Bedmi Poori & Aloo ki Sabzi - A Uttar Pradesh Special

Bedmi Poori, if you have already visited North India, you would have surely heard about this Uttar Pradesh special deep fried kachori like puri. Actually this deep fried urad dal stuffed pooris are quite famous in most of cities like Delhi, Agra,Mathura. This pooris are favourite street food too, when served with aloo ki sabzi aka potato curry, you can see heaven in front of your eyes. Both bedmi poori and aloo ki sabzi makes an excellent pair. Bedmi poori is prepared with a stuffing which goes for urad dal, this is the highlight of this poori. When i was searching for a famous North Indian poori i crossed this bedmi pooris, actually they do exists in two versions, some makes this poori by stuffing the cooked urad dal mixture while some add the spiced urad dal mixture directly to the flour and make as pooris. But i sticked with the first method, i found that stuffng makes this pooris more interesting than adding them directly to the flour and make dough out of it.

Crispy hot deep fried pooris dunked in a spicy simple aloo curry makes an awesome meal, trust me you cant just stop with one poori. My kids are big fans of deep fried flat bread but hubby is not a great fan of deep fried breads. Hence i tried this urad dal stuffed pooris the day hubby left to his work, i gathered all the ingredients for making bedmi poori and aloo ki sabzi for our lunch. My kids who loves pooris totally fallen in love with this bedmi pooris and aloo curry. Even my younger one asked me to make this bedmi pooris often. These fabulous combo meals are going to be a part of this month's long blogging marathon as this week's theme is the famous 'combo meals'. Since we can make an Indian combo under this week's theme, i couldnt resist to try this North Indian special aka street food Bedmi poori and aloo ki sabzi. This poori dish is definitely a keeper, give a try to this deep fried beauties if you want to make something different and special from the routine ones.

Bedmi Poori:
2 Cups Atta ( whole wheat flour)
1Tbsp Oil
1tsp Salt
Water as required
Oil for deep frying

For the Filling :
1/2 Cup Dehusked Urad dal
1tsp grated Ginger
1 Green Chilli finely chopped
1tsp Cumin seeds
1tsp Fennel seeds
1tspCoriander seeds
1tsp Red Chilli powder
 A pinch of Asafoetida powder
2tbsp Oil
Salt to taste

Sift together the atta, and salt.Add the oil and rub it into the flour using both your hands.

Now make a dough adding little water at a time. Cover and keep aside.

Wash and soak the dal for at least one hour.

Dry roast the cumin, coriander and fennel seeds. Grind them to a powder.

Strain the soaked dal and make a coarse paste along with hing and chilly.

Heat oil in a non stick pan and add the paste to it.

Keep stirring fast to avoid sticking and add the ginger, ground masala, red chilli powder and salt.

Fry it until all the water is evaporated,put off the stove and let it cool, make small balls of the filling,keep aside.

Divide the dough as medium szied balls and roll them as small circles.Place the filling in the center and close the edges.

Grease the rolling surface and roll it as round pooris, take care while rolling.

Heat enough oil for frying the pooris.


Once the oil is hot, slide the rolled puris and fry well from both sides until they turns brown and crisy.

Remove the pooris and drain the excess of oil with a paper towel.

Aloo Ki Sabzi:
3nos Potatoes (cubed)
1/4tsp Turmeric powder
1tsp Chilly powder
Salt
1/4tsp Cumin seeds
1/2tsp Fennel seeds
Pinch of asafoetida powder
Oil

Heat oil, let crack the cumin seeds, fennel seeds, asafoetida powder.

Add the cubed potatoes and saute for few seconds.

Add the turmeric powder and enough water to cover the potatoes, cook for few minutes.

Now add the chilly powder, salt to the cooking potatoes.

Once the potatoes gets well cooked, put off the stove.

Serve hot with bedmi pooris.

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