Tasty food and good mood go hand-in-hand to all of us. Indian food holds a great importance in the culture and tradition of our families. This food is not only finger-licking delicious but also one of the pleasures you can enjoy on your holiday.

Today we are going to make ‘aloo ki subzi and bedmi’, the real North Indian traditional food. You can eat it for breakfast as well as lunch or dinner.

Serves: 4

Preparation time: 60 minutes

Cooking time: 60 minutes

Ingredients:

For Aloo ki Subzi:

Potato                             4 (medium)

Tomato                           2

Green chillies                 1

Ginger                              1/2 “piece

Coriander leaves           few

Kasoori methi                 1tsp

Red chilli powder           1/3 tsp

Degi mirch                       1/3 tsp

Turmeric powder           ½ tsp

Fennel powder               ½ tsp

Garam masala                 ½ tsp

Methi dana                     a pinch

Cumin seeds                   ½ tsp

Hing powder                  a pinch

Tamarind powder          ½ tsp

Salt                                   to taste

Pure ghee                        2 tbsp

Method:

Boil potatoes. Mash them coarsely.

Grind tomatoes along with green chilli, ginger and kasoori methi.

Heat ghee in a deep pan.

Add hing powder, methi dana and cumin seeds.

When cumin seeds start to crackle, add tomato puree. Cook it on low flame for 10 minutes.

Add turmeric powder, red chilli powder, degi mirch, coriander powder and fennel powder. Give a good stir. Cook for two to three minutes more.

Add mashed boiled potatoes.

Add five cups of water.

Put salt and mix well.

Cook the subzi open for half an hour on low flame stirring occasionally.

Turn off flame. Add garam masala, tamarind powder and coriander leaves.

Mix well and serve hot with bedmi.

Ingredients for bedmi puri:

Wheat flour                      1 ½ cup

Suji                                     1 handful

Salt                                     1 ½ tsp

Urad dal                              ½ cup

Green chillies                     2

Red chilli powder               1 tsp

Hing powder                        a pinch

Coriander powder               1 tsp

Fennel powder                     ½ tsp

Oil                                           to fry

Method:

Knead the dough mixing wheat flour, suji, salt, one tablespoon oil and enough water to make neither too hard nor too soft dough. Knead it properly to make soft bedims.

Cover it and keep aside for an hour.

Wash and soak urad dal for two hours.

Drain all water and grind it adding green chillies to thick and coarse paste without adding water in a food processor.

Heat one tablespoon of oil in a pan.

Add dal paste along with coriander powder, fennel powder, hing powder and red chilli powder.

Cook for five minutes stirring continuously.

Turn off flame. Let it cool at room temperature.

Make small round balls out of the ready dough and press them.

Put 1 tsp of dal filling in the centre.

Close the edges sealing them in the centre firmly and again make round balls gently.

Roll the balls in round shape like puris with the help of rolling pin.

Heat oil in a deep pan.

Deep fry these filled puris one by one flipping on both sides till golden brown.

Serve hot with hot aloo ki subzi.

Ultimately delicious! Try this recipe for a ravishing treat to your eyes and taste buds.

It will definitely remind you of Sita Ram’s in Purani Dilli!