Bedmi Puri With Raseele Aloo Recipe

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.