Bedmi Puri with Aloo Sabzi

Introduction

A quintessential Delhi breakfast, Bedmi Puri with Aloo Sabzi is a spicy, satisfying combo of crisp urad dal puris and tangy, masala-packed potato curry. Found at nearly every corner shop in Old Delhi, it’s an explosion of North Indian flavors and textures.

1. Making the Bedmi Puri Dough

Ingredients:

• 1 cup wheat flour
• ¼ cup soaked urad dal (coarsely ground)
• 1 tsp fennel seeds
• 1 tsp coriander powder
• ½ tsp red chili powder
• Salt to taste
• Water (as needed)
• Oil (for deep frying)

Instructions:

• Mix flour, ground dal, spices, and salt.
• Knead into a stiff dough using water. Rest for 20 mins.
• Divide into small balls and roll into thick discs.

2. Frying the Bedmi Puris

Instructions:

• Heat oil in a deep pan.
• Fry puris until puffed and golden brown.
• Drain on paper towels.

3. Making Aloo Sabzi

Ingredients:

• 3 boiled potatoes (roughly mashed)
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 pinch hing (asafoetida)
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp amchur (dry mango powder)
• Salt to taste
• Water (to adjust consistency)

Instructions:

• Heat oil, temper with cumin and hing.
• Add turmeric, coriander powder, and mashed potatoes.
• Add salt and amchur. Pour water and simmer for 10 mins.

4. Pro Tips

• Don’t over-grind urad dal—coarse texture adds crunch.
• A pinch of ajwain can be added to the dough for digestion.
• Let the sabzi rest before serving to deepen flavors.

5. Serving Suggestions

Serve Bedmi Puri hot with aloo sabzi and a side of tangy pickle or green chutney.

6. Fun Fact

Once a festive meal, Bedmi-Aloo has now become a weekend ritual for many Delhi households—especially popular on Sundays in Old Delhi’s Chandni Chowk.

Source: https://www.vegrecipesofindia.com/bedmi-puri-recipe/