This Hariyali Teej celebrate the festival with some puffed Bedmi Pooris paired with hot aloo sabzi. Make the festival time memorable by preparing this delicious recipe and enjoying it with your loved ones.
Step 1 – Soak urad dal overnight and make a coarse paste
Start with washing and soaking the Urad Dal for about 6 to 8 hours. Now, the dal needs to be blended. So, drain the water and add the dal in a blender with ginger and green chillies and blend until a thick paste is obtained. You can add a little water if required. But the paste should not be runny.
Step 2 – Knead the dough
To prepare the dough, add whole wheat flour to a bowl and add the dal paste into it. Now add ¼ cup oil, fennel powder, coriander powder, salt, amchoor powder, hing and red chilli powder. You can add 1 tsp crushed kasoori methi if you want, but this is optional. Mix everything well and knead a tight dough.
Step 3- Make dough balls and prepare the poori
Let the dough rest for at least 10 minutes and then start making dough balls out of it for pooris. Meanwhile, heat some oil in a kadhai. Then use a rolling pin to roll the pooris.
Step 4 – Fry the Bedmi Pooris and serve
Now deep fry them one by one in hot oil. Once they turn golden brown from both sides, take out from the kadhai and put on a paper towel for the oil to drain out a bit. Serve hot with a delicious Aloo ki Subzee.
Step 5 – Aloo ki Suzee Recipe
To make a quick Aloo ki Subzee recipe. Heat a kadhai on a high flame. Add 3 tablespoon mustard oil, 2 whole red chillies, 4 cloves, 1 bay leaf, 2 chopped green chillies, 1 tsp coarse fennel powder, 1 tsp whole cumin and allow to splutter. Now add 2 tsp ginger juliennes and cook till the raw smell of ginger goes away. Now add 1 tsp kasoori methi. Add 1-2 tsp besan or gram flour to the oil and roast for 1 minute. This will give a desired thickness to the subzee. Now add 1/2 tsp of each turmeric and red chilli powder and 1 tbsp coriander powder. Cook on a medium flame for 2-3 minutes and add 1-2 grated tomatoes. Cook on low flame till the tomatoes are cooked and oil starts leaving the sides of the pan. Now add 4-5 boiled and mashed potatoes. Mix well and add 4 cups water. Cook on low flame for 10 minutes, garnish with coriander leaves and serve with Bedmi Poori.
- 6 Servings
- 150 gm whole wheat flour
- 2 green chilli
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon asafoetida
- 1/2 teaspoon dry mango powder
- salt as required
- 70 gm urad dal
- 1 inch ginger
- 1 teaspoon fennel seeds powder
- 1 teaspoon coriander powder
- red chilli powder as required
- 2 cup refined oil