Kitchen Recipe Collection
Indian Bedmi Puri with Aloo Sabzi
A legendary North Indian breakfast of crisp, lentil-stuffed deep-fried bread (Bedmi) served with a watery, highly spiced potato curry.
- Prep
- 240 min
- Cook
- 45 min
- Total
- 285 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- whole wheat flour (atta)
- urad dal (split black gram)
- fennel seeds
- coriander powder
- red chili powder
- amchur (dry mango powder)
- potatoes
- tomatoes
- green chilies
- oil for frying
Equipment
- Blender
- Deep wok (kadai)
- Pressure cooker
Instructions
- 1
Soak Dal
Wash and soak urad dal for 4 hours. Drain completely.
- 2
Grind Dal
Coarsely grind the soaked dal with green chilies, ginger, fennel seeds, and minimal water.
- 3
Make Dough
In a wide bowl, mix whole wheat flour, the coarsely ground dal paste, a pinch of hing, red chili powder, coriander powder, salt, and 2 tablespoons of hot oil.
- 4
Knead Stiff Dough
Knead into a very stiff dough using warm water. Cover and rest for 20 minutes.
- 5
Boil Potatoes
For the sabzi, boil, peel, and roughly crumble (do not mash completely) the potatoes.
- 6
Temper Curry
Heat oil in a pan, add cumin seeds, hing, and grated ginger.
- 7
Cook Tomatoes
Add pureed tomatoes, turmeric, coriander powder, red chili powder, and amchur. Sauté until oil separates.
- 8
Simmer Sabzi
Add the crumbled potatoes, salt, and 3 cups of water. The curry must be very thin and watery. Simmer for 15 minutes.
- 9
Roll Puris
Divide the stiff dough into small balls. Roll them out slightly thicker than a normal puri.
- 10
Heat Oil
Heat a deep kadai with oil until moderately hot (medium-high).
- 11
Fry Puris
Drop the rolled puri into the oil. Press gently to puff. Fry on medium heat so the lentil paste inside cooks and the outside becomes crisp like a kachori.
- 12
Serve
Remove when deep golden brown and crisp. Serve immediately with the hot, watery Aloo Sabzi.
Cooking Tips
- The dough must be extremely stiff. If it is soft, the puris will not crisp up.
- The potatoes must be crumbled by hand, not chopped with a knife, to release starches that naturally thicken the watery curry.
Variations
- Stuffed Bedmi: Instead of mixing the dal into the flour, you can cook the spiced dal paste and stuff it into the dough balls before rolling.
Chef's Notes & Storage
- A famous street-side breakfast in Delhi, Agra, and Mathura.
Nutrition Estimate
510 calories · 11g protein · 62g carbs · 24g fat · 8g fiber per serving
