by Pallavi Purani

Bedmi Poori and Aalu ki Subzi

Bedmi Poori and aalu is subzi is a delish brunch main. My masi and mother both have diabetes hence the idea of this dish is only for one day in a year or so. Since I was visiting them, I asked the good people at Blogadda to send the oil to their address.

Ideally this dish from Uttar Pradesh is a dal stufffed poori and dubki aalu. I added my twist to it by making the poori khasta and aalu more balanced than the tomato and oil soaked street food cousin.

“I’m creating a dish using Fortune Vivo Diabetes-Care Oil for the #MakeIndiaDiabetesFree activity at BlogAdda.”

Khasta/crispy is the best way to test a new oil in the market. The poori turned out flaky and had no extra oil. My masi and mom had 2 and half pooris each and didn’t complain feeling heavy at all. Our family is a fan now.

Print Recipe
Bedmi Poori and Aalu ki Subzi
Course brunch
Cuisine indian
Prep Time 2 minutes
Cook Time 1 minutes
Servings
serving
Ingredients
  • For the Poori filling
  • 1 cup urad dal soaked for 2 hours
  • 1 tsp turmeric powder
  • 1 tsp dhaniya powder
  • 2 chillies greeh
  • 2 tsps fennel seeds
  • to taste Salt
  • 1 inch ginger
  • to taste chilly red powder
  • 2 tsps oil
  • For the poori
  • 2 cups whole wheat flour
  • 3 tbsps semolina / sooji fine
  • 2 tbsps oil
  • 2 tsps salt
  • 1 tbsp ghee
  • water Warm to knead
  • For the Aalu ki Subzi
  • 400 gms potatoes
  • 2 tomatoes grated
  • 2 onions grated
  • 3 green chillies finely chopped
  • 2 tsps oil
  • 2 tsps jeera / cumin
  • 2 tsps turmeric powder
  • to taste Salt chilly and red powder
  • 1 cup curd thick
  • pinch heeng of
  • 2 tsps dhaniya jeera and powder
  • Accompaniments
  • green chillies salt fried with
  • onions chilly lemon salt with red powder, and
Course brunch
Cuisine indian
Prep Time 2 minutes
Cook Time 1 minutes
Servings
serving
Ingredients
  • For the Poori filling
  • 1 cup urad dal soaked for 2 hours
  • 1 tsp turmeric powder
  • 1 tsp dhaniya powder
  • 2 chillies greeh
  • 2 tsps fennel seeds
  • to taste Salt
  • 1 inch ginger
  • to taste chilly red powder
  • 2 tsps oil
  • For the poori
  • 2 cups whole wheat flour
  • 3 tbsps semolina / sooji fine
  • 2 tbsps oil
  • 2 tsps salt
  • 1 tbsp ghee
  • water Warm to knead
  • For the Aalu ki Subzi
  • 400 gms potatoes
  • 2 tomatoes grated
  • 2 onions grated
  • 3 green chillies finely chopped
  • 2 tsps oil
  • 2 tsps jeera / cumin
  • 2 tsps turmeric powder
  • to taste Salt chilly and red powder
  • 1 cup curd thick
  • pinch heeng of
  • 2 tsps dhaniya jeera and powder
  • Accompaniments
  • green chillies salt fried with
  • onions chilly lemon salt with red powder, and
Instructions
  1. Boil the potatoes, peel and keep aside.
  2. Pulse the urad dal without water in a mixie jar with ginger and green chilly. It should be a coarse paste form.
  3. Heat oil in a pan, add the fennel seeds and the urad dal mix. Add the red chilly powder, salt, turmeric powder and dhaniya powder. Cook until all is mixed well. Remove from pan and keep aside to cool. Keep it covered.
  4. Take flour, rava and salt in a pan, rub the oil and ghee in it. Add water little at a time and knead a medium stiff dough. It should hold the impression to touch. Knead well so that the gluten forms. Cover and keep aside for 30 minutes.
  5. In a pan, heat oil for the aalu ki subzi. Add the jeera, heeng and green chillies. Add the grated onions and cook them until translucent. Now add the tomatoes and spices. Cook them off with a little water until the oil floats on top.
  6. Add potatoes to this masala with some water and let it happily bubble on low flame. Once the masala and potatoes mix well, turn offf the gas and add the curd. Mix gently. Turn the flame up and let it simmer for a bit. Once it thickens, addd corriander leaves and it is ready to serve.
  7. Heat oil for the pooris. Make a ping pong size ball from the dough, roll it out with some oil on the chakla and belan. Add a small ball of the dal mix in the center and close the dough like a wrapper. Flatten the dough and roll it out as thin as you can. Fry them on a medium heat until nice and golden.


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