bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | with 24 amazing images.
bedmi puri also known as urad dal puri is a popular North Indian street food in Delhi, UP and Rajasthan. bedmi puris are made from whole wheat dough with a urad dal paste.
When you want the crispiest of crisp puris, urad dal puri is the best choice! Reinforcing the whole wheat dough with a paste of soaked urad dal adds bulk and crispness to the bedmi puri while the nigella seeds impart a unique and lingering flavour to them.
To make urad dal puri recipe, we have started with grinding soaked urad dal into a smooth paste in a grinder. Transfer to a deep bowl and combine it with whole wheat flour, nigella seeds, oil and salt. Knead into a soft dough. You won't need water for kneading the dough, still you can add if required. Divide and roll into a small circle on a grease rolling board and deep fry until golden brown and crisp. Your bedmi puris are ready.
Serve the bedmi puri immediately with the sabzi of your choice preferably a spicy, tangy potato sabzi. This traditional breakfast urad dal puri (Bedmi poori) is also known as bedmi kachori, urad dal kachori, bedvi, or bedami . bedmi puri with aloo sabji is served as a popular breakfast in North India (mostly Delhi and UP).
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aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with 38 amazing images.
aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha is a protein filled variation to stuffed Punjabi style aloo methi paratha. Learn how to make Indian style tofu methi paratha.
To make aloo methi tofu paratha, first make the dough. For stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds. Add the potatoes and tofu, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool the stuffing slightly and divide it into 4 equal portions. Roll each portion in to a ball. Keep aside.
Then to make Indian style tofu methi paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo methi tofu stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the aloo methi parathas, using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 1 to 4 to make 3 more parathas. Serve aloo methi tofu parathas hot with fresh curds or pickle.
Aloo and methi are made-for-each-other, irrespective of the form in which they are cooked. With tofu, they become even more enticing! Although fenugreek makes an ideal combination to make Indian style tofu methi paratha, you can also replace it with other greens like palak for a change.
While the veggies are the highlight of the stuffing, common but effective ingredients such as ginger-green chilli paste, turmeric powder, coriander powder and chaat masala make the whole wheat methi and tofu paratha truly irresistible. Fresh curd and a pickle is all you need to square up a satiating meal.
Tips for aloo methi tofu paratha. 1. Tofu can be replaced with grated paneer. 2. Chaat masala can be substituted with amchur powder, anardana powder or lemon juice.
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