Bedmi poori with aloo (potato) ki sabji is popular restaurant/ street breakfast item in northern India especially in U.P. This is a complete dish that can served anytime and not just breakfast i.e. for brunch,lunch or dinner. It requires little preparation and when you serve, you realize it was all worth the effort.

Try this delicious recipe!

INGREDIENTS

Serves: 4 to 6

Aloo (Potato) ki sabji

2 pound Potato boiled and cut into small pieces.

2 medium tomato puree

2 tbsp oil

2 tbsp turmeric powder

2 tsp besan ( chickpea flour)

2 green chili finely chopped

½ cup dahi (yogurt) beaten

½ tsp hing (asafoetida )

½ tsp cumin seed

1 tsp kashmiri red chilli powder or to taste

1 tsp amchoor powder

1 tsp chaat masala powder

salt to taste

Dough

1 cup urad dal, rinsed and soaked for about 5 hours

3 cup whole wheat flour

1/2 cup suji

salt to taste

1 tsp red chilli powder or to tasting

1 tbsp coriander leaves (optional)

oil for frying

For curry l

Take a wok and add oil, add cumin seeds and hing when oil gets heated. Wait until cumin seeds crackle. Add turmeric powder, stir and then add kashmiri red chilli powder. Add basen and stir for about 2 minutes. Add tomato puree, garam Masala, coriander powder, green chilly, amchoor powder, chaat masala with red chilli powder. Keep stirring for about a minutes Now add potatoes (Boiled and cut). mix and add about 2 cups of water or more to make thick gravy. Add yogurt and stir. Cover the lid for about 8 – 10 minutes on medium heat. Stir in between. Garnish with fresh coriander leaves. Enjoy!

Bedmi Poori

Grind Urad Dal to granular paste Take a big bowl and add whole wheat flour, sooji, urad dal paste, salt, red chilli powder and coriander leaves. Mix everything and make a hard dough. Cover with fabric on the dough and let it rest for about half an hour to an hour. Cut the dough into equal size pieces about 1.5 inch diameter. Take a fry pan, add the oil and put it on high flame. Wait for about 2 to 4 minutes till oil gets heated. Roll one piece into round poori and add the poori to heated oil. Fry till if puffs and then turn and fry other side till it is golden both side. Make a all poori in the same manner.

Enjoy crispy and piping hot poori with aloo sabji.