Uttar Pradesh

Bedmi puri with aloo

Name: Bedmi puri with aloo
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Yield: 4 servings
Cuisine: Old Delhi
Ingredients: 1/2 cup soaked urad dal (split black gram); 2 cups atta whole wheat flour (wholemeal atta flour, chapati flour); 1 tsp crushed fennel seeds; 1/2 tsp ajwain (carom seeds); 2 tsp divided red chilli powder (indian red chili powder); a pinch asafoetida; Cooking oil (vegetable oil), for frying and curry; 4 medium boiled potato; 2 medium pureed tomato; 1 inch grated ginger; 2 slit green chilli; 1 tsp cumin seeds; 1 1/2 tsp coriander powder (ground coriander); 1/2 tsp turmeric (ground turmeric); 1 tsp kasuri methi (dried fenugreek leaves); Water, for the curry; a handful coriander leaves (cilantro); Salt, to taste

Urad dal in the dough, fennel in the air and a thin, tangy aloo on the side. Old Delhi's Sunday.

60 minTime

18 gProtein each

hotSpice

3hPlan ahead. Soak for 3 hours first; the 60 minutes come after.

Breakfast in the old city2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

623kcalsame

18 gproteinsame

17 gfibresame

60minutessame

Bedmi puri with aloo, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Urad dal (split black gram)½ cup, soaked

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups atta

Fennel seeds1 tsp, crushed

Ajwain (carom seeds)½ tsp

Red chilli powder (indian red chili powder)2 tsp, divided

Asafoetidaa pinch

Cooking oil (vegetable oil)for frying and curry

Potato4 medium, boiled

Tomato2 medium, pureed

Ginger2.5 cm, grated

Green chilli2, slit

Cumin seeds1 tsp

Coriander powder (ground coriander)1½ tsp

Turmeric (ground turmeric)½ tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Waterfor the curry

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1Soak urad dal for 3 hours. Grind coarsely with little water and mix with atta, fennel, ajwain, 1 tsp chilli powder, asafoetida and salt. Knead stiff and rest.
2For the aloo, heat 1 tbsp oil, add cumin, asafoetida, ginger and chilli, then tomato puree and spices. Cook till oil separates.
3Add roughly broken potatoes, water and kasuri methi. Simmer till slightly thick, mashing a few pieces.
4Roll small puris, slightly thick. Fry in hot oil, pressing so they puff.
5Serve puris hot with the aloo and coriander.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bedmi puri with aloo

Make it your way

Ingredients

Method

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