Bedmi Poori with Aloo Sabzi
An authentic vegetarian recipe from Uttar Pradesh, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g Whole wheat flour (atta)
100g Urad dal (split black lentils)
1tsp Fennel seeds (saunf)
1tsp Coriander powder
1tsp Red chilli powder
1pinch Asafoetida (hing)
500g Potatoes
200g Tomatoes
1large Onion
1inch Ginger
2piece Green chillies
1tsp Cumin seeds
0.5tsp Turmeric powder
0.5tsp Garam masala
0.5tsp Amchur (dry mango powder)
500ml Oil
2tsp Salt
3tbsp Fresh coriander leaves
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak urad dal for 2 hours, then drain and grind coarsely with fennel seeds, coriander powder, red chilli powder, asafoetida, and 0.5 tsp salt. The paste should be thick, not watery.
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Combine whole wheat flour with the urad dal paste. Add water gradually and knead into a firm, smooth dough. The dough should be stiffer than regular roti dough. Cover and rest for 20 minutes.
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Meanwhile, boil the potatoes until tender. Peel and cut into rough chunks.
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Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Add finely chopped onion and sauté until golden.
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Add grated ginger and slit green chillies. Cook for 1 minute. Add chopped tomatoes and cook until they break down into a thick masala, about 5–6 minutes.
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Add turmeric powder, remaining red chilli powder, and salt. Stir well. Add the boiled potato chunks and mix gently, breaking some pieces slightly to thicken the gravy.
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Add 200 ml water and bring to a simmer. Cook for 5 minutes. Finish with garam masala, amchur, and chopped coriander. The sabzi should have a thick, slightly tangy gravy.
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For the pooris: divide the dough into 16 equal balls. Roll each ball into a small circle about 10 cm in diameter.
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Heat oil in a deep kadai over medium-high heat. Test with a small piece of dough — it should rise immediately.
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Slide a poori into the oil and gently press the centre with a slotted spoon to help it puff up. Fry for 30–40 seconds per side until golden. Drain on paper towels.
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Serve the hot, puffed bedmi pooris immediately with the aloo sabzi.
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Chef's Tips
The urad dal paste must be coarsely ground, not smooth — the texture is what makes bedmi poori distinct from plain poori.
Keep the dough firm; a soft dough will absorb too much oil and the pooris won't puff properly.
Fry the pooris one or two at a time and press gently in the centre — this traps steam and creates the characteristic puff.
The aloo sabzi should be slightly tangy from the amchur; this contrast with the savoury poori is the hallmark of this classic UP breakfast.
About This Dish
Bedmi Poori with Aloo Sabzi is a traditional vegetarian dish from Uttar Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The urad dal paste must be coarsely ground, not smooth — the texture is what makes bedmi poori distinct from plain poori. - Keep the dough firm; a soft dough will absorb too much oil and the pooris won't puff properly. - Fry the pooris one or two at a time and press gently in the centre — this traps steam and creates the characteristic puff. - The aloo sabzi should be slightly tangy from the amchur; this contrast with the savoury poori is the hallmark of this classic UP breakfast.
Category
Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium