Bedmi Poori and Aloo ki Sabzi, a classic combo from Uttar Pradesh, features lentil-stuffed, fried bread paired with a flavorful, runny potato curry. It's a truly iconic Indian meal!

%bedmi poori aloo ki sabzi recipe debjanir rannaghar

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Debjani's Note
Recipe Variations
Instruction
Here's how I make Bedmi Poori aur Aloo Ki Sabzi at Debjanir Rannaghar!
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North Indian Recipes
No Onion No Garlic Recipes
Have you tried the Bedmi Poori aur Aloo ki Sabzi recipe from Debjanir Rannaghar!
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Debjani's Note

During my time in Delhi and Gurgaon, and on trips to Uttar Pradesh, I enjoyed the wonderful combination of bedmi poori and Aloo ki Sabzi many times. I even learned how to make it from the lovely owner of the flat we stayed in Gurgaon. She cooked the most incredible bedmi poori and Aloo ki Sabzi!

This combination, with its crispy poori and rich potato curry, is pure comfort food. If you're ever in Uttar Pradesh, especially in cities like Mathura, Agra, or Varanasi, and crave a spicy, regional specialty, Bedmi Poori and Aloo ki Sabzi is the perfect choice. The combination of bedmi poories dipped in the runny potato sabzi is simply divine.

Recipe Variations

The potato curry served with poori in Northern India is quite distinct from what you'd find in Bengal. Of course, poori is different from the Bengali luchi. This aloo ki sabzi uses only a few spices, creating a unique and delicious flavor that makes the entire Bedmi Poori and Aloo ki Sabzi combo so special.

While both Bengali Kachuris and Bedmi Pooris are popular, their flavors are distinctly different. Yet, both are equally delicious! This also applies to the side dishes they're served with. Bedmi Poori is often accompanied by Bedmi Aloo ki Sabzi, a flavorful potato dish made without onion or garlic.

There are two kinds of Bedmi Poori: one is stuffed with lentils, and the other is made by mixing lentil flour directly into the dough. This time, I'm sharing the recipe for the latter. I've noticed that at home, people usually prefer making Bedmi Poori by mixing lentil flour into the dough. However, you can find both versions at roadside shops.

Instruction

Put Urad Daal in water. Let it soak for 4-6 hours, or all night.
Grind the Daal and green chilies into