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Bedmi Puri And Aloo By Chef Ajay Chopra
Also known as - Puri and Aloo Sabji
Chef Ajay Chopra shares the recipe for a popular North Indian breakfast, Bedmi Puri, that is usually served with Aloo Sabzi.
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INGREDIENTS
For stuffing of puri
1 bowl urad dal (soaked overnight)
2 tbsp ghee
1 tsp jeera
1 small bowl chopped ginger
1 small bowl chopped green chillies
1 tsp chilli powder
For Puri dough
1 cup whole wheat flour
1/3 cup suji
1 tsp ajwain
salt to taste
oil for greasing
For Aloo Jhol
4 - 5 boiled and mashed potatoes
1 small bowl chopped ginger
1 small bowl chopped green chillies
1 chopped tomato
soaked methi seeds
pinch of hing
1 tsp aamchur powder
1 tsp besan powder
1 tsp red chilli powder
1 tsp coriander powder
salt to taste
freshly chopped coriander leaves
PREPARATION
- Soak a bowl of urad dal in water overnight and allow it to turn soften.
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- In a pan heat ghee add whole jeera, chopped ginger, green chillies, red chilli powder and allow it to cook.
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- After it is cooked, allow it to cool and then mash the mixture and finally add some chopped coriander leaves.
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- To make the dough for the puris; in a bowl add 80% whole wheat flour, 20% suji, salt and ajwain.
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- After making roundels of the dough ball, make a dent in the dough ball and add the urad dal stuffing into and cover it.
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- Drizzle some oil onto the roundels before flattening it.
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- Fry the puris in hot oil.
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- For Fried Aloo, chop potatoes and deep fry them.
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- Sprinkle salt, red chilli powder, fresh coriander, mix well and serve.
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- For Aloo Jhol, heat ghee in a pan, add jeera, hing, chopped ginger, green chillies, soaked methi seeds.
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- Add a tbsp of besan powder, haldi, red chilli powder, coriander powder, hing and chopped tomatoes. Add some water to the mixture and cook on medium flame.
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- Add boiled and mashed aloo to the mixture, cover the lid of the pan and let it cook for 8-10min.
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- Finally add salt, aamchur powder and fresh coriander leaves and cook.
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- Serve Bedmi puri with Aloo.
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