bedmi puri aur aloo rasse ki subzi Recipe
Ingredients
- Fortune Chakki Fresh Atta (2 cups)
- Semolina (¼ cup)
- Ajwain (1 tspn)
- Water (as required)
- Salt (to taste)
- Fortune Soyabean Oil (2-3 tbsp)
For Puri
- Urad Dal soaked for 3-4 hours (½ cup)
- Ginger chopped fine (1 tspn)
- Green chillies (finely chopped) (2-3 nos)
- Asafoetida (a pinch)
- Red chilli powder (1 tspn)
- Saunf powder (½ tspn)
- Coriander powder (1 tspn)
- Turmeric powder (½ tspn)
- Aamchur powder (1 tspn)
- Garam masala (1 tspn)
- Salt ( to Taste)
- Fortune Soyabean oil (for frying)
- Fortune besan (1 tbsp)
for stuffing the puri
- Boiled potatoes (4 nos)
- Ginger chopped (1 ½ Tbsp)
- Green Chillies paste (1 ½ Tbsp)
- Cumin seeds (1 tspn)
- Asafoetida (a pinch)
- Coriander powder (1 ½ Tbsp)
- Turmeric powder (½ tspn)
- Black pepper powder (1 tspn)
- Yoghurt (½ cup)
- Fresh coriander leaves chopped (2 Tbsp)
- Salt (to taste)
- Fortune soyabean oil (for cooking)
For Raseewaley Aloo
method
For dough
In a bowl add Fortune chakki fresh Atta, semolina, salt, carom seeds and using water knead to a semi hard dough.
Cover with a moist muslin cloth and keep aside.
For the Stuffing
Drain and grind the urad dal to a fine paste and keep aside.
Heat Fortune Soyabean Oil in a pan, add ginger chopped, asafoetida, green chilli, urad dal. And mix well.
Add coriander powder, red chilli powder, turmeric powder, fennel powder, dry mango powder, garam masala, salt, and mix well till mixture is coarse.
Add Fortune Besan and mix well.
Remove the mixture in a bowl and Mash little. Keep the mixture aside.
For the Raasewaley Aloo
In a pan heat Fortune Soybean Oil, add cumin, asafoetida, ginger, green chilli and mix well.
Add coriander powder, black pepper, gram masala, turmeric powder, salt and sauté for 30 secs.
Add yogurt and crush potatoes.
Mix well and Add 3 cups water.
Cook the gravy for 3-4 mins.
Add coriander chopped and mix well.
For Making Puris
Remove aloo ki subzi aside and prepare to fry puris.
Heat fortune soya bean oil in a pan to deep fry.
Take the dough and knead well, divide the dough into equal portions and make small balls.
Grease fingers with oil and make pockets in the ball, fill a spoonful of mixture in the center and seal well. Shape the ball well and place on the chopping board. Repeat the step for all the balls.
Using rolling pin roll the balls to puris and keep aside.
Deep fry puris one by one until they are puffed and golden brown.
Remove the puri in absorbent paper and keep aside.
Place the puris in a serving plate, and serve with rassewale aloo ki subzi.