Bedmi Poori aur Aloo

We are in the last week of BM#58 and as usual, my theme for the end week is Bookmarked recipes.If I scroll down my bookmarks ,the list is endless and obviously I need to clear it up soon before it ends up to infinity.

One of the bookmark recipe is Bedmi Poori Aloo sabzi that I made for last Buffet on Table for Combo dishes,but ended up without posting it.The day I prepared bedmi aloo,we had lots of guests coming for dinner and I took the pictures in a hurry.I was not happy with the clicks so opted not to post this for combo dishes.

Bedmi Poori aur Aloo ki Sabzi is the famous combo form Utter Pradesh,India ,is often prepared on functions,marriages and festivals also.The main trend is if there is a marriage people use to sit over the Halwai aka confectioner, for a few days before marriage ,basically for the smaller functions and more guests at home.One of the many dishes that the Halwai would cook is Bedmi Poori aur Aloo Sabzi.I still remember relishing garama garam bedmi aloo on my brother’s marriage .I learned how he made and even clicked pictures while he was making the aloo poori in big vessels and wok but have had lost ’em.

Blogging Marathon#58
Theme-Bookmarked Recipes
Dish-Bedmi Aloo
Source-The same Halwai

Ingredients:
For Poori:
2 cup wheat flour
1/4 cup semolina/suzi
1 cup urad dal/split bengal bram
1 teaspoon fennel seeds,crushed
1 teaspoon coriander seeds,crushed
a pinch aseftida
1 teaspoon garam masala
1 teaspoon red chilly powder
1 green chilly
2 tablespoon oil
1″ ginger piece
salt to taste
oil for frying
water as required

For Aloo:
2 potatoes,boiled and mashed
1 teaspoon cumin seeds
a pinch aseftida
1 tomato,chopped
1 green chilli,chopped
1/2 teaspoon turmeric powder
salt to taste
1 teaspoon coriander powder
1 teaspoon red chilli powder
1/2 teaspoon garam masala
2 tablespoon oil
salt to taste
few coriander leaves,chopped
water as required

Method:
For Poori:
Wash and soak urad dal in enough water for 2 hours.
Drain the excess water from dal and make a paste in blender with green chilly and ginger.Use ltttle water if required.
In a mixing bowl add wheat flour,semolina .Mix well and add salt,aseftida,fennel ,coriander,red chilli powders and garam masala .Add 2 tablespoon oil and the dal paste.
Knead a dough using enough lukewarm water and let it rest ,covered for 30 minutes.
Heat oil in a wok or pan.Make small round balls from dough.Roll each ball into a 4′ disc.
Fry the pooris one or two at a time ,from both sides until golden and puffy.

Serve hot with Aloo Sabzi.

For Aloo:
Heat oil in a pan and add aseftida nad cumin seeds.As cumin starts spluttering add chopped tomato and green chillies.
Now add salt ,red chilli powder,turmeric powder,corainder powder and garam masala.Mix well and cook until tomatoes are tender.
Addd mashed potatoes,stir and add 2 cups water.
Cook covered until desired consistency.
Garnish with chopped coriander leaves.

Serve with Poori.

Serve-4 Cooking time 20 minutes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57