Bedmi Poori Aloo Sabzi Special Recipe
Everyone enjoys having a delicious dinner. Keeping this in mind, today we are going to make Bedmi Puri. Along with this, we will make special potato vegetables. It is easy to make them but some things have to be taken care of. So with these few special things, with some special tips, you can also make Bedmi Puri and Aloo Sabzi and enjoy its taste with your family.
Ingredients for Dal Bedmi Poori
Wheat Flour - 1 cup (150 grams)
Semolina - ½ cup (90 grams)
Salt - ½ tsp
Carom Seeds - ½ tsp
Dry Fenugreek - 1 tbsp
Oil - 2 tbsp
For Stuffing
Split Black Gram - ¼ cup (50 grams)
Fennel Seeds - 1 tsp
Coriander Seeds - 1 tsp
Cumin Seeds - ½ tsp
Oil - 2 tsp
Turmeric Powder - ¼ tsp
Red Chilli - ½ tsp
Salt - a little less than ½ tsp
Garam Masala - ½ tsp
Dry Mango Powder - ¼ tsp
Asafoetida - 1 pinch
For Aloo Sabzi
Oil - 2 tbsp
Black Pepper - 8-10
Clove - 3
Large Cardamom - 1
Bayleaf - 2
Cumin Seeds - ½ tsp
Turmeric Powder - ½ tsp
Coriander Powder - 1.5 tsp
Fennel Powder - 1.5 tsp
Asafoetida - 2 pinch
Tomato - 2 (150 g)
Ginger - 1 inch
Green Chilli - 1.5
Kashmiri Red Chilli - 1 tsp
Kasoori Fenugreek - 1 tbsp
Ghee - 1 tbsp
Gram Flour - 1 tbsp
Potato - 3, boiled (350 g)
Salt - 1.25 tsp
Dry Mango Powder - ½ tsp
Garam Masala - ½ tsp
Coriander Leaves - 1-2 tbsp
Oil for frying
Process of making the Dough
Put 1 cup of wheat flour, ½ cup of semolina, ½ tsp of salt, ½ tsp of carom seeds (crushed), 1 tbsp of dry fenugreek (crushed) and 2 tbsp of oil in a bowl. Mix them well, add lukewarm water little by little and knead a soft dough. After kneading the dough, apply some oil on it, cover it and keep it for 1 hour.
First Tip
Its dough has to be kneaded a bit soft, because after swelling the dough becomes hard.
Process of making Stuffing
Put ¼ cup of urad dal in the mixer jar by wiping it well with a cloth. Grind it coarsely and keep it. Now put 1 tsp of fennel, 1 tsp of whole coriander and ½ of tsp cumin in the pot and grind it lightly.
Put 2 tsp of oil in a pan and heat it. Put the crushed spices in hot oil and reduce the flame. Then add ¼ tsp of turmeric to it and fry them lightly. After roasting, add coarsely ground lentils and fry them lightly.
Then add ½ tsp of crushed red chilli, a little less than ½ tsp of salt, ½ tsp of garam masala, ¼ tsp of amchur powder and 1 pinch of asafoetida. Fry for 1 minute while mixing them, then increase the flame a little and add ¼ cup of water to it. Mix them and cook till they come in the form of dough. Then turn off the flame, take it out and keep it covered.
Second Tip Second Tip
Stuffing should not be too oily, water has to be measured and added. If you have taken ¼ cup of lentils, then you can add ¼ cup and 1-2 tsp of more water. Keep the stuffing covered so that the coarse grains of dal swell up.
Process of making Aloo Sabji Recipe
Heat 2 tbsp of oil in a pan. Put ½ tsp of cumin in hot oil and fry it lightly. Then add coarsely ground spices (1 big cardamom seeds, 3 cloves and 8-10 black peppers) and reduce the flame to low.
Then add ½ tsp of turmeric, 1.5 tsp of coriander powder, 1.5 tsp of fennel powder, 2 pinch of asafoetida and tomato-green chilli-ginger (2 medium tomatoes, 1.5 green chillies and 1 inch ginger) paste in it. Mix them well, add 1 tsp of kashmiri red chilli powder and fry while mixing.
After the spices are lightly roasted, add 1 tbsp of dry fenugreek (crushed) and mix it and fry till it leaves oil. Meanwhile, heat 1 tbsp of ghee in a tadka pan. Add 1 tbsp of gram flour to hot ghee and fry it on low flame till it changes colour while stirring continuously.
After roasting, turn off the flame and after the oil separates from the spices, add the roasted gram flour and mix it well. Then add 1 cup of water to it and mix it well and let it come to a boil. When the gravy starts boiling, break 3 boiled potatoes and put them in it.
After adding potatoes, add 2 cups of water and mix it with 1.25 tsp of salt, ½ tsp of amchur powder, ½ tsp of garam masala and 1-2 tbsp of finely chopped coriander leaves. Mix it well and cook it on high flame for 6 minutes till it comes to a boil, while stirring occasionally. When the time is up, the vegetable will be ready, take it out in a bowl and serve it.
Third Tip
Besan must be added to this vegetable. For this, roasting gram flour with spices does not taste good. So roast the gram flour separately in the pan till the colour changes slightly.
Process of filling the Pooris
Put some oil on the dough and mash it lightly, then make small balls out of it. Now mash the stuffing well with the help of a spoon. Then take a ball and mash it well and make it round. Give the shape of a peda by turning the dough over and pressing it from the edges, while thinning it, give the shape of a cup.
Then by placing 1 spoon of stuffing in it, while raising the dough, press the stuffing down and close it. After closing, press the top tip and press it lightly. In this way prepare the rest of the balls by filling them.
Process of frying the Pooris
Apply some oil on the chuckle and put some oil on the rolling pin. Then with a light hand, rolling out the edges, roll it out slightly thicker. Heat oil in a pan, oil should be medium hot and flame should be low-medium. Put the poori in hot oil and let it fry till it comes up.
Then inflate them by pressing. Now fry them till they turn brown. Roll and fry all the pooris in the same way and Bedmi Puri will be ready.
Fourth Tip Fourth Tip
For frying puris, the oil should be medium hot and the flame should be low-medium.
In this way, Bedmi Poori and potato special sabzi will be ready. Serve them and enjoy their taste.
Bedmi Poori Aloo Sabzi Special Recipe
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- Special Recipes
- Recipe for Kids
- Vegetarian Curry Recipes
- Dal Recipe
- Puri Recipe
- Indian Regional Recipes
- School Tiffin Recipe
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