Bedai with aloo ki sabzi

Ingredients

• For bedai: 2 cups wheat flour
• ½ cup urad dal, soaked 3 hours and coarsely ground
• 1 tsp fennel seeds, crushed
• ½ tsp red chilli powder
• A pinch of hing
• Salt to taste
• Oil for frying
• For sabzi: 4 boiled potatoes, broken by hand
• 2 tomatoes, chopped
• 1 tsp cumin
• A pinch of hing
• 1 tsp grated ginger
• 1 tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp dry mango powder (amchur)
• 2 tbsp oil
• Salt to taste

Method

1. Mix the ground dal with fennel, chilli powder, hing and salt to make the filling.
2. Knead the flour with salt, 1 tbsp oil and water into a firm dough.
3. Stuff small balls of dough with the dal mixture and roll into small puris.
4. Deep-fry until puffed and crisp.
5. For the sabzi, heat oil and add cumin, hing and ginger. Add tomatoes and the spice powders and cook until soft.
6. Add the potatoes and 3 cups of water and simmer for 10 minutes until slightly thick. Add amchur and salt.
7. Serve the bedai hot with the sabzi, often with a jalebi.