Bedmi Poori With Aloo Ki Sabzi Recipe

Recipe By Slurrp

Bedmi Poori with Aloo Ki Sabzi is a popular North Indian breakfast dish. Bedmi Poori is a deep-fried bread made with a combination of wheat flour and lentils, giving it a unique and flavorful taste. It is served with a spicy and tangy potato curry, known as Aloo Ki Sabzi. This dish is loved for its crispy and fluffy pooris and the deliciously spiced potato curry.

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1hr 30minstotal
1hr Prep
30minsCook
1hr 30m.total
1hr Prep
30m.Cook
Bedmi Poori With Aloo Ki Sabzi
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Ingredients for Bedmi Poori With Aloo Ki Sabzi Recipe

  • 1/4 cup Bedmi Poori': [' Urad Dal, Soaked
  • 0.13 cup Moong Dal, Soaked
  • 1/2 cup Wheat Flour
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Fennel Seeds
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • as per your need Oil For Deep Frying
  • 1 Aloo Ki Sabzi': [' Medium Sized Potatoes, Boiled And Mashed
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Ginger, Grated
  • 1/2 Green Chilies, Finely Chopped
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
276
calories per serving
2 g Fat11 g Protein51 g Carbs11 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    11g
  • Carbs
    51g
  • Fiber
    11g

MacroNutrients

  • Carbs
    51g
  • Protein
    11g
  • Fiber
    11g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    73mg
  • Iron
    4mg
  • Vitamin A
    883mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    41mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    104mg
  • Manganese
    1mg
  • Phosphorus
    188mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp