Bedmi Poori With Aloo Ki Sabzi Recipe

Cooking Directions

• STEP 1.To make the Bedmi Poori, soak urad dal and moong dal for a few hours. Grind them into a coarse paste.
• STEP 2.In a mixing bowl, combine the dal paste with wheat flour, spices, and salt. Knead it into a soft dough.
• STEP 3.Divide the dough into small balls and roll them into flat discs. Deep fry the pooris until they turn golden brown and puffed.
• STEP 4.To make the Aloo Ki Sabzi, heat oil in a pan and add cumin seeds, ginger, and green chilies. Saute for a minute.
• STEP 5.Add boiled and mashed potatoes, along with turmeric, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
• STEP 6.Garnish with fresh coriander leaves and serve the Bedmi Poori with hot Aloo Ki Sabzi.

Cooking Tips

• Make sure to soak the dals for a few hours to soften them before grinding.
• Adjust the spice levels in the Aloo Ki Sabzi according to your preference.
• Serve the Bedmi Poori and Aloo Ki Sabzi hot for the best taste.

Storage and Serving

• Bedmi Poori is best enjoyed fresh and hot.
• Leftover pooris can be stored in an airtight container for up to 2 days.
• Reheat the pooris in a preheated oven or on a tawa before serving.
• Aloo Ki Sabzi can be refrigerated for up to 3 days. Reheat it before serving.