🫓 Bedmi Puri + 🥔 Aloo Rasedaar Sabzi Recipe

INGREDIENTS

🔸Bedmi Puri

• For Dough:
• 1 cup whole wheat flour (atta)
• ¼ cup semolina (sooji/rava) – optional, for crispness
• ¼ cup urad dal (skinned black gram dal)
• 1 tsp fennel seeds (saunf)
• 1 tsp coriander seeds
• ½ inch ginger
• 1–2 green chilies
• ¼ tsp hing (asafoetida)
• ½ tsp red chili powder
• ½ tsp turmeric
• Salt to taste
• Oil – for frying

🔸 Aloo Rasedaar Sabzi (No Onion-Garlic)

• 4 medium boiled potatoes – roughly mashed
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 pinch hing
• 2–3 green chilies – chopped
• 1 tomato – chopped
• 1 tsp ginger paste
• ½ tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• Salt to taste
• 2–3 cups water
• ½ tsp amchur powder or lemon juice
• 1 tsp garam masala
• Fresh coriander – for garnish

RECIPE

🔥 Bedmi Puri Instructions:

1️⃣ Soak urad dal for 3–4 hours. Drain the water completely.

2️⃣ Grind dal with green chili, ginger, fennel, coriander seeds, and hing into a coarse paste (not smooth).

3️⃣ In a bowl, mix atta, sooji, spices, salt, and the ground dal paste.

4️⃣ Knead into a firm dough. Rest for 15–20 mins.

5️⃣ Divide into balls and roll into small-medium puris.

6️⃣ Heat oil. Fry puris on medium-high flame till puffed and golden.

7️⃣ Drain on paper towels.

✅ Should be spicy, flavorful, and slightly crispy.

🔥 Aloo Rasedaar Sabzi Instructions:

1️⃣ Heat oil. Add cumin seeds and hing.

2️⃣ Add green chilies and ginger paste. Sauté 30 seconds.

3️⃣ Add tomatoes and dry spices. Cook till tomatoes soften.

4️⃣ Add mashed potatoes + salt. Mix well.

5️⃣ Add water to adjust gravy consistency.

6️⃣ Simmer for 7–10 mins until flavors blend well.

7️⃣ Add amchur, garam masala, and garnish with coriander.

💡 Lightly mash some potatoes while simmering for a thicker gravy.