Bedmi Puri & Aloo Sabzi

Bedmi Puri or Urad dal Puri is a unique crispy deep fried Indian bread made using Urad dal, Wheat flour, Semolina or Sooji with an array of masala or spices. It is traditionally served with a Halwai style Aloo sabzi. This is an extremely popular breakfast combo in Northern part of India, especially Delhi and Uttar Pradesh.

Generally speaking, puri is one of the most favourite breakfast dish across India and is most commonly made it just with whole wheat flour. But there are numerous variations to it like the Masala Puri, Methi/ Palak Puri and quite other interesting ones like the Bedmi Puri.

Bedmi Puri is not just different and unique from taste point of view, but also in terms of the texture and the crispness. This recipe makes use of Urad dal which not only makes it protein rich, but also yields this wonderful great texture and crispness.

Bedmi Puri is also a very common sight in the street foods of Delhi and sells like hot cakes at Halwai shops and other eating joints. Just like some some food combos that are match made in heaven, Puri and Aloo are inseparable! So, it comes as no surprise that this version of Puri also pairs best with Aloo Sabzi. However the Aloo sabzi must be made halwai style, or in some places it is called Aloo Rasedhar.

In our home, we always prefer this aloo sabzi made in no onion and no garlic style and trust me the simplicity of this dish is what makes it so fabulous. I would be sharing this version of my recipe in this post.

For making Bedmi puri, urad dal is first soaked for 3 to 4 hours and then ground to a slightly coarse paste along with all the spices, ginger and green chillies. This blend is then mixed with whole wheat flour, semolina, kasuri methi and kneaded into a tight dough. It is then rolled like regular puri and then deep-fried in oil.

Bedmi puri is crispier than a regular puri and must also stays puffed up for longer. Below are few tips to get this perfect texture:

• The urad dal mixture must neither be ground too fine nor too coarse. It must be little grainy and it helps the puri puff up well. If it is ground too smooth, the texture of the puri will not be good.
• Adding small amount of semolina or sooji not only adds to the crispness of the puri, but also helps stay puffed up longer. This tip works great for the regular puri too.
• Bedmi puri must be fried in oil that is fairly hot. If the oil is not hot enough, the puri would not puff well. Also press the puri slightly after dropping in oil and they puff up beautifully.
• Another important tip is to roll the puri slightly thick, which helps in puffing up. If it is rolled too thin, it would not puff up and also turn brittle.

Now coming to the Aloo sabzi, this is one of the easiest and most flavoursome Aloo sabzi that you can make. Since this recipe is also no-onion and no-garlic version, it works great for festival days and offering made to God.

One important tip for this recipe is to boil the potatoes first separately and then add to the gravy and simmer. You can also make this as a one-pot version and pressure cook the potatoes along with the gravy itself, but the potatoes don’t taste the same. A small amount of Gram flour or Besan is used for adding some depth to the gravy and also thicken it. You can keep the gravy thin or thick as per your preference.

Serving Suggestion

Bedmi Puri is best served as a combo with Aloo sabzi, however it can be served with gravy of any other choice like chole too. Bedmi Puri is quite flavourful, so it tastes great just with any pickle like Chilli pickle as well. Though this is a popular breakfast combo, but it can be had for lunch or dinner too.

Bedmi Puri stays crisp and fresh for a longer duration, so it can also be taken along for your travel.

Bedmi Puri – Aloo Sabzi

Kannan

Bedmi Puri is a crisp, deep fried Indian bread made with soaked and ground urad dal, mixed with spices, whole wheat flour and semolina. It is traditionally served with Potato or Aloo Sabzi.

5 from 1 vote

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Prep Time 4 hours hrs

Cook Time 45 minutes mins

Total Time 4 hours hrs 45 minutes mins

Course Breakfast

Cuisine Delhi, Indian, North-Indian

Servings 6 people

Ingredients

  

For Bedmi Puri

• ¾ Cup Urad Dal
• 3 Cups Whole Wheat Flour
• 3 tbsp Semolina fine
• 2 Green Chillies
• 1 inch Ginger
• 1 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chilli Powder
• 2 tsp Dhaniya Powder
• 1½ tsp Amchur or Dry Mango Powder
• 2 tsp Fennel Powder
• ¼ tsp Asafoetida
• 2 tsp Kasuri Methi
• Salt to taste
• 3 tsp Oil
• Oil for deep-frying

