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Bedmi Puris Served With Sweet N Sour Pumkin and Potatoes in Tomato Gravy

Bedmi Puris

The epitome of Festivity and Celebrations…yes, that’s what Diwali symbolises for me… it’s the glitter of lights… the joy of adorning myself…mingling with family n friends alike…the sound of crackers,
but above all, it’s the sheer indulgence in our traditional foods!!!

Diwali celebration for me is complete only when savoured with traditional recipes from our family heirlooms!

This year my Kansa Thali brings to you gourmet dishes such as Bedmi Puris served with sweet ‘n’ sour style Pumpkin aka Kaddu or Petha, Aloo Tamatar Ki Subzi accompanied with a Radish salad… all proudly hailing from the heritage state of Uttar Pradesh, particularly when one is visiting Agra or Mathura.

Do let me know what your Diwali thali looks like!

Wish you all a very Happy Diwali and New year!!!

 

 

 

Course Main
Servings 4 – 6 persons
Prep time 30 minutes (3 hours soaking time)
Cook time 30 – 40 minutes

Ingredients for Bedmi Puris

( 1 cup=200 ml, 1 tbsp=15 ml)

1 cup Black urad dal
½ tbsp. Garam masala powder
2 tbsp Coriander seeds (coarsely crushed)
2 tbsp Saunf (aniseed), coarsely crushed
1 tsp Sonth (ginger) powder
1 tbsp Ginger finely chopped
1 tbsp Green chilies finely chopped
1 tsp Asafoetida (hing powder)
2 cups Water for soaking dal

Ingredients for Dough

( 1 cup=200 ml, 1 tbsp=15 ml)

1½ cups Whole wheat flour
1 tbsp Ghee
1 tsp. Salt
Water to knead the dough
Oil for frying

Ingredients for Sweet ‘n’ Sour Pumpkin

( 1 cup=200 ml, 1 tbsp=15 ml)

2 cups Green pumkin (‘kacha’)
2 – 3 nos Dried Kashmiri chili
3 – 4 nos Green cardamom
2 – 3 nos Cinnamon sticks
2 nos Tejpatta leaves
1 tsp Asafoetida (hing) powder
1 tbsp Cumin seeds
3 tbsp Dhana methi seeds
1 cup Water
2 tbsp Raisins (kishmish)
3 tbsp Oil for cooking
2 tbsp Gud (jaggery)
3 – 4 tbsp Imli paste
Salt to taste

Ingredients for the Potato in Tomato Gravy
1 cup = 200 ml; 1 btsp = 15 ml

4 nos med. Size Potatoes, boiled and peeled
5 nos Tomatoes
3 nos Dried Kashmiri chilies
2 nos Black cardamom
1 stick Cinnamon
2 – 3 nos Tejpatta leaves
1 tsp Hing or Asafoetida powder
1 tbsp Cumin seeds
1 tbsp Red chili powder
½ tsp Turmeric powder
½ tsp Garam masala powder
3 – 4 tbsp Ghee (preferably cow’s)
3 – 4 tbsp Coriander leaves for garnish
Salt to taste

Instructions for Bedmi Puri

1. Soak the urad dal with skin for 3 – 4 hours. Drain afterwards and rinse well so as to remove the
skin.
2. Drain all the excess water from the dal and grind the dal to a coarse paste.
3. Add the rest of the ingredients and mix well. (Can adjust the quantities as per taste too).
4. Shape into small round balls (around 12 – 15 you will get)
(do not add salt to this mixture)

Instructions for the Dough

1. Sieve the whole wheat flour well. Add the ghee and salt. Make a smooth dough with water.
Cover and keep aside.

Instructions for Making Puris

1. Shape the dough into (12 – 15) round balls. The size of the urad dal ball stuffing and the puri
should be almost the same.
2. Fill the dough balls with the stuffing as shown in the image.
3. Roll out into small puris. Deep fry them first in hot oil for them to puff up. Then lower the
flame and let the dal stuffing cook from inside as well.

Instructions for the Sweet and Sour Pumkin

1. Heat the oil in a pan. Add the red chilies, cardamom, cinnamon sticks, tejpatta leaves. Sauté
for a minute.
2. Add the cumin seeds, hing powder and dhana methi seeds. Let them splutter.
3. Add the chopped green pumkin and little water. Cover and let it cook.
4. After 3 – 4 minutes (the pumkin cooks soon) add the raisins and jiggery.
5. Add the salt and check the seasoning. You can adjust the sweet and sour balance as per your taste.
6. Serve warm with the puris

Instructions for the Potato Vegetable

1. Boil the tomatoes in hot water. Remove skin, discard the water and blend it into a puree.
2. Heat ghee in a vessel. Add the cumin seeds, hing, black cardamom, tejpatta, Kashmiri chilies,
cinnamon stick and let it splutter.
3. Add the tomato gravy, chili powder, turmeric powder and salt. Cook the gravy until the oil comes up and gravy gets cooked. Add a little water to thin it down if required.
4. Add the boiled potatoes. (I don’t use a knife to cut it. I break the potatoes with my hands itself). Let it simmer for a few minutes.
5. Once the gravy is a little thick and cooked, add chopped coriander leaves. Serve warm with the puris.

Note:
Serve this with a raddish salad. Grate the fresh raddish add salt coriander leaves lime and
ginger to it. Serve chilled.

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