Bedmi Aloo
A typically Old Delhi style brunch with crispy or khasta bedmi pooris paired with a tangy and rich tomato based Aloo sabzi.
Servings: 4
Equipment
- Pressure Cooker
- Skimmer
Ingredients
For the Aloo Sabzi
- 4 Potatoes medium sized
- Water for Boiling
- Salt to taste
- 1/4 tsp Fenugreek Seeds (Methre)
- 1/2 tsp Fennel Seeds (Saunf)
- 3 Tomatoes Large, Ripe
- 1 inch piece of Ginger
- 1 or more Green Chilli (use more if you like it spicy)
- 3 tbsp Vegetable Oil
- 1-2 pinches Asafoetida (Heeng)
- 1 tsp Kashmiri Red Chilli Powder
Instructions
Boiling the Potatoes
- Wash the potatoes in tap water to clear them of any dirt and debris. Once washed, place them in a pressure cooker with a teaspoon of salt and cover them with room temperature water. Shut and place the pressure cooker on medium high heat. Till the first whistle comes, start working on the bedmi dough.
- Cook these potatoes to only one whistle and not more. As soon as the first whistle comes, switch off the heat and wait for the pressure to release on its own.