For Aloo Sabzi

• 6-7 Medium Potatoes
• 3 Large Tomatoes
• 1 inch Ginger
• 2 Green Chillies
• 1 tbsp Gram Flour or Besan
• 1 tsp Turmeric Powder
• 3 tsp Kashmiri Red Chilli Powder
• 2 tsp Dhaniya or Coriander Powder
• ¼ tsp Asafoetida
• 2 tsp Kasuri Methi
• 1 tsp Garam Masala
• 1½ tsp Amchur or Dry Mango Powder
• 2 tsp Cumin Seeds or Jeera
• 2 Bay Leaves
• 1 inch Cinnamon
• 3 Cloves
• 3-4 tbsp Ghee or Oil
• Fresh Chopped Coriander for garnishing
• Salt to taste

Instructions

 

Steps to make Bedmi Puri

• Wash and soak the urad dal for 3 to 4 hours. You can use either the whole or split white urad dal.
  
• Drain the water from the urad dal and transfer to a mixer jar. Add green chillies, ginger, turmeric powder, red chilli powder, dhaniya powder, amchur, asafoetida and fennel or saunf powder.
  
• Grind the dal to a slightly coarse paste. Add one or two tablespoon of water as required to grind. Try not to add too much water though. The mixture must be bit grainy when touched.
  
• Add the whole wheat flour, semolina, kasuri methi and salt to a large mixing bowl. Add the ground paste as well. Add one to two teaspoon of oil as well.
  
• Using water little by little, knead it to a tight dough. Finally add one or two more teaspoon of oil. Now let this dough rest for 10-15 minutes.
  
• Divide the dough into small balls.
  
• Roll the puri by dusting with some flour or using little oil. Make sure to roll the puri slightly thick.
  
• Heat oil in a kadai and once the oil is hot enough, drop the rolled puri in oil. After couple of seconds, slightly press the puri and they would puff up.
  
• Flip the puri once it is fully puffed up and cook the other side too. Drain the puri over kitchen tissue to remove the excess oil. Continue frying the remaining puri.
  

Steps to make Aloo Sabzi

• Wash the potatoes and cut them in half.
  
• Add the potatoes to a pressure cooker and add enough water and salt and pressure cook for 3 whistles.
  
• Drain the water from the potatoes and peel them and cut in medium chunks.
  
• Chop the tomatoes roughly, add to a mixer jar and also add the ginger and green chillies. Grind to a smooth paste.
  
• Heat ghee in a kadai or a pan, add the bay leaves, cinnamon, cloves and cumin. Once it crackles add asafoetida.
  
• Turn off the stove and now add the turmeric powder, red chilli powder, dhaniya powder and besan. Mix well. Now add little water. Turn on the stove again. Cook for couple of minutes.
  
• Next add the ground tomato paste and mix well. Add water as required. Cook on medium flame till the oil separates and floats on top.
• Add crushed kasuri methi and amchur powder to the gravy and let it cook for another couple of minutes.
  
• Now add the cooked and chopped potatoes. Mix well. Add around 1 to 1.5 cups of water and salt to taste. Bring the gravy to a boil again and then simmer for 6 to 7 minutes. You can mash some of the potatoes using the back of ladle to slightly thicken the gravy.
  
• The oil will float on the gravy once ready. Finally add the garam masala and chopped coriander to garnish the sabzi.
  

Notes

• Make sure to not grind the urad dal too fine. It has to be slightly coarse to get the right texture.
• You can also use moong dal instead of urad dal.
• The dough must be kneaded stiff. Also roll the puris slightly thick which will help them puff up well.
• Puri must fried in hot oil. If the temperature of the oil is less, it might not puff up well. Press the puris slightly with the spoon and will puff up well.
• Bedmi Puri stays crisp for longer as compared to regular puri.
• While making the gravy for aloo sabzi, make sure not to burn the masalas. Hence adding the masala after turning off the flame avoids this issue.
• Kashmiri red chilli powder gives wonderful rich colour to the gravy. So try using this as against the regular chilli powder.

Keyword Aloo Rasedhar, Aloo Raswala, Aloo Sabzi, Bedmi Puri, Breakfast, Kolhapuri, Kolhapuri Masala, Masala Puri, No-Garlic, No-Onion, Poori, Urad dal Puri, Winter Special