Coriander Powder

Bedami / Deep fried Indian flatbread ….


This Crispy and fluffy, deep fried Indian flat bread is known to have originated in Uttar Pradesh . These puris are made with whole wheat flour and urad dal/ black gram & is mostly eaten with potato curry / Hing Wale Rasedaar Aloo..

Ingredients for Bedmi Puri

Atta(wheat flour) – 250 grams/2cups
Suji(semolina) – 50 grams(less than ½ cup)
Oil – 1tbsp
Baking soda – 1 pinch
Salt – to taste or ¾ tsp
Oil for frying

Stuffing for Bedmi Puri :

Urad Dal – 50 grams(1/3cup)
Salt – add to taste or ¼ tsp
Red chilli powder – 1 tsp
Garam Masala – ¼ tsp
Aamchur(mango) powder – 1/2 tsp
Heeng(asafoetida) – 1/2 tsp ( more if you like stronger flavor)
Green chilli – 1 to 2(finely chopped)
Ginger – 1 inch long piece(grated)
Green Dhaniya(coriander) – 1 tbsp(finely chopped)


Take wheat flour / Atta and Suji/ semolina together in a bowl. Add salt, oil, baking soda in the crater and mix well. Add little amounts of water regulary to Atta and knead into a stiff dough. Cover the dough and keep it aside for 20 minutes or so .

For Pitthi (stuffing) – Soak Urad dal in water for 4 hours. Then make a coarse paste of it. Add all the spices to the paste and properly blend it. The stuffing for Bedmi Puri is ready.

Remove cover from the dough. Apply little oil on your hand and knead the dough until it is smooth. Divide the dough into 15 to 20 pieces ( depending on the size you want )& roll them into balls.

Take one ball of dough, place it on a board and flatten it a bit with a rolling pin. Now place this piece on your hand and place 1tsp of stuffing on it. Bring the edges together and pinch to seal. Gently press this stuffed piece with the other hand and flatten. Keep it aside on a plate. Repeat the process with the remaining pieces of dough.

Pour oil in wok (pan) and heat. Pick one stuffed piece of dough ,apply minimum pressure roll it into a slightly thick Puri Flatten by pressing gently and roll into rounds of 3-4 inches . Grease the surface of the rolling pin, if necessary.
Put Puri into hot oil. Fry on a medium flame till it turns brown on both sides. Take out Puri from Kadhai and place it on a plate covered with a paper towel . Similary, fry the remaining Puris.

Serve Bedmi Puri along with Hing wale Rassedar Aloo & Chutney

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Hing Wale Rasedaar Aloo/ boiled potatoes in spicy gravy ….


An everyday dish of mashed potatoes cooked in a spicy gravy. Goes best with hot bedami , pooris , chapatis and rice ..

Ingredients :

500 gm potatoes-boiled and peeled

1 Tbsp finely chopped ginger

1/2 tsp asafoetida

1 tsp fennel seeds (saunf)-roasted and coarsely pounded

1 tsp fenugreek seeds ( methi daana ) roasted and coarsely pounded

2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp chilli powder

Salt to taste

1 tsp mango powder ( easily available in Indian grocery stores )

2 Tbsp clarified butter ( I used cooking Oil )

2 Tbsp chopped cilantro/ coriander leaves to garnish.


Break the potatoes by holding each in your palm and closing your fist.

Set aside these unevenly broken potatoes.

Heat the oil/ clarified butter, add the asafoetida, fennel seeds, fenugreek seeds and potatoes soon after.

Saute the potatoes well, making sure they all get coated with the clarified butter.

Add the coriander powder, turmeric, chilli powder and salt and mix well.

Add enough water to cover the potatoes, add the mango powder and bring to a boil.

Simmer for 10-15 minutes. Serve hot, garnished with chopped coriander leaves.