravy, add a tablespoon of honey or jaggery while simmering the sabzi.  
  •  Swap the plain potatoes for baby potatoes .  
  •  To make it gluten free , replace wheat flour with chickpea flour and rice flour.  

 Serving Instructions:

  •  Serve the hot poori with  Rasedar Aloo Sabzi.  
  •  Serve tangy mango pickle and cooling yogurt on the side.  
  •  Garnish the sabzi  with lemon wedge and fresh coriander .  

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