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Who won’t love a hot pipping plate of Bedmi Puri and aloo subzi for breakfast on a Sunday morning? The very famous breakfast usually eaten in Old Delhi and in some few parts of Uttar Pradesh and Rajasthan, Bedmi Puri or Bedai paired with Hing Aloo Sabzi is much of a delight. Known to have originated in in rural Uttar Pradesh the tangy chutney, pickle made of carrot and chillis just elevates the taste. This combination absolutely tastes heavenly. The calorie rich dish is a medley of several flavours. This vegetrain dish without onion and garlic is not only not only delicious but addictive.
Bedmi usually sees two versions– one in which the daal is soaked and grounded (called pithi) and then stuffed into the pooris, and one where the dal and flour are mixed together to make the dough along with other spices. The dough is then divided into small balls and rolled flat and the deep fried. This delicacy is a rich source of proteins due to the use of daal like moong or urad, carbohydrates (refined flour) and fats. As the puris are deep fried it’s preferred that it should be eaten in small amounts. So whether you are loitering on the streets of Old Delhi or roaming around in Agra, this one dish you cant ignore to have.
Here for Slurrp Chef Rahul, Junior Sous Chef, Taj Hotel & Convention Centre Agra has exclusively shared the recipe of this age old breakfast delight
Bedmi Puri
Ingredients
• 100 Gms Whole wheat flour
• 75 Gms Semolina
• 10 Gram Fenugreek leaves
• 50 Gram Moong dal dhuli
• 20 Gram Ginger
• 1 Gram Cumin seed
• 10 Gram Yellow chilly
• 10 Gram Turmeric powder
• Salt To Taste
• 10 Gram Deggi mirch powder
• 100 ml Ghee
• 10 Gram Green chilly
• 10 gram Coriander leaves
• 5 Gram Asafoetida
Method
• Make a tight dough with cold water, wheat flour, semolina adding fenugreek leaves.
• For stuffing , take a pan at slow flame, put ghee , asafoetida , cumin seeds, finely chopped ginger, mashed boiled moong dal , and other spices and seasoning , add green chilli and fresh coriander leaves , mix well and keep aside.
• Stuff the mix into small dough balls , flatten them with rolling pin and fry
Aloo Bhaji
Ingredients
1 Kg Potato
300 gms Tomato
20 gms Ginger
10 gms Cumin seed
20 gms Coriander Powder
10 gms Yellow chilly
5 Gram Turmeric powder
Salt To Taste
10 Gram Deggi mirch powder
100 Ml Ghee
10 Gram Green chilly
10 Gram Coriander leaves
5 Gram Asafoetida
Method
• Take a deep cooking pot, put ghee, asafoetida, cumin seeds, finely chopped ginger, spices cook well and then add chopped tomatoes and tomato puree , cook for 15 minutes.
• Once the curry is ready and cooked well , add boiled crushed potatoes and cook in low heat for sometime. Then add the fenugreek leaves and coriander leaves.
• Serve pipping hot along with puri and it’s a delight
