Bedmi Poori Aaloo Sabzi

BM # 10   Day 2

Bedmi Poori is an 0ld Delhi speciality.Though it is served there for breakfast throughout the year, We prefer to serve it in winters as it is cooked in pure ghee and is really heavy.Rather difficult to digest in summers,for us this is absolutely winter food.

Bedmi Poori is a bread made of wheat flour and ground udad dal.These are much heavier than the regular pooris,you can say lighter version of kachoris.These Bedmis are served with Aaloo sabzi,cooked lavishly in pure ghee.The sabzi is then topped with a tangy and spicy chutney.

Dough

 3cups................Wheat flour

 1cup..................Coarsely ground wheat flour

 2tsp...................Ghee

Salt to taste

Mix all the ingredients and bind a semi soft dough .

Leave it to rest for 30minutes.

Stuffing

¾ cup ...............Udad daal

A big pinch.......Hing

½ tsp................Jeera

1tsp..................Saunf

½ tsp................Kalonji

½ tsp................Red chilly pwd

1/2tsp...............Garam masala

Salt to taste

Grind the udad daal into a coarse paste.

Heat a non stick pan.

Add all the ingredients in the sequence they are mentioned.

Add udad daal paste.

Cook till it becomes a lump and is no more sticky.

Add the spices.

Let cool.

Make into small balls.

 Bedmi

Make a big ball of dough.

Flatten it with hands.

Place the stuffing ball and close this and remake the ball.

Flatten it and roll into a puri ,roll it thick.

Deep fry ,adjusting the flame so as to cook the poori deep inside and crisp.

Aaloo Sabzi

6-8 large ...........Boiled potatoes

1/2tsp................Turmeric pwd

Itsp....................Red chilly pwd

2tsp...................Dhania jeera pwd

1/2tsp...............Garam masala pwd

Salt to taste

Peel the boiled potatoes while they are still hot.

Chop them roughly.

Mash one or two of these.

Put all the spices in a bowl .

Add a cup of water.

Heat a pan.

Add ghee, a little lavishly.

Add Hing and jeera..

Add the spiced water.

Let boil.

Add boiled and mashed potatoes.

Add more water to get the desired consistency.

Cook on slow fire till ghee floats up.

Chutney

5-6 pieces..............Whole aamchoor

1tsp........................Jeera

A big pinch............Hing

1tbsp......................Saunf

1tbsp......................Methi

Few........................Dry red chilly

1tsp........................Red chilly pwd

¼ tsp.....................Turmeric pwd

Salt to taste

Soak the aamchoor for 2-3 hrs.

Heat oil in a pressure cooker.

Add jeera,Hing,and rest of the ingredients in the sequence that they are mentioned.

Add water and pressure cook the chutney till the aamchoor cooks.

Mash this and boil bringing  to a thick consistency.

 

To serve

Serve the Bedmi along with Aaloo sabzi which should be drizzled with the tangy,spicy chutney.

This goes to Radhika's Winter Carnival.and Susan's MLLA 41 hosted by Simona.

 

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