BedmiPuri with Raseele

Pre-Preparation:

1. Measure out all the ingredients separately for the stuffing, pooris, and raseele aloo then set aside.
2. Chop some green chilies and ginger for poori stuffing.
3. Chop the tomatoes and onions for raseele aloo.
4. Soak split and skinned black gram in water for 2-3 hours. Drain the excess water and set aside.

To prepare bedmi stuffing:

1. Grind soaked gram to a coarse paste using 2-3 tbsp water.

Note: Ensure that you don’t make a smooth paste of it.

2. Heat oil in a heavy-bottomed pan and fry asafetida. Follow up with the coarse paste and keep stirring for 3 – 4 minutes. Don’t let the paste stick to the pan.
3. Add the chopped ginger and green chilies and sauté.
4. Add all the powders and cook till the raw flavor of masala disappears.
5. When the mixture turns loose and crumbly in texture, add chopped coriander.
6. Turn off the flame and transfer the mixture to a tray and let cool. 

To prepare the dough:

1. In a stainless-steel bowl combine atta, semolina, salt and the prepared stuffing, add just enough water to make a tight dough. Add some oil, knead to combine and let rest for 30 minutes.
2. Shape the dough into small balls and roll each dough ball into small round pooris. Deep fry the pooris in oil and serve hot with the raseele aloo. 

To prepare raseele aloo:

1. Heat oil in a heavy bottom vessel over medium heat.
2. Splutter cumin seeds and add onions. Sauté until translucent and add chopped tomatoes.
3. Cook until the tomatoes turn mushy.
4. Add the coriander powder, cumin powder and turmeric powder and cook until the raw smell disappears.
5. Add parboiled potatoes and cook for 15-20 min or until the potatoes have cooked completely.
6. Adjust the seasoning with salt and garnish with chopped coriander and potato salli.
7. Serve hot with the pooris.

Trivia

Dal does not exclusively refer to lentils; it includes all manner of split pulses like peas and kidney beans.