In the mood for some yummy bedmi? Try this easy recipe

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Here’s the recipe of Buniya wale aloo with some bedmi

For Buniya wale aloo

Ingredients

4 – Potatoes, boiled
1/2l – Water
2tsp – Salt
1/2tsp – Turmeric
1tsp – Red chilli powder
1/2tsp – Garam masala
2tsp – Fenugreek seeds (soaked in water for two hours) or opt for coriander seeds if you don’t have fenugreek seeds.
1tbsp – Maida/flour
2tbsp – Ghee
1tsp – Cumin seeds
1tsp – Fennel seeds
1 inch – Ginger
2 – Green chillies
2 – Red chillies
1/4tsp – Asafoetida
Black salt to taste
1tsp – Amchur powder
1tbsp – Sugar
Few coriander leaves

Method

*Boil the potatoes in cooker. Turn off the flame after three whistles.
*Once they cool down a bit, remove the peels and mash them.
*In a pan, put the mashed potatoes. Pour in half litre water. Put salt and bring to a boil. Now add turmeric, chilli powder and garam masala. Give it a good mix. Add soaked fenugreek seeds.
*Take a small bowl. Add maida and water and mix. Put the mixture in the potato pan. Cook it for 10-12 minutes on medium flame.
*Take a tadka pan. Add ghee. Once hot, add in cumin seeds, fennel seeds, ginger, green chillies, red chillies and heeng. Put the tadka in the potato mixture. Cook it for five minutes. Add in black salt, amchur powder and sugar. Cook it for five minutes and keep the Buniya wale aloo in a bowl.
*Garnish it with a few chopped coriander leaves.

For bedmi

Ingredients

3/4 cup – Urad dal, soaked for two hours.
1 inch- Ginger, chopped
1 – Green chilly, chopped
1tsp – Red chilli powder
1/2tsp – Coriander powder
Salt to taste
1/4tsp – Garam masala
1/2tsp – Fennel seeds
1tbsp – Water

For dough

2 cups – Atta
1/2 cup – Sooji
Salt to taste
2tsp – Oil
1/4cup – Lukewarm water

Method

*Grind soaked urad dal with ginger, green chilly, salt to taste, red chilli powder, coriander powder, garam masala and fennel seeds with water. The consistency should be coarse.
*For the dough, take atta and sooji. Add in salt. Put the urad dal mixture in the atta. Pour oil. Mix with lukewarm water. The dough should be stiff. Rest the dough for 30 minutes.
*After 30 minutes, take a small portion and make a small dough ball and roll it out using a rolling pin.
*Take a wok. Add oil for frying. Check if the oil is hot enough. Ensure it fluffs up. Keep it on a tissue or absorbent paper. Serve hot with Buniya aloo.

Enjoy!