Delhi Breakfast | Bedmi Poori Aloo Sabzi
Delhi Breakfast | Bedmi Poori - Aloo Sabzi is a combination of a deep-fried crisp poori with a spicy aloo ki Sabzi.
Servings 4
Equipment
- Pressure Cooker
- Pan / Kadai / Wok
Ingredients
Bedmi Poori Dough
- 3 cups Wheat Flour
- 1 cup Wheat Flour coarsely ground
- 2 tsp Ghee
- Salt to taste
Stuffing
- ¾ cup Urad Dal
- 1 tbsp Ghee
- Asafoetida a big pinch
- ½ tsp Cumin Seeds
- 1 tsp Fennel Seeds
- ½ tsp Nigella Seeds
- ½ tsp Red Chilly Powder
- 1/2 tsp Garam Masala
- Salt to taste
Aloo Sabzi
- 6-8 Potatoes boiled
- 1 tbsp Ghee
- 1/2 tsp Cumin Seeds
- Pinch Asafoetida
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilly Powder
- 2 tsp Coriander Powder
- 1/2 tsp Garam Masala
- Salt to taste
Chutney
- 5-6 pieces Dry Mango Slices
- 1 tsp Cumin Seeds
- A Big Pinch Asafoetida
- 1 tbsp Fennel Seeds
- 1 tbsp Fenugreek Seeds
- 2-4 Dried whole Red Chillies
- 1 tsp Red Chilly Powder
- ¼ tsp Turmeric Powder
- Salt to taste
Instructions
Bedmi Poori Dough
- Mix all the ingredients and bind a semi soft dough .
- Cover and leave it to rest for 30 minutes.
Urad Dal Stuffing
- Grind the urad dal into a coarse paste.
- Next heat a non-stick pan.
- Add a tbsp of ghee, let it heat.
- Add cumin seeds, fennel seeds, Nigella seeds and a pinch of asafoetida.
- Switch off the flame and add red chilly powder and gram masala. Saute for a few seconds.
- Now add Urad dal paste and switch on the gas.
- Cook till it becomes a lump and is no more sticky.
- Transfer it to a plate and let it cool a little.
- Pinch out lemon sized balls and keep side till you make the poori.
Rolling and Frying Poori
- Pinch out a ball from the dough, the size of a chapati dough.
- Flatten it with your hands or roll it into a 4”disc.
- Place the stuffing ball and bring the edges together to seal the ball.
- Flatten it and roll into a poori, roll it a little thick.
- Deep fry ,adjusting the flame from high to medium to cook the poori to a crisp golden.
Aloo Sabzi
- Boil the potatoes, you could boil in a pressure cooker.
- Peel the boiled potatoes while they are still hot.
- Chop half of them into cubes. Mash the other half lightly with hands.
- Next put all the spices in a bowl, add a cup of water and mix well.
- Heat a pan and add ghee.
- Add cumin seeds, let splutter. Immediately add asafoetida and the spice water.
- Let the water boil.
- Add the prepared potatoes and mix well.
- Lastly add water to adjust the consistency of the gravy.
- Simmer the flame and cook for 4-5 minutes for the flavours to seep in the potatoes.
Chutney
- Soak the dry mango slices for 2-3 hours.
- Heat ghee in a pressure cooker.
- Add cumin seeds, fennel seeds, fenugreek seeds dry red chillies and asafoetida. Saute for a minute.
- Now add the Mango pieces and the water in which they have been soaked.
- Add red chilly powder, turmeric powder and salt. Mix well.
- Lastly, add half a cup of water and pressure cook the chutney for 1 whistle and simmer for 4-5 minutes.
- Open the cooker after the pressure is released.
- Mash the mango pieces with a potato masher.
- Adjust the consistency of the chutney by adding water. The chutney is neither runny nor very thick.
Notes
- Delhi Breakfast | Bedmi Poori Aloo Sabzi combination will never fail! Yes, that’s the power of this local preparation that is ready in less than 30 minutes.
- Use coarse wheat flour for Bedmi, it will give it a good texture and flavour.
- Freshly boiled potatoes make a creamy Aloo Sabzi, where you have to cook it only for a few minutes.
- Making a spice mix water, enhances the flavour of spices, without burning them.
- The Aloo Sabzi on its own is mild, it is the Chutney that peps up the whole breakfast. Do not miss it.
- I love the flavour of ghee, but you can use oil to make a vegan Aloo ki Sabzi
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