bedmi puri
Bedmi puri along with aloo ki sabzi (potato curry) is a popular Uttar Pradesh breakfast. You can also have them in ‘Chandni Chowk’ in Delhi. You can also prepare bedmi aloo for Sunday brunch. They are simply delicious.
Recipe of bedmi puri
2 cups atta (whole wheat flour)
1/2 cup dhuli moong dal (split, skinlesss green gram)
3 green chillies
1/4 tsp garam masala
Salt to taste
1/2 tsp coriander powder
1 inch piece ginger
1 tbsp oil + for deep frying
1. Soak moong dal for 2 hours. Drain.
2. Grind together moong dal, green chillies, ginger, salt, coriander and garam masala powders in a blender.
3. Take atta in a bowl and add moong dal paste along with 1 tablespoon oil. Knead using water as needed. Cover and keep aside for 1/2 an hour.
4. Take lemon sized ball out of the dough and flatten between palms. Roll out on an oiled surface into 3-4 inch round.
5. Heat sufficient oil in a wok/ kadhai. Gently slide the rolled out bedmi puri in the oil. Press gently with a slotted spoon (pauni/ chhari) so that poori puffs up. Turn over and fry from other side also till golden in color. Drain using the same slotted spoon on an absorbent paper so that excess oil is absorbed.
6. Serve bedmi puri hot with aloo ki sabzi.
Kuttu poori with curd
I made kuttu poori during ‘Navratras’ but somehow forgot to post it on the blog. You can also make kuttu pooris with kuttu atta only. Singhadi atta is optional. Singhadi atta binds well and also rich in Calcium. Also my mom says kuttu atta is hot on body so mixing singhadi flour leads to cooling down effect.
Recipe of kuttu poori
1 cup kuttu atta (buckwheat flour)
1/2 cup singhadi atta
3-4 medium sized potatoes- boiled, peeled and mashed
3 green chillies- chopped finely
Salt to taste
Oil to deep fry
1. Mix salt and green chillies to potato. In a bowl, mix kuttu and singhadi atta.
2. Mix potato mixture to kuttu and singhadi flour. Use potato to knead the flour into stiff dough. Add water only if there is a need. Let it rest for 5 minutes.
3. Take lemon sized ball from the dough and roll out on a lightly oiled surface, into a 3-4 inch round.
4. Heat oil in a kadhai/wok. To check whether the oil is hot enough, put a small portion of dough into the oil. If it sizzles and comes to surface, your oil is ready. Turn the heat to medium. Gently place the rolled poori in the oil.
4. Press the kuttu ki poori with a pauni (slotted spoon/ chhari). The poori will puff up. Turn over and fry from other side also. Drain the poori using the same slotted spoon on an absorbent paper. Similarly make rest of the kuttu ki puri from the dough. Serve hot with curds.
Aloo ki sabzi
I have earlier posted a recipe of aloo ki sabzi with gravy but it used onion and garlic in the gravy. This recipe of aloo bhaji can be a part of ‘Sattvic Ahaar’ as it is devoid of onion, garlic. It can also be made as a part of fasting food or ‘Vrat ka Khana’. This sabzi tastes absolutely delicious.
Recipe of aloo ki sabzi/ bhaji
3 medium aloo (potato) - boiled, peeled
2 tomatoes- diced
1 tsp kasoori methi (dried fenugreek leaves) - crushed between palms
Salt to taste
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 cup water
1/2 tsp red chilli powder (cayenne pepper)
1 tbsp oil
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1. Break potato by your hands to get uneven pieces.
2. Heat oil in a kadhai/ wok or a pan. Add cumin seeds and when they change color, add hing.
3. Add potatoes and 1 cup water. Add salt and all the spices.
4. Add tomatoes and kasoori methi. Mix well and turn the heat to medium. Cover the lid.
5. Stir occasionally and cook till gravy thickens to desired consistency. Serve hot with poori or paratha.
Poori
I make pooris mainly on festive occasions or when I am hosting a traditional dinner. Whenever I make poori, I usually fry some extra to have them with pickle the next day. It is a great travel food since it remains fresh for 2-3 days.
