Indian Street food-Crispy Bedmi Poori & Aloo ki sabzi

Crispy Bedmi Poori & Aloo ki sabzi : an extremely simple and popular deep-fried crispbread recipe with spiced Black gram stuffing. it is a popular and tasty breakfast snack meal recipe and served particularly with spicy & flavoured aloo tomato ki sabzi recipe. there are different types of bedmi poori that mainly differs in the texture of it and this recipe is prepared with a crispy and flaky texture.

Prep Time 10 mins     Cook Time 1 hr       Resting Time 20 mins         Total Time 1 hr 30 mins
Course  Breakfast        Cuisine  north India      Servings 15 Servings      Calories 189  k cal

Ingredients

Wheat Flour - 1 cup (150 grams) Semolina - Semolina - ½ cup (90 grams) Salt - ½ tsp Ajwain - Carom Seeds - ½ tsp Kasuri Methi - Fenugreek - 1 tbsp Oil - Oil - 2 tbsp

For Stuffing

 Urad Dal - Split Black Gram - ¼ cup (50 grams) Fennel Seeds - 1 tsp Whole coriander - Coriander Seeds - 1 tsp Cumin Seeds - ½ tsp Oil - Oil - 2 tsp
Turmeric Powder - ¼ tsp Red Chilli - ½ tsp Salt - Less than ½ tsp Garam Masala - ½ tsp Dry Mango Powder - ¼ tsp Asafetida - Asafoetida - 1 pinch

For Aloo Sabzi 

  • Oil - 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 - Tomato - 2 (150 grams) 
  •  Ginger - 1 inch 
  •  Green Chilli - 1.5 
  •  Kashmiri Red Chilli - 1 tsp 
  •  Kasuri Methi - 
  • Fenugreek - 1 tbsp 
  •  Ghee - Ghee - 1 tbsp 
  • Besan - Gram Flour - 1 tbsp 
  • Potato - Potato - 3, boiled (350 grams) 
  •  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

In a bowl add 1 cup wheat flour, 
½ cup semolina, 
½ tsp salt, 
½ tsp ajwain (crushed), 
1 tbsp kasoori methi (crushed) and
2 tbsp oil. 
Mixing them well, add lukewarm water little by little and knead a soft dough. After kneading the dough, apply some oil on it and cover it and keep it for 1 hour.

 First Tip- First Tip Its dough has to be kneaded a little soft, because later on swelling of semolina makes the dough hard.

Process of making Stuffing



  • Put ¼ cup urad dal in the mixer jar after wiping it well with a cloth. Grind it coarsely and keep it. Now put 1 tsp fennel, 1 tsp whole coriander and ½ tsp cumin in a beater and mash it lightly.
  • Put 2 tsp oil in the pan and heat it. Put the crushed spices in the hot oil and reduce the flame. Then put ¼ tsp turmeric in it and fry them lightly. After roasting, put coarsely ground lentils in it and fry it lightly.
  • Then add ½ tsp crushed red chili, less than ½ tsp salt, ½ tsp garam masala, ¼ tsp dry mango powder and 1 pinch asafoetida. Mixing them, fry for 1 minute, then increase the flame slightly and add ¼ cup of water to it. Mixing them, cook till they come in the form of dough. Then switch off the flame, take it out and keep it covered
.Second Tip -The stuffing should not be too wet, water has to be measured and added. As you have taken ¼ cup of dal, you can add 1-2 teaspoons more water than ¼ cup. Make sure to keep the stuffing covered so that the coarse grains of the dal swell up.

Process of making Aloo Sabji



  • Put 2 tbsp oil in the pan and heat it. 
  • Put ½ tsp cumin in hot oil and fry it lightly. 
  • Then add coarsely ground spices (1 large cardamom, 3 cloves and 8-10 black peppercorns) to it and slow down the flame. 
  • Then add ½ tsp turmeric, 1.5 tsp coriander powder, 1.5 tsp fennel powder, 2 pinch asafoetida and tomato-green chilli-ginger paste (2 medium tomatoes, 1.5 green chillies and 1 inch ginger). 
  • Mixing them well, add 1 tsp Kashmiri red chili powder and fry it .
  • When the spices are lightly roasted, add 1 tbsp Kasuri fenugreek (crushed) and fry till the oil leaves. Meanwhile put 1 tbsp ghee in the tadka pan and heat it. Put 1 tbsp gram flour in hot ghee and stir continuously on low flame till it changes color slightly.
  • Turn off the flame after roasting and after leaving the oil of the spices in the pan, add the roasted gram flour and mix well. Then put 1 cup of water in it and make flame medium, mix it well and let it boil. When the gravy starts boiling, put 3 boiled potatoes in it after breaking them.
  • After adding potatoes, add 2 cups of water to it and add 1.25 tsp salt, ½ tsp dry mango powder, ½ tsp garam masala and 1-2 tbsp finely chopped coriander leaves. Mixing it well, cook on high flame for 6 minutes till it starts boiling, while stirring it from time to time. When the time is over, the vegetable will be ready, take it out in a bowl and serve.
Third Tip -Gram flour must be added to this vegetable. For this, roasting gram flour with spices does not taste good. Then fry the gram flour in a separate tempering pan till it changes its color 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 one ball and knead it well and make it round. After giving the shape of a pera, turn the dough and press it from the edges to make it thin and give it the shape of a cup.
  • Then put 1 spoon of stuffing in it and while raising the dough, press the stuffing down and close it.
  •  On closing, press the top tip and press it with a light hand. Prepare the rest of the dough balls in the same way.


Process of frying the Pooris

  • Apply some oil on the rolling pin and put the dough ball on the rolling pin and apply some oil. Then, expanding the edges with a light hand, roll it slightly thicker than the puri.
  •  Heat oil in a pan, the oil should be medium hot and the flame should be low-medium.
  •  Put poori in hot oil and let it fry till it comes up.
  • Then inflate them by pressing. 
  • Now fry them from side to side till they turn brown. Roll all the pooris in the same way and fry and the bedmi poori will be ready.
  • Serve them and enjoy the taste.

NOTES:
  • firstly, adding maida and suji makes puri crispy stay for longer.
  • also, fry on medium flame so that the puri turns crispy from the inside.
  • additionally, if there is too much moisture in the stuffing, it makes puri soggy.
  • finally, bedmi puri recipe tastes great when the flavors are balanced.