Welcome to a delightful vegan brunch featuring a classic Mathura recipe: Dubki Aloo and Bedmi Puri. These hearty potato Indian dishes are perfect for brunch ideas and suitable as vegan brunch recipes. Plus, they are free from common allergens like peanuts, making them safe peanut allergy snacks.
This Dubki Aloo & Bedmi Puri Recipe is free from :
- Peanuts
- Tree nuts
- Dairy
- Casein
- Soy
- Egg
- Sesame
- Fish
- Shellfish
Allergy-Free Dubki Aloo Recipe Ingredients:
- 4-5 Boiled Potatoes
- 1 cup Spinach
- ½ cup Mint Leaves
- 2 Green Chilies
- 1 Inch Ginger
- ¼ cup Cilantro
- 1-inch Cinnamon
- 4-5 Cloves
- 4-5 Black Peppercorns
- 1 Black Cardamom
- 1 TBSP Vegetable Oil
- 1 Tsp Cumin Seeds
- 2-3 Whole Red Chilies
- 1 Tsp Amchur Powder
- Salt to Taste
- ½ cup Water
Method:
Prepare the Masala Paste:
- In a mixer grinder, combine spinach, mint leaves, green chilies, ginger, cilantro, cinnamon, cloves, black peppercorns, black cardamom, and water. Grind into a smooth paste.
Cook the Masala:
- Heat a pot over medium heat and add vegetable oil.
- Once hot, add cumin seeds and whole red chilies.
- Add the ground masala paste and sauté on medium to low flame for 4-5 minutes, until the masala starts releasing oil.
Combine Potatoes and Simmer:
- Crush the boiled potatoes and add them to the masala. Mix well.
- Add water to adjust the consistency and season with salt.
- Cover and simmer on medium heat for 8-10 minutes.
- Finish with amchur powder, mix well, and remove from heat.
Bedmi Puri Recipe Ingredients:
- 1 cup Wheat Flour
- 1 Tsp Turmeric Powder
- 1 Tsp Ajwain Seeds
- 2 Tsp Vegetable Oil
- Salt to Taste
For the Urad Dal Filling Ingredients:
- ½ cup Urad Dal
- 1 TBSP Vegetable Oil
- ¼ Tsp Hing Powder
- ½ Tsp Turmeric Powder
- ½ Tsp Red Chili Powder
- ½ Tsp Coriander Seeds Powder
- ½ cup Water
- Salt to Taste
- Fresh Cilantro for Garnish
Method:
Prepare the Dough:
- In a bowl, combine wheat flour, turmeric powder, salt, ajwain seeds, and vegetable oil. Mix well until the flour holds its shape when squeezed.
- Add water gradually and knead into a soft dough. Brush with oil, cover, and set aside for 30-40 minutes.
Prepare the Urad Dal Filling:
- Coarsely grind urad dal in a mixer grinder.
- Heat oil in a pan and add hing powder and ground urad dal. Sauté until the dal turns red and aromatic.
- Add turmeric powder, red chilli powder, coriander seeds powder, salt, and water. Mix well, cover, and cook for 2-3 minutes until the mixture thickens. Garnish with fresh cilantro.
Assemble and Fry Bedmi Puri:
- Take a small ball of dough and roll it into a disc.
- Place a spoonful of urad dal filling in the centre, seal the edges, and roll into a flat disc.
- Heat oil in a kadai for deep frying. Fry the puris until golden brown and crispy.
Conclusion:
Enjoy this hearty brunch of Dubki Aloo and Bedmi Puri, a classic from Mathura known for its rich potato Indian dishes heritage. Whether you’re exploring Mathura recipes like Mathura ke dubki wale aloo or seeking a satisfying aloo breakfast recipe, this vegan dubki aloo recipe paired with bedmi puri recipe is sure to delight your taste buds
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