How to make urad dal stuffing
1
firstly, in a mixer jar take ¾ cup urad da and grind to a coarse powder. keep aside.
2
in a pan heat 2 tbsp oil. keeping the flame on low, add 1 tsp saunf, ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp pepper and pinch hing.
3
saute on low flame until the spices turn aromatic.
4
now add ground urad dal powder, ½ tsp salt and 1 tsp aamchur.
5
saute until the spices are well combined.
6
further, add ¼ cup water and mix well.
7
cook until the water is absorbed well by urad dal.
8
urad dal stuffing is ready. keep aside.
How to make bedmi puri recipe
1
firstly, in a large bowl take 1 cup wheat flour, 1 cup rava and ½ cup maida.
2
add ¼ tsp ajwain, 1 tsp kasuri methi, 2 tbsp oil and ½ tsp salt.
3
crumble and mix well making sure the flour is moist.
4
add warm water and start to knead the dough.
5
knead to a smooth and soft dough.
6
rest the dough for 20 minutes so that suji absorbs the water.
7
after 20 minutes, the dough has turned smooth and slightly tight. knead the dough for a minute and pinch a ball sized dough.
8
roll slightly thick and place a ball sized stuffing in the centre.
9
bring all together and seal well.
10
flatten slightly and roll slightly thick.
How to make aloo sabzi
1
firstly, heat 2 tbsp oil, add 1 bay leaf, 2 pods cardamom, 5 cloves, 1 tsp fennel, 1 tsp cumin, 2 chilli, 1 inch ginger and pinch hing.
2
saute on low flame until the spices turn aromatic.
3
now add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and 1 tbsp besan.
4
saute until the spices turn aromatic.
5
further, add 2 cup tomato puree and cook until the oil separates.
6
add 1 cup water and ½ tsp salt. mix and get to a boil.
7
also, add 2 potato and mix well.
8
cook for 3 minutes or until the flavours are absorbed well.
9
now add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
10
finally, enjoy aloo sabzi with crispy bedmi poori.
Video
Notes
- firstly, adding maida and suji makes puri crispy stay for longer.
- also, fry on medium flame so that the puri turns crispy from the inside.
- additionally, if there is too much moisture in the stuffing, it makes puri soggy.
- finally, bedmi puri recipe tastes great when the flavours are balanced.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/bedmi-puri-recipe-crispy-bedmi-poori/