My friend always said if you have to eat calories ensure the taste well justifies. Bedmi Puri with aaloo will top in my list. Check out this beautiful recipe by Shakti Khanna.
Bedmi filling (poori with urad dal filling):
Soak 100 gms of urad dal for 2 hours. Coarsely grind the dal. Heat a kadai and add ½ teaspoon of oil in the kadai. Add the dal to the kadai, switch-off the flame. In the dal add 1 teaspoon of chilli powder, 1 tea poon of dhania powder, ½ tea spoon of saunf, little more than a pinch of hing, ½ a tea spoon of methe dhana and ½ tea spoon of garam masala and amchoor powder according to taste.
Now cook the dal over a slow flame till you feel it is dry enough and can be used for the poori filling. You can also add one tablespoon of bhuna besan, it absorbs all the water.
Dough for the Bedmi:
Take four katori of wheat flour, one katori of maida, add salt to taste, you can also add dried methi leaves (kasoori methi) in the flour. Make the poori dough a little hard.
Take amla sizee bedmi filling and stuff it in a small poori size atta roll. Flatten the roll in a shape of poori. To flatten the poori roll use a mixture of wheat flour and sooji as palethan. When the oil is properly heated a.dd the puri and half fry it, take the poori out and keep it aside. Before serving fry the poori till it is golden brown. This is the technique my mother uses to make the bedmi crispy.
Aaloo ki Sabzi:
4 boiled Potatoes
2 big tomatoes
1 tablespoon of oil and one tablespoon of Desi ghee
Take a pinch of all the following ingredients jeera, methe dana, mustard seeds, saunf
Salt to taste
One teaspoon of chilli powder
One teaspoon of coriander powder
½ teaspoon of turmeric
½ teaspoon of garam masala
½ teaspoon of amchoor powder
2-3 Tablespoons of Methi ki Launji (recipe given below)
Take a cooker, heat the oil and ghee together, put all the khara masala and let it crackle, grind the tomatoes and add it in the masala. Add all the powder masala too. Let it cook till oil separates. Mash one boiled potatoe in the masala to thicken the gravy, and cook it for five mins. Now add the boiled potatoes, 2-3 tablespoons of methi ki launji and some water. Put the pressure cooker lid and cook it till two to three whistles.
Methi ki launji
8 table spoons of amchoor powder
½ teaspoon roasted saunf
1 teaspoon roasted methe seeds powder
½ teaspoon red chili powder
2-3 dry red chillies
Mix water half cup water to the amchoor powder, add saunf, methe seeds powder, red chili powder and dry red chililies to the mixture. Boil till the mixture, till thickens a little bit. Remember u don’t need chutney consistency, it should be watery enough so that it can be added to the aloo ki sabzi..
Green Pumpkin sabzi:
½ kg green pumpkin (cut it in small triangular pieces)
Pinch of saunf and methe dana
Pinch of hing
Salt to taste
Powder masala -turmeric, chilli and coriander according to taste
Finely chopped two green chillies and a small piece of ginger
3-4 small slices of raw mango
Take a kadai, heat the oil and add the khara masala and chopped chilli and ginger. Add the green pumpkin and raw mango, cover the kadai and let the pumpkin cook for some time. Mix the powder masala and cook the pumpkin till it is done. For serving, garnish it with coriander leaves.