How to make Bedmi Puri With Raseele Aloo
About Bedmi Puri With Raseele Aloo Recipe | Puri recipe: The quintessential Indian lunch, breakfast or brunch, Bedmi Aloo never cease to satiate a foodie's soul. The spicy aloo curry along with Bedmi puri is exactly what you need to complete that delicious spread of lunch at your festive party this season. Bedmi poori is a delicious, crispy Indian bread that goes best with the delectable curry of Aloo.
Ingredients of Bedmi Puri With Raseele Aloo
- For the puri stuffing:
- 200 gms urad dal
- 3 nos green chillies
- 5 gms ginger
- 2 gms asafoetida
- 2 gms red chilli powder
- 8 gms coriander powder
- 2 gms jeera powder
- 1 gms aamchur powder
- 4 gms garam masala powder
- 40 gms coriander, chopped
- 45 ml cooking oil
- For the dough:
- 480 gram atta
- 120 gms semolina (rawa)
- 2 gms salt
- 15 gms oil
- For raseele aloo:
- 500 gms potato quarters, boiled
- 150 gms tomatoes, chopped
- 150 gms onion, chopped
- 30 gms cumin seeds
- 15 gms coriander powder
- 8 gms cumin powder
- gms turmeric powder
- 15 gms salt
- 180 gms tomato gravy
- 100 ml cooking oil
- 20 Fresh coriander leaves
- For accompaniment and garnishing:
- 150 gms vegetable kachumber
- Potato salii
- 5 gms voriander leaves, chopped
- 50 Green chillies, fried
How to Make Bedmi Puri With Raseele Aloo
- Pre-Preparation:
- 1.Measure out all the ingredients separately for the stuffing, pooris and Raseele Aloo and keep it aside.
- 2.Chop some green chilies and ginger for the poori stuffing.
- 3.Chop the tomatoes and onions for the Raseele Aloo
- 4.Soak the urad dal in water for 2-3 hours. Drain the excess water and keep aside.
- 5.Peel and cut the potatoes into quarters. Parboil the potatoes with little salt and turmeric powder and keep it aside.
- Prepare bedmi stuffing:
- 1.Grind the whole urad dal to a coarse paste using 2-3 tablespoons of water. Ensure that you don’t make a smooth fine paste of it.
- 2.Heat oil in a heavy bottom pan, add asafetida. Add the ground urad dal and mix it well. Avoid the dal from sticking to the pan.
- 3.After 3-4 minutes of cooking the urad dal, add the chopped ginger and green chilies and sauté.
- 4.Add all the powdered spices- red chili powder, coriander powder, jeera powder, aamchur powder and garam masala powder and cook till raw flavour of masalas have gone.
- 5.Once the mixture appears loose and crumbly in texture, add the chopped coriander.
- 6.Turn off the flame and transfer the mixture onto a pan or tray to cool it down.
- Prepare the dough:
- 1.In a stainless-steel bowl take the measured quantity of atta, semolina, salt and the prepared stuffing and bind the ingredients into a dough. Add water to make a tight dough
- 2.Once the dough is ready, add the oil and knead well to make the dough smooth.
- 3.Allow the dough to rest for about 30 minutes.
- 4.Shape the dough into small balls and roll each dough ball into small round pooris.
- 5.Deep fry the pooris in oil and serve hot with the Raseele Aloo.
- Prepare raseele aloo:
- 1.Heat Oil in a heavy bottom vessel over medium heat.
- 2.Add the cumin seed and sauté, followed by the chopped onions and tomatoes.
- 3.Cook until the onions become translucent and the tomatoes become soft.
- 4.Add the coriander powder, cumin powder and turmeric powder and fry well.
- 5.Cook till the spices are well fried. Add the boiled potatoes and cook for 15-20 min until the potatoes have cooked completely.
- 6.Adjust the seasoning with salt and garnish with chopped coriander.
- 7.Serve hot with the pooris.
- 8.Garnish the hot Raseele Aloo with potato salli and freshly chopped coriander and serve with fried Bedmi Puris, accompanied with Kachumber.
Key Ingredients: urad dal, green chillies, ginger, asafoetida, red chilli powder, coriander powder, jeera powder, aamchur powder, garam masala powder, coriander, cooking oil, atta, semolina (rawa), salt, oil, potato quarters, tomatoes, onion, cumin seeds, coriander powder, cumin powder, turmeric powder, salt, tomato gravy, cooking oil, Fresh coriander leaves, vegetable kachumber, Potato salii, voriander leaves, Green chillies