Recipe of poori
2 cups atta (whole wheat flour)
1 tsp ajwain (carom seeds)
1 tsp salt
3/4 cup water
2 tbsp oil
Oil to deep fry
1. Take atta in a bowl and add salt, carom seeds and 2 tablespoon oil. Add water slowly and knead into stiff dough. Adjust water to get the right consistency. Puri dough should be stiffer than chappati dough. Let it rest for 1/2 an hour.
2. Take a lemon sized ball (peda) out of the dough. Roll out into a 3-4 inch circle on a lightly oiled surface.
3. Heat oil in a kadhai (heavy bottomed vessel). You will know the oil is hot enough by dropping a small portion of dough into the oil. If it sizzles and comes to the surface, your oil is ready. Turn the heat to medium.
4. Gently slide the poori (rolled circle) in the oil. Fry by pressing very lightly by slotted spoon (chhari, pauni). Poori will puff up. Turn over the puri and fry from other side also. This time there is no need to press. Fry till golden brown. Drain by the same slotted spoon on an absorbent paper. Similarly fry other pooris. Enjoy poori bread with aloo bhaji (potato curry) and pickle of your choice.
Poori bread
Kuttu aloo paratha
Kuttu aur aloo ka paratha can be eaten in fasts of Ekadashi and Navratras. Kuttu paratha along with aloo ki sabzi are part of Navratra thali.
Recipe of kuttu aur aloo ka paratha
1 cup kuttu atta (buckwheat flour) and singhadi atta mixed in equal proportions
4-5 medium potatoes (boiled, peeled and mashed)
2-3 green chillies- chopped finely
Salt to taste
Oil to shallow fry
1. Mix all the above ingredients except oil in a bowl and knead into pliable dough. There is no need to add water, use potatoes to knead.
2. Take a small ball (peda) out of the dough and roll into a 4-5 inch diameter disk dusting in dry flour to prevent from sticking.
3. Heat a tava (griddle) and place this paratha on it. Roast from both sides applying oil. Similarly make other paranthas from rest of the dough. Serve hot.
Dough
Kuttu aur aloo ka paratha
Kaddu ki sabzi
Kaddu ki sabzi or sitaphal sabzi is a family favorite. The best thing is that it can also be eaten in fasts like Navratri and Ekadashi. Kaddu subzi, aloo ki sabzi and kuttu paratha or puri makes a complete Navratra thali. Oops! I forgot to mention, sabudana kheer.
Recipe of kaddu ki sabzi
1/2 kilogram kaddu (pumpkin/ sitaphal) - peeled and cubed
1/2 tsp turmeric powder
2-3 green chillies- chopped
Salt to taste
1/4 tsp garam masala powder
1/2 tsp coriander powder
1 tsp sugar
1/2 tsp amchoor (dried mango powder)
1/2 tsp methi dana (fenugreek seeds)
A pinch of hing (asafoetida)
1 tbsp oil
1. Heat oil in a pan or a karahi. Add methi dana and when it changes color, add hing. Add green chillies and sauté for 1 minute.
2. Add kaddu pieces. Add turmeric, coriander powders and salt. Mix well and add 1 tsp water. Lower heat and cook covered till kaddu turns tender.
3. Add sugar, amchoor and garam masala powder and mix well. Cook on low heat for 2 minutes. Cook till all the water evaporates.
Pude
Today is Vat Savitri Vraksh day. Hindu women in some of the Northern states of India celebrate this day by performing pooja of Vat (Bargad) tree. Today my mom made pude or gulgule. As she was frying them, I was ready with my camera for the photo shoot. I asked for the recipe and she gave it to me in detail which I am sharing with you.
