SUNDAY Breakfast with Bedmi Poori and Aaloo ki Sabji-Quick Cooking Tips

There’s nothing quite like a hearty breakfast on a Sunday morning to set the tone for a relaxed and enjoyable day. And if you’re looking for a combination that’s both satisfying and flavorful, look no further than Bedmi Poori (Puffed fried bread) paired with Aaloo ki Sabji (Potato curry). This classic North Indian breakfast is sure to delight your taste buds and provide the perfect comfort food to start your day.

Here’s how you can prepare Aaloo ki Sabji (Potato curry) to accompany your crispy Bedmi Poori (Puffed fried bread).

Aaloo ki Sabji (Potato curry) Recipe

This simple yet flavorful potato curry is packed with aromatic spices that create the perfect balance of taste. Here’s how you can make it:

Ingredients for Aaloo ki Sabji (Potato curry):

• 4-5 medium-sized potatoes (boiled, peeled, and mashed)
• 1 teaspoon oil (for cooking)
• 1 tejpatta (bay leaf)
• 2-3 cloves
• 5-6 black peppercorns (kali mirch)
• 1 badi elaichi (black cardamom)
• A pinch of heeng powder (asafoetida, to taste)
• Red chili flakes (as per taste)
• 1 teaspoon amchur (dry mango powder)
• 2 glasses of water (adjust based on desired consistency)
• Kasuri methi (dried fenugreek leaves, a pinch)
• Salt (to taste)

Step-by-Step Preparation:

Step 1: Prepare the Potatoes

• Start by boiling the potatoes. Once boiled, peel and mash them thoroughly. The texture should be smooth and lump-free for the best results.

Step 2: Temper the Spices

• In a kadai or pan, add 1 teaspoon of oil and heat it over medium flame.
• Once the oil is hot, add the tejpatta (bay leaf), a few cloves, a few black peppercorns (kali mirch), and 1 badi elaichi (black cardamom).
• Add heeng powder (asafoetida) to the mix. You can adjust the amount based on your taste preferences, more heeng can give a deeper flavor to the dish.

Step 3: Add the Mashed Potatoes

• Once the spices have sizzled and released their aromatic flavors, add the mashed potatoes to the pan. Stir the mixture well to coat the potatoes with the spices.

Step 4: Add the Spices and Water

• Sprinkle in red chili flakes (according to your spice level) and amchur powder (dry mango powder) to give a nice tanginess to the dish.
• Pour in 2 glasses of water to the mixture. You can adjust the amount of water based on whether you prefer a thicker or more soupy texture. If you want a drier version, use less water.

Step 5: Final Touches

• Add a pinch of kasuri methi (dried fenugreek leaves) to enhance the aroma and flavor of the dish.
• Let the mixture come to a boil, then lower the flame and let it simmer for a few minutes.
• Keep it on low heat until you’re ready to serve, it tastes best when served hot.

Pro Tip:

To save time and effort, you can add all the ingredients together once the oil is in the pan. Adding everything and letting it boil together will not only make it easier but also bring all the flavors together quickly. There’s no need to worry about the order of ingredients, as everything comes together beautifully once the water is added. Also adding a little more Heeng (asafoetida) can really enhance the flavor.

A Few Important Tips:

• No Tomatoes and coriander, Please: It’s essential to avoid adding tomatoes and coriander to this sabji (curry). Tomatoes will change the flavor of the dish and make it tangier than desired. Stick to the spices mentioned for the best results.
• Serve Hot: The sabji tastes the best when served hot with Bedmi Poori, a crispy, spicy flatbread that complements the soft and flavorful potatoes.

Bedmi Poori (Puffed fried bread) Recipe

While the Aaloo ki Sabji (Potato curry) is simmering, you can prepare the Bedmi Poori (Puffed fried bread). The rich, spicy flavor of the pooris complements the mild yet flavorful potato curry perfectly. Bedmi poori atta (Puffed fried bread flour) is available in the market, which tastes equally delicious and is quicker to prepare. However, you can also make the dough at home for a more homemade touch.

Ingredients for Bedmi Poori (Puffed fried bread):

• 2 cups wheat flour
• 1 cup urad dal flour (optional but adds great flavor)
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon cumin seeds
• 1-2 finely chopped green chilies
• Salt (to taste)
• Water (as required to make dough)
• Oil (for frying)

Preparation:

1. Mix the wheat flour and urad dal flour in a bowl. If you want your poori to be more crispy, you can also add a little sooji (semolina) to the mixture
2. Add ajwain, cumin seeds, and green chilies, and mix well.
3. Gradually add water to knead the dough. The dough should be soft yet firm enough to roll out.
4. Heat oil in a pan or deep fryer.
5. Roll out small portions of dough into round shapes and fry them until golden and puffed up.

Serve HOT!!!

To complete this classic Sunday breakfast, serve the hot Bedmi Pooris (Puffed fried bread) alongside the spicy and aromatic Aaloo ki Sabji (Potato curry).

This combination is not only filling but also perfect for a slow, satisfying Sunday morning breakfast. The crispy, flavorful pooris combined with the savory, comforting potato curry will make you feel like you’re eating at a bustling street dhaba

Enjoy this traditional and delicious meal with your loved ones, and make your Sunday mornings even more special!