Ingredients

For Bedmi Poori

 1 cup black gram without skin (Urad Dal)

 2 cup whole wheat flour
 1 1/2 tsp fennel seeds powder
 1 tsp asafoetida
 1 tsp dry ginger powder (if not available, use 1 tsp ginger paste)
 1 tsp red chilli powder
 1/2 tsp mango (amchur) powder
 1 tsp coriander powder
 2 tbsp ghee
 Salt to taste
 2 green chillies
 Vegetable refined oil for deep frying

For Bedmi Aloo ki Sabzi

 5 to 6 potatoes
 2 medium sized tomatoes pureed
 1 tsp cumin seeds
 1 tsp coriander powder
 1 tsp cumin powder
 2 tsp red chilli powder
 2 dry red chillies
 1 tsp turmeric powder
 1 tbsp grated ginger
 1 tsp dried fenugreek leaves (Kasuri methi)
 1 tbsp ghee
 2 tbsp mustard oil
 Salt to taste
 1 tbsp wheat flour (optional)
 3-4 cups of water
Method For Bedmi Poori

 Soak black gram in water for 4 to 6 hours or preferably overnight and make a coarse
paste of the soaked dal along with green chillies. Try not to use any water to make the
paste.
 In a bowl mix flour with fennel seed powder, asafoetida, dry ginger powder, red chilli
powder, aamchur powder, coriander powder and salt.
 Add dal paste to the flour mixture and start kneading it. If required add very little
water to make a semi soft dough.
 Add ghee to the dough and knead for a minute or so.
 Cover the dough with a wet cloth and allow it to set for 20 minutes.
 Knead the dough one more time and divide it into 15 equal sized balls.
 Heat sufficient oil in a pan.
 Roll each balls into 5” pooris and fry it on medium flame till they turn golden brown
and puff up.

How to make Bedmi Aloo ki Sabzi

 Boil potatoes with little salt and water. Drain the water from the pan.
 Do not cut the potatoes into cubes like we usually do while making a potato dish.
Instead break them a bit with the help of the back side of a spatula or ladle to get
uneven pieces and some mashed potatoes. This dish gets its name from the texture
of the potatoes.
 In a pan, heat ghee and mustard oil and temper the mixture with dried red chillies,
asafoetida and cumin seeds.
 Add dried fenugreek leaves and cook for one minute on medium flame.
 Add tomato puree and ginger paste and cook for 2 to 3 minutes.
 Add cumin powder, coriander powder, turmeric powder, red chilli powder and salt.
Cook for another 2 to 3 minutes or until oil leaves the sides of the pan.
 Add potatoes and mix well with the spices.
 Add 3 cups of water to the mixture.
 In half cup of water add 1 tbsp wheat flour and mix properly. Add this mixture to the
potato gravy. This step is optional but it provides a good texture to the gravy.
 Boil the sabzi till you get the desired consistency. Ideally, the consistency should be
runny.
 Serve hot with pooris.