Browntop Bedmi Puri-Aloo Methi Sabzi

Browntop Bedmi Puri:

To make the browntop Bedmi Puri, begin with washing and soaking the split black gram for at least 6 hours. Discard the soaking water and grind the dal to a smooth paste in a mixer-grinder with 5 to 6 tablespoons of water, 1 dried whole red chilli, red chilli powder, turmeric powder, and a little salt.

To make the dough, in a mixing bowl, combine the browntop millet flour, semolina, split black gram paste, carom seeds, dried mango powder, dried fenugreek leaves, green chillies, ginger, coriander leaves, salt to taste, and 1 tablespoon oil. Combine all the ingredients well for 3 to 4 minutes.

Mix the ground lentil paste into the semi-prepared dough and knead well with ½ cup of water. As semolina absorbs a good quantity of water, let the dough rest for 30 minutes. After 30 minutes, if the dough feels too stiff, mix 3 tablespoons of water into it. The final dough should be tight, like puri dough, and not soft like the one for rotis.

Rub some oil on your palms and make 10 dough balls. Place them on a pre-greased tray so that they don’t stick to the surface of the tray. 

Grease the rolling board and pin with a few drops of oil. Flatten each dough ball carefully into a thin, circular disc with the help of the greased rolling pin and board. 

Heat the oil in a kadhai until it reaches its smoking point, then turn the gas flame to medium. Slide in each disc and deep-fry one at a time on a medium flame, until each one puffs up to form a puri. Turn the puri and let the other side fry too. Both sides of the puri should turn a light golden colour. 

Aloo Methi Sabzi:

To make the sabzi, heat the mustard oil in a pan until it begins to smoke lightly. Lower the heat and add cumin seeds, allowing them to splutter. 

Add the chopped garlic and ginger, along with the slit green chillies, and sauté for a minute. Add the diced tomatoes and a little salt, and cook on a medium flame until the tomatoes soften. 

Add the turmeric along with the red chilli and garam masala powders. Take the boiled potatoes, crush them using your hands, and add them to the pan. Toss well to coat.

Add the dried fenugreek leaves and one cup of hot water. Cook on a medium heat for 3 minutes until the gravy thickens slightly. 

 Add the amchoor powder and adjust salt to taste. Stir well and cook for another 2 to 3 minutes. Switch off the gas and mix in the chopped coriander leaves. Serve hot along with freshly fried Bedmi Puris.