Bedmi Poori, Sitaphal Ki Sabzi, Hari Mirch Ka Achaar Aur Methi Ki Chatni

I was amazed at the beauty that this delicacy has to offer and a sublime emblem to the legacy of Indian Cuisine. Nevertheless, the pangs of conscience is so stern because this elegance has been restricted its eminence and applause due to its uncertainty and remote inception in the villages of Uttar Pradesh. These days you will find numerous vendors selling this combination across the streets and is immensely gaining prevalence in the city.

I was oblivious of this dish till the time I met this very humble, illiterate and introvert individual who struck my intelligence with his modesty. Gosh !!! This man is a maestro of his profession and makes food that satiates and engages all the senses at the same time. Seldom chefs in any star hotel possesses this kind of a quality and  the ability to perform to his calibre. His name is SUNIL KUMAR, and he is the new chef on the block. Because he hails from a remote area of Uttar Pradesh and couldn`t afford to go to a hotel management school, he has been struggling to showcase his skills and the abilities. Believe me, as a chef, I can swear through my tongue that if you taste his product once, you will definitely fall for him out of admiration and awe for his great deal of endurance.

His expertise is a plethora of chaat delicacies comprising from the not so simple gol gappas to the intricate kuliya ki chaat and kangana chaat to name a few. I truly feel excited when somebody gives me a secret recipe especially when it’s one of those recipes that you don’t find in any cookbook – the true family recipes  passed down from generation to generation.Today, I bring to you the secret technical aspects and recipe of this solid combination – BEDMI POORI,SITAPHAL KI SUBZI AND METHI KI LAUNJI.



( for the dough )

Coarse Whole Wheat Flour  – 1 kg

Black Chana                             – 250 gms

Water                                         – as required

( for the stuffing )

Urad Dal                                   – 100 gms

Fennel Seeds                          – 5 gms

Hing                                          –  6 gms

Black Salt                                – as required

Turmeric Powder                  –  2 gms

Red Chilly Powder                –  2 gms

Water                                        –  150 Ml

( for the stuffing ) – Grind the dal coarsely.  Cook, in a little oil, with spices such as hing, red chilli, coriander powder, and a pinch of turmeric, till it is all dry and resembling breadcrumbs.

Knead the flour with a little oil and salt into a medium stiff dough something like a chapati dough. Cover and allow to rest for 15 minutes. Take off small pieces to make small  balls. Press in the middle with your thumb to make a depression. Place about a teaspoonful of the prepared stuffing into this and pinch the dough over to seal and roll into a ball. Flatten with your hands and roll out to a thickness of about 1/8″.  Spray with a little oil as you roll to prevent the dough from sticking. It may sound difficult but it is as simple as making a regular poori.

Heat oil in a pan. Slip pooris one at a time into the hot oil. Wait for it to rise to the top, then press down lightly with the slotted spoon. It will puff up! When the underside has browned, flip it over and allow to cook on the other side. Remove with a slotted spoon and transfer on to a plate lined with paper to absorb extra oil.


Pumpkin                         – 01 kg

Fenugreek Seeds          –  5 gms

Dried Red Chillies        –  6 nos

Fennel Powder              –   7.5 gms

Deggi Mirch Powder    –   3 gms

Curry Powder                 –   5 gms

Jaggery                             –   150 gms

Mustard Oil                     –   150 ml

Onion                                –   200 gms

Raw Mango Bits             –    80 gms

Salt                                     –    as required

Rinse the pumpkin well. Peel and slice the pumpkin.

In a pan heat the mustard oil until it starts smoking. To the hot ghee add methi seeds followed by whole dried red chillies and onions. Add the sliced pumpkin. Mix all the dry powders together and put it in the pan. Cook for sometime. Add in atleast 300 ml water and let it cook for another 10 minutes.  Add salt and gur, mixing it all in so that the pieces of cooked pumpkin break only to the point where they don’t hold their firm shape but do not look like mush either. Cover with a lid and cook for 20 minutes until thoroughly cooked and the mixture is dry.  Transfer to a serving dish.


Amchoor Powder           –   5 gms

Dried Red Chillies          –   4 nos

Corriander Seeds            –   7 gms

Fenugreek Seeds            –    5 gms

Turmeric Powder            –    3 gms

Hing                                    –    3 gms

Deggi Mirch Powder      –     2 gms

Black Salt                           –    2 gms

Kachri                                  –    2 nos ( optional –  see comments below )

Water                                   –     150 Ml

Soak everything in the water overnight and boil it in the morning for 15 minutes.

( for the tadka )

Heat the oil and put in the deggi mirch powder and immediately pour it over the chutney.



Green Chillies ( Achari )   –    100 gms

Fennel seeds                         –      5 gms

Mustard Seeds                      –      7 gms

Amchoor Powder                 –      3 gms

Turmeric Powder                 –       2 gms

Salt                                           –       2 gms

Mustard Oil                            –       150 Ml

Coarsely grind the mustard seeds and the fennel seeds, mix with the mustard oil.Add the rest of the ingredients in to the oil and mix thoroughly.  Slit the green chillies length wise and stuff the mixture in to the chillies. Cover and keep in a warm place overnight in order to aid fermentation.


Believe me if you try this delicacy at your home, you will comprehend what my aspirations are for this beautiful exquisite elegance. I love and admire the simplicity of this dish. Not too rich and heavy on fat residue, yet fulfilling and stellar. Try this recipe at home for your friends and relatives. Have repose in me you will garner accolades and guerdon indefinitely.

Secret Tips From The Chef`s Pen

If you are a novice in making pooris, try using equal proportions of Coarse whole wheat flour and regular whole wheat flour.

Make the dough and keep it covered with a wet cloth for at least 02 hours to attain a good texture that is flaky and crusty.

You can use any dal instead of urad dal to make the stuffing.

You should not roll the dough and keep for later frying because it will become soggy and will not puff up. As and when you require the pooris, you should roll and then fry them immediately.

Kachri – Kachri is a wild variety of cucumbers. Fresh kachri resembles a brown yellow small melon, which grows wildly in the desert areas and is seldom cultivated as a crop. Dried kachri powder, when used in cooking, adds a tangy taste. Since fresh kachri is rarely available outside Rajasthan, the use of kachri powder is popular. It is the real earth food … growing wild, and becoming a protein rich vegetable for people living in the harsh arid areas of Western India, where it is hard to grow conventional vegetables. Kachri powder is used extensively in Rajasthani cuisine.





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