Let's face it, when the temperature drops, the greatest thing to do is enjoy a hot and nutritious meal. Even better if it is one of those comforting dishes from our elaborate desi cuisine. If you're seeking for a similar delectable desi recipe, look no further than chef Saransh Goila's latest offering. He explained the process of making aloo jhol (potato curry) and bedmi (a type of filled puris) in an Instagram video, which appears to be the perfect recipe to try out during the current winter season. Since he had shared the video on a Sunday, he captioned it, “Bedmi aur aloo jhol (bedmi and aloo jhol) will make your Sunday oh so whole!”
Here's what he used to make the dish:
For aloo jhol (potato curry)
Mustard – 1 tablespoon
Methi – ¼ tablespoon
Cumin seeds – 1 tablespoon
Saunf – 1 tablespoon
Kalonji – 1 Tablespoon
Bay leaves – 2
Mustard Oil – 25 tablespoon
Ginger – 1.5 inch
Jeera Powder – 1 tablespoon
Chilli powder – 1 tablespoon
Coriander powder – 2 tablespoons
Turmeric (haldi) – ½ tablespoon
Water – 3 tablespoons
Tomato puree – Use 3 tomatoes
For the masala:
Cumin – 1 tablespoon
Coriander seeds – 2 tablespoons
Red chilli - 3
Urad/Moong dal – soaked ½ cup
Green chilli – 2
Hing – 2 pinch
How to make aloo jhol?
1) First take the potatoes and chop them without removing the skin. Keep them aside. Now, take a pan, add mustard oil and the panch phoran (mustard, methi, cumin, saunf, kalongi and bay leaves) one by one. Add oil, onions and ginger, salt and sautee for some time.
2) Prepare a masala paste quickly with jeera powder, chilli powder, coriander powder, turmeric and some water. Add this paste to the pan and mix it well. After this, you need to add the chopped potatoes and some water and bring them to a boil. Cook on a medium flame for 10 minutes.
3) Now, put tomato puree and further cook for 15 to 20 minutes. After this, dry roast cumin, coriander seeds and red chilli and convert them into a powder. Add this powder to your curry.
For Bedmi Puri
1) Soak urad dal or moong dal for 60 minutes and strain. Now, add green chilli and pinch hing and blend it all. Do not use water at all while blending.
2) Roast the paste in some oil until it is fully dry and turns golden. You can blend it again if needed.
3) Make small pithi balls with the preparation and use them as stuffing into atta balls or maida balls. Flatten and roll evenly like puris and deep fry them.
Here's the video:
Do you already feel hungry after watching the video? It looks perfect for the winter season, doesn't it?