Bedmi Poori Recipe With Rasedar Aloo | Crispy and Easy Bedai Recipe

Google+ Pinterest LinkedIn Tumblr

Bedmi poori is a popular street food and dish which is also eaten for breakfast, lunch or brunch. It is usually served with rasedar aloo which is potato curry we will be preparing both bedmi poori and potato curry in this video so keep watching until the end for the poori we need to prepare the dal or lentil paste first. we are using urad dal/split & skinned black lentils as the lentil we have here 3/4 cup of urad dal which has been soaked in water for about 4 hours. now the water has been drained out put the soaked dal in the grinder to coarsely blend it also, add the spices shown here 1 chopped green chilli 1 tsp roasted cumin seed powder 1/2 tsp garam masala 1 tsp coriander powder 2 tsp kasuri methi 1 tsp salt 1/2 tsp red chilli powder 1.5 tsp coarsely ground fennel seeds add just enough water to help grind it to a thick coarse paste do not add more water otherwise the dough we we prepare later will turn out thin transfer the coarsely ground dal or pithi as it is called to a bowl keep the dal aside and prepare the dough now take 2 cups of whole wheat flour in a large bowl to this add 1/2 cup suji or semolina mix these well now put in the pithi or urad dal paste mix the paste in the flour mixture we need to prepare a stiff dough as is made for poori put in about 1 to 1.5 tsp oil mix again put water little by little and knead it to form a stiff dough once the dough comes together knead it for 4-5 minutes wet your hands with water by dipping them in the bowl of water for kneading it the stiff dough is ready.

Its consistency should be as shown here cover with a damp cloth and let it rest for 15 minutes while it is resting we will prepare the potato curry keep a non-stick pan on low heat put in 2 tbsp oil let the oil heat up in the meantime mash the boiled potatoes by hand. we have taken 8 medium-sized boiled potatoes when the oil is hot put in the dry spices 1 tsp cumin seeds 1.5 tsp roasted fennel seeds 1 tsp roasted cumin seed powder 1 finely chopped green chilli 1/2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp garam masala 2 tsp kasuri methi 1/2 tsp red chilli powder 1 tsp salt mix the spices nicely and cook for about a minute on low heat put in the mashed potatoes mix well & keep heat on low oil seems less.

We will put 1 tbsp more we have added a total of 3 tbsp oil mash any large potato pieces after mixing put in the amchur powder and mix again cook for about 2 minutes. raise the heat to low-medium after 2 minutes put in 1 liter of water and raise the heat to high and let the mixture come to a boil give a good stir the water has come to a boil. cover the pan with a lid and lower the heat to medium cook this until the liquid becomes thicker keep stirring from time to time after 15 minutes the curry is still not as thick as we want so we will cook it for some more time raise the heat to medium-high and cook until the curry thickens the water needs to be dried out a bit after 30 minutes the curry us of the right consistency it should be of this consistency transfer the potato curry to a bowl keep the curry aside and start making the pooris the dough has rested for 15 minutes wet your hands with water and knead the dough a few times we will start making the pooris now but before making them keep the oil to heat up in a kadhai this oil is for frying the pooris keep the heat on low-medium to start making the pooris grease the hands with oil then take a small amount of dough and roll it into a ball then flatten it a bit, grease the rolling surface and the rolling pin with oil and roll it out into a poori, a round disc about 4 inches in diameter roll out 4-5 pooris more once the pooris are rolled out check if the oil is hot drop a small piece of dough in the oil, if it is hot it will rise immediately the oil is hot slide in one poori carefully but before you do so stir the oil a few times to even out the temperature splash hot oil over the poori then carefully fry the poori as shown freeing it carefully from the underside and lightly pressing it on top and rotating it at the same time until it puffs up and it is golden on the underside now flip it and fry the other side golden as well keep the heat on high when frying the poori the poori is golden on both sides remove it to a plate hold the poori against the wall of the kadhai to drain out excess oil before transferring to the plate fry the other pooris similarly all the pooris we had rolled out are ready we will serve them this much dough will make about 10-12 pooris depending on their size here is our dish of the day – Bedmi poori served with potato curry Bedmi poori is also called pithi wali poori do try this dish and share your experience if you like the dish please share the video & subscribe to our channel and press the bell icon so you get notified about our new videos.

thanks for watching.

Read More: Mediterranean Fish Stew with Aioli | French Bourride Recipe

As found on YouTube