Bedmi puri and sabzi recipe | matura aur agra ki testy and delicious Bedmi puri and sabji banayen

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and healthier, while all-purpose flour is more economical.

urad dal

🥗Healthier: chana dal

💰Cheaper: split peas

Chana dal is a healthier option, while split peas are budget-friendly.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier, while vegetable oil is more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes are healthier, while yams can be cheaper.

Take 1 cup of urad dal and roughly grind it in a grinder.

Add 1 teaspoon red chili powder, 1 teaspoon fennel powder, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon coriander powder, and salt to taste into the urad dal mixture.

Add 1/4 teaspoon asafoetida and mix everything well, adding a little water to form a tight dough-like mixture.

For the puri dough, combine 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, and 1/4 cup semolina in a bowl.

Add salt to taste and 1/2 teaspoon carom seeds to the flour mixture.

Add 2 tablespoons of oil and mix everything well to form a soft and smooth dough.

Let the dough rest for about 30 minutes.

To prepare the sabzi, heat 2 tablespoons of oil in a pan over medium flame.

Add 1 tablespoon of cumin seeds and 1/4 teaspoon asafoetida to the oil.

After 1 minute, add a medium-sized tomato paste and sauté for 3 minutes.

Add 1 tablespoon red chili powder, 1 tablespoon ghee, 1/2 tablespoon coriander powder, and 1 tablespoon roasted chickpea flour to the pan.

Mix the spices well and cook until the oil separates from the mixture.

Add the boiled and roughly mashed potatoes to the pan and mix well with the spices.

Add water to the sabzi and boil for about 5 minutes on medium flame.

After boiling, add 2 tablespoons of tamarind juice, 1/2 teaspoon cumin powder, and 1/2 teaspoon coriander powder to the sabzi and mix well.

Garnish with green chilies and julienned ginger, and sprinkle with coriander leaves.

Prepare small balls from the dough and fill them with the urad dal mixture, folding them into puris.

Roll out each puri on the kitchen counter.

Heat oil in a deep frying pan on high flame, then lower the flame to medium after adding the puris.

Fry the puris until they are puffed and golden brown.

Serve the bedmi puris with aloo sabzi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens