BEDMI POORIS AND ALOO KI SUBJI

Traditional Uttar Pradesh Style Bedmi Poori (Urad Dal Puris).

Aloo Ki Subji (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)
• 2 medium tomatoes, grated
• 1-2 tsp ginger, grated
• 1-2 bay leaves
• ½ tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• ¼ tsp methi seeds
• 4-5 dry red chilies
• Pinch of Hing (asafoetida)
• 1 tsp coriander powder
• ¼-½ tsp turmeric powder
• 1 tsp 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

1. Heat 2-3 tbsp oil in a kadhai (pan).
2. Add all the whole spices (coriander seeds, cumin seeds, fennel seeds, methi seeds, and red chilies).
3. Add grated ginger and Hing.
4. Fry for 1-2 mins.
5. Now add the tomatoes.
6. Add all the powdered spices (except Kasuri Methi) and mix well.
7. Fry for few mins until masala cooks and oil separates from sides.
8. Add the boiled potatoes.
9. Fry for 2-3 mins.
10. Add hot water and cover and cook for 3-5 mins.
11. Open the lid and add Kasuri Methi.
12. Boil further until gravy thickens to your desired choice.
13. Oil should be visible on the surface.
14. Add coriander to garnish.

1. Switch off gas.
2. Your quick and easy Aloo Ki Subji is ready.

Serve with Bedmi Pooris.

TO MAKE BEDMI POORIS

INGREDIENTS

• 1 cup Urad dal, soaked for 2-3 hours and ground into a fine paste
• 1 cup wheat flour
• 1 cup maida flour
• 2 tbsp rava (sooji, semolina)
• 1 tsp 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
• 1 tsp coriander seeds
• ½ tsp fennel seeds
• ½ tsp cumin seeds
• 1-2 tsp ginger, garlic and green chili paste
• 2-3 tbsp oil

INSTRUCTIONS TO MAKE BEDMI POORIS

1. Coarsely grind the coriander seeds, cumin seeds, and fennel seeds.
2. Add all the ingredients above in a large bowl.

1. Add oil.
2. Knead the dough adding lukewarm water as required. Make a firm dough.
3. Rest the dough covered for 20-25 mins.
4. Then knead the dough again to make it smooth.
5. Take small portions of dough and roll them into smooth round shapes.
6. Roll into thick pooris (you can use few drops of oil while rolling out the pooris).
7. Heat oil in a deep pan on medium heat to deep fry the pooris.
8. Drop the rolled out pooris into the oil.
9. Keep heat at medium.
10. Push down on the pooris with the back of your frying spoon to help puff it up.
11. Flip the Bedmi Pooris on the other side.
12. Fry until crisp and golden.

1. Remove and place on an absorbent paper towel.
2. Your delicious and easy Bedmi Pooris are ready.
3. Enjoy hot with Aloo Ki Subji.