Ingredients:

For Bedmi Puri

• 500 g Anoop Masala Mix Bedmi Puri Flour
• 300 ml lukewarm water
• 1 tsp ghee
• Oil, for deep frying

For Aloo Ki Sabzi

• 500 g potatoes, boiled and roughly chopped
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 pinch hing
• 1 tsp fennel seeds
• 1 tsp anoop coriander powder
• ½ tsp anoop turmeric powder
• ½–1 tsp anoop red chilli powder
• 1 tsp anoop amchur powder
• Salt, to taste
• 500–600 ml water
• 1–2 green chillies, chopped
• 1 tbsp chopped coriander

Recipe

 Prepare the Bedmi Puri Dough

1. Take 500 g Anoop Bedmi Puri Flour in a large bowl.
2. Gradually add 300 ml lukewarm water and knead into a firm, smooth dough.
3. Add 1 tsp ghee and knead once again.
4. Cover the dough with a wet cloth and let it rest for 15–20 minutes.
5. Divide the dough into equal portions and make small balls.
6. Roll each ball into a slightly thick puri.

Fry the Bedmi Puri

1. Heat oil in a deep pan over medium-high heat.
2. Carefully slide one rolled puri into the hot oil.
3. Gently press with a slotted spoon so that the puri puffs up.
4. Fry until golden and crisp on both sides.
5. Remove and drain on a paper towel.

Prepare Aloo Ki Sabzi

1. Heat 2 tbsp oil in a pan.
2. Add cumin seeds, fennel seeds and hing. Let them splutter.
3. Add chopped green chillies.
4. Add anoop turmeric, coriander powder and red chilli powder. Stir briefly.
5. Add the boiled potatoes and mix well.
6. Add 500–600 ml water, salt and anoop amchur powder.
7. Bring to a boil and lightly mash a few potatoes to naturally thicken the gravy.
8. Simmer for 8–10 minutes until the sabzi reaches a slightly thin, flavorful consistency.
9. Garnish with fresh coriander.