(Bedmi is a poori of Rajasthani origin, which is made by kneading refined flour, ground moong dal or urad dal and some spices and condiments. … Once the poori is perfectly fried, it becomes inflated, acquires a reddish brown color and a crispy texture.)



For The Puri Stuffing:

  • 200 gms urad dal
  • 3 nos green chillies
  • 5 gms ginger
  • 2 gms asafoetida
  • 2 gms red chilli powder
  • 8 gms coriander powder
  • 2 gms jeera powder
  • 1 gms aamchur powder
  • 4 gms garam masala powder
  • 40 gms coriander, chopped
  • 45 ml cooking oil

For The Dough:

  • 480 gram atta
  • 120 gms semolina (rawa)
  • 2 gms salt
  • 15 gms oil

For Raseele Aloo:

  • 500 gms potato quarters, boiled
  • 150 gms tomatoes, chopped
  • 150 gms onion, chopped
  • 30 gms cumin seeds
  • 15 gms coriander powder
  • 8 gms cumin powder
  • gms turmeric powder
  • 15 gms salt
  • 180 gms tomato gravy
  • 100 ml cooking oil
  • 20 Fresh coriander leaves

 For Accompaniment And Garnishing:

  • 150 gms vegetable kachumber
  • Potato salii
  • 5 gms coriander leaves, chopped
  • 50 Green chillies, fried



  • Measure out all the ingredients separately for the stuffing, pooris and Raseele Aloo and keep it aside.
  • Chop some green chilies and ginger for the poori stuffing.
  • Chop the tomatoes and onions for the Raseele Aloo
  • Soak the urad dal in water for 2-3 hours. Drain the excess water and keep aside.
  • Peel and cut the potatoes into quarters. Parboil the potatoes with little salt and turmeric powder and keep it aside.

Prepare Bedmi Stuffing:

  • Grind the whole urad dal to a coarse paste using 2-3 tablespoons of water. Ensure that you don’t make a smooth fine paste of it.
  • Heat oil in a heavy bottom pan, add asafetida. Add the ground urad dal and mix it well. Avoid the dal from sticking to the pan.
  • After 3-4 minutes of cooking the urad dal, add the chopped ginger and green chilies and sauté.
  • Add all the powdered spices- red chili powder, coriander powder, jeera powder, aamchur powder and garam masala powder and cook till raw flavour of masalas have gone.
  • Once the mixture appears loose and crumbly in texture, add the chopped coriander.
  • Turn off the flame and transfer the mixture onto a pan or tray to cool it down.

Prepare The Dough:

  • In a stainless-steel bowl take the measured quantity of atta, semolina, salt and the prepared stuffing and bind the ingredients into a dough. Add water to make a tight dough
  • Once the dough is ready, add the oil and knead well to make the dough smooth.
  • Allow the dough to rest for about 30 minutes.
  • Shape the dough into small balls and roll each dough ball into small round pooris.
  • Deep fry the pooris in oil and serve hot with the Raseele Aloo.

Prepare Raseele Aloo:

  • Heat Oil in a heavy bottom vessel over medium heat.
  • Add the cumin seed and sauté, followed by the chopped onions and tomatoes.
  • Cook until the onions become translucent and the tomatoes become soft.
  • Add the coriander powder, cumin powder and turmeric powder and fry well.
  • Cook till the spices are well fried. Add the boiled potatoes and cook for 15-20 min until the potatoes have cooked completely.
  • Adjust the seasoning with salt and garnish with chopped coriander.
  • Serve hot with the pooris.
  • Garnish the hot Raseele Aloo with potato salli and freshly chopped coriander and serve with fried Bedmi Puris, accompanied with Kachumber

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