Recipe of pude
250 grams atta (whole wheat flour)
250 ml water
250 grams gur (jaggery)
4-5 pods of green cardamom- opened and seeds separated
1 tsp saunf (fennel)
Oil to deep fry
1. Soak gur in water for 1 hour.
2. Add all the ingredients except oil to the gur water. Mix well. Adjust the water to get pakora (fritters) batter like consistency. Beat well.
3. Heat oil in a karahi (heavy bottomed vessel). When the oil is sufficiently hot, turn the heat to medium. Drop the batter by hand or by tablespoonfuls. When 1 side is cooked, turn over and fry from other side also. Fry till they get reddish brown. Drain on an absorbent paper.
Gulgule
Kuttu aur lauki ki tikki
This is mainly a fasting food which can be eaten in the fasts of Ekadashi and Navratras. Well, at least that’s what my mom does. You can also deep fry these tikkis. You can also take boiled, peeled and mashed potatoes to knead the dough in place of lauki. If you are taking potatoes, then also there is no need to add water to knead. Only kuttu atta can also be taken in place of kuttu and singhadi mixed.
Recipe of kuttu lauki tikki
1 medium lauki (ghiya/ bottle gourd/ doodhi) - grated
Kuttu atta (buckwheat flour/ kottu) and singhadi atta- mixed in equal proportion
3-4 green chillies- chopped finely
Salt to taste
Oil to shallow fry
1. Take a bowl and place grated lauki and green chillies. Add mixed kuttu and singhadi atta and salt to it. Add enough atta (flour) so as to knead it into pliable dough. There is no need to add any water to knead the dough.
2. Take balls out of the dough. Flatten them between your palms to give them thin round shape i.e. tikkis. Make them as thick or thin as you are able to do and as you want. Just remember, the thicker they are the most uncooked they will remain at the centre when you cook them.
3. Heat a non- stick tawa (griddle) and smear it with oil with the help of a spatula.
4. Place these tikkis on the tawa and turn the heat to medium. Cook them till underside is cooked. Turn over and cook from the other side also pressing in between with the spatula. Cook brushing with oil. Cook till both sides are cooked and turn reddish brown. Serve hot.
Moong daal
Moong dal is one of the most common dal (lentil) made in Indian homes. In some households, it is made every other day. Mung daal is fast to cook and easy to digest.
Recipe of Moong ki dal
1 cup dhuli moong dal (split green gram)
1/2 tsp turmeric powder
Salt to taste
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
1/2 tsp red chilli powder (cayenne pepper)
1 tablespoon ghee (clarified butter)
Juice of 1/2 a lemon
Coriander leaves- chopped
1. Wash the dal in several changes of water. Soak for 15 minutes, drain. Place the dal with 3 cups of water, salt, turmeric powder and red chilli powder in a pressure cooker. Let 1 whistle come. Lower heat and simmer for 5 minutes. Let the pressure drop before opening the lid of the cooker.
2. Heat ghee in a pan and add cumin seeds. When they change color, add asafoetida. Add this tempering to the boiled daal. Add coriander leaves and cook for 1 more minute. Add lemon juice. Serve moong dal hot with rotis.
Aloo ki poori
There is another way of making aloo ki puri besides the method given below. It is by stuffing potato mixture in the poori. The recipe which I am sharing is much easier to make and absorbs much less oil than by stuffing. So, give it a try.
Recipe of aloo ki poori
1 cup whole wheat flour (atta)
2 medium potatoes- boiled, peeled and mashed well
1/4 tsp garam masala powder
1 tsp cumin powder
½ tsp red chilli powder
Salt to taste
2 tsp oil + to deep fry
1. Mix atta, potatoes, cumin powder, red chilli powder, garam masala powder and 2 tsp oil. Knead into medium stiff dough. Use as little water as possible. Use boiled potatoes to knead the dough.
2. Keep aside for 20 minutes covered with a damp cloth.
3. Heat oil in heavy bottomed vessel (kadhai).
4. Take a small ball (peda) out of the dough and roll out like a puri. Deep fry on both sides on medium heat. Fry till golden. Serve hot with pickle of your choice.
