Bedmi Poori With Rasedar Aloo (Deep-Fried Bread and Potato Curry) - Delishably - Food and Drink
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Bedmi Poori With Rasedar Aloo (Deep-Fried Bread and Potato Curry)

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Bedmi Poori With Rasedar Aloo

Bedmi Poori With Rasedar Aloo

A popular Indian street food, bedmi poori is a fried, puffy bread that is similar to kachori. Rasedar aloo is potato curry. This tasty combination is traditionally served for breakfast, brunch, or lunch.

Bedmi poori, also called bedai, can be prepared in two different ways. It can made by adding pithi (urad dal paste) to the flour while making the dough, or it can be added as a stuffing. Urad dal (black gram) is usually used for the pithi, but sometimes moong dal (green gram) is used instead.

Try it and share your experience.

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour

1 hour 20 min

10-12 pooris

Ingredients

For the urad dal paste (pithi):

  • 3/4 cup urad dal (split and skinned black gram), soaked in water for 3-4 hours and then drained
  • 1 chopped green chilli
  • 1 tsp bhuna jeera (roasted cumin seed powder)
  • 1/2 tsp garam masala
  • 1 tsp coriander powder
  • 2 tsp kasuri methi (dry fenugreek leaves)
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1.5 tsp coarsely ground saunf (fennel seeds)
  • water, as needed

For the dough:

  • 2 cups atta (whole wheat flour)
  • 1/2 cup sooji (semolina)
  • 1 to 1 1/2 tsp oil

For the aloo sabzi (aloo curry):

  • 3 tbsp oil
  • 8 medium potatoes, peeled and boiled
  • 1 tsp jeera (cumin seeds)
  • 1 tsp saunf (fennel seeds)
  • 1 tsp bhuna jeera (roasted cumin seed powder)
  • 1 chopped green chilli
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 2 tsp kasuri methi (dry fenugreek leaves)
  • 1/2 tsp red chilli powder
  • 1 tsp salt
  • 1 tsp amchur (mango powder)
  • 1 litre water

For frying the pooris:

  • oil, as needed

Instructions

  1. Make the urad dal paste: Put the soaked and drained urad dal in a grinder. Add all the accompanying spices and grind to a thick, coarse paste adding only as much water as is needed. Transfer the paste to a bowl and set aside.
  2. Make the dough: In a large bowl, add the atta and sooji. Mix well. Add the urad dal paste and oil and mix. Adding water as needed, knead the flour into a tight dough. Once the dough comes together, knead for 4-5 minutes, wetting your hands with water when needed. Cover the dough with a damp cloth and let it rest for 15 minutes.
  3. While the dough is resting, prepare the aloo sabzi (potato curry): Heat a non-stick pan on low heat and add oil. Let the oil heat up a little. While the oil is heating up, coarsely mash the boiled potatoes by hand.
  4. As soon as the oil is a bit hot, add all the spices except the amchur and mix well. Stir cook for about 1 minute.
  5. Add the mashed potatoes and mix well. Add the amchur powder and mix well again. Cook for 2 minutes.
  6. Add the water and raise the heat to high. Mix well and let the mixture come to a boil; then cover with a lid, reduce the heat to medium, and cook until it thickens a little, about 15-20 minutes. Transfer to a bowl and cover.
  7. In a kadhai, heat the oil over low-medium heat for frying the pooris.
  8. While the oil is heating, start rolling out the pooris: Wet your hands and knead the dough a few times. Take a small piece of dough and roll it into a ball. Grease the rolling surface and the rolling pin with some oil, then roll out the dough ball into a thin poori: a flat disc about 4 inches in diameter.
  9. Slide the poori into the hot oil and lightly press it until it puffs up. Flip it and cook both sides until golden and crisp. Transfer to a plate and prepare the rest of the pooris similarly.
  10. Serve the pooris with the rasedar aloo.

Bedmi Poori Recipe With Rasedar Aloo

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 03, 2020:

Thanks for appreciating the recipe, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 31, 2020:

Peggy, I need to seriously start thinking about publishing a cookbook as I have also had a few other friends tell me this. Glad you like the recipes I share here. Thank you for the visit.

Devika Primic on July 31, 2020:

Rajan this recipe is perfect. Quick and easy to make and you explained in detail. Such recipes are useful and always a new one from you makes me want to try it.

Peggy Woods from Houston, Texas on July 30, 2020:

So many of your recipes sound delicious, as does this one. You should really think about making a cookbook!