Bedmi Poori and Achaari Aloo

Bedmi poori also known as lentil fried bread is one of the most famous north Indian street foods. Hailing from the streets of the capital of India, this is not only a flavour bomb but is also rich in calories, generally enjoyed over breakfast or brunch. These vegan pooris are served with spicy curry potato vegetable also known as achaari aloo. Bedmi poori is comparatively thicker and crunchy than the normal pooris and have a coarse texture.

Bedmi poori served with achaari aloo

Bedmi Poori

Ingredients:

  • ½ cup urad dal (black gram), soaked in water for 3-4 hours
  • 2 cup wheat flour
  • ¼ cup rava (semolina)
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • 2 green chilies, finely chopped
  • ½ tbsp red chili powder
  • ½ cup water
  • Salt, to taste
  • Oil

Procedure:

  1. In a grinder, add soaked urad dal, fennel seeds, cumin seeds and green chillies and grind it to make a semi-coarse paste known as pithi
  2. In a bowl add, flour, rava (semolina), red chilli powder and salt, mix it well. Now, add the paste prepared and knead the dough using water. Ensure that the dough is stiff and cover it with a cotton cloth for 30-40 minutes
  3. Heat the oil in a pan, take a small ball of the dough prepared and flatten it to make discs
  4. Lower the gas and slide in one puri at a time. Keep pressing the puri slightly, this will help the puris to puff up
  5. Take out the puri when it turns golden brown and keep it on a kitchen paper so that the paper soaks in the excess oil
  6. Serve hot with achaari aloo
Achaari aloo served alongside bedmi poori

Achaari Aloo

Ingredients:

  • 5-6 potato, peeled and diced
  • 2 tomato
  • 1 garlic clove, optional
  • 1-2 green chilli
  • ½ tbsp cumin seeds
  • ½ tbsp red chilli powder
  • Salt, to taste
  • Pinch of asafoetida
  • ½ tbsp garam masala
  • ½ tbsp turmeric powder
  • ½ tbsp red chilli powder
  • ½ tbsp coriander masala
  • ½ cup fresh coriander
  • 6-7 curry leaves
  • 1-2 fry red chilli
  • 1-2 bay leaf
  • Oil
  • Water

Procedure:

  1. In a cooker, boil the diced potato and let it cool
  2. In a mixer, add tomato, green chilli and garlic (optional) to make the puree
  3. In a pan, heat some oil and add cumin seeds, fennel seeds, asafoetida, red chilli, curry leaves and bay leaf. When the cumin seeds splutter, add the tomato puree and mix it well
  4. Add the dry ingredients and add 1-1½ cup water depending upon the desired consistency. Give it a good mix so that the water blends in well. Let it cook for some time on low heat until a boil comes
  5. Now, add the potato, mix it
  6. Garnish with fresh coriander and serve hot

Point to note:

Bedmi puri is a satvik meal, which means no onion, no garlic in the food. But for the lovers of onion and garlic, you can also add ½ tbsp ginger garlic paste while preparing the urad dal paste (pithi)

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