Recipe to make Bedhmi aloo:
Ingredients for Bedhmi to serve 4 adults:
1. 1 cup urd daal mogar.
2. 1 inch piece of ginger.
3. 1 teaspoon saunf powder.
4. 2 teaspoon salt.
5. Pinch of asfoitida (heeng).
6. ½ teaspoon red chili powder.
7. 2 green chilies.
8. Pinch of garam masala.
9. 1 cup wheat flour and ½ cup maida.
10. 2 table spoon oil.
11. Oil to deep fry.
How to make Bedhmi:
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| Bedhmi Aloo |
1. Soak urd daal for 4 hours.
2. Drain all the water and coarse grind with ginger and green chilies.
3. Add asfoitida (heeng), red chili powder, saunf and garam masala to this daal.
4. Do not add salt, otherwise it will become moist and will be difficult to stuff.
5. If
necessary, de-hydrate this daal in a microwave or fry pan. Take care to
not roast this daal. Only excess water and humidity should evaporate.
6. Mix flour and maida with salt and two table spoon of oil.
7. Knead well to form medium stiff dough.
8. Take a small piece of dough and flatten it with a rolling pin.
9. Keep one table spoon of daal mixture from step 5, sprinkle a small pinch of salt and wrap the poori.
10. Now roll a normal poori from this.
11. Deep fry in hot oil.
12. Serve hot with aloo ki sabzi.
Ingredients for Aloo ki Sabzi:
1. 250 grams boiled potatoes peeled and crushed to small pieces.
2. 2-3 chopped tomatoes.
3. 1 table spoon ghee.
4. 2 chopped green chilies.
5. 1 teaspoon cumin seed (jeera).
6. Pinch of asfoitida (heeng).
7. 1 teaspoon salt.
8. ½ teaspoon turmeric (haldi).
9. ½ teaspoon red chili powder.
10. Pinch of readymade garam masala.
How to make Aloo ki Sabzi for Bedhmi:
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| Aloo Ki Sabzi |
1. Heat ghee in a frying pan.
2. Add jeera and asfoitida (Heeng).
3. Add chopped tomatoes and fry till ghee separates to the edges of frying pan.
4. Add salt, turmeric (haldi) and red chili powder.
5. Fry for ½ a minute.
6. Add potatoes with 1 glass of water.
7. Boil for 5-7 minutes.
8. Sprinkle garam masala and serve hot with bedhmi and sewaiyan kheer and kele ki saunth.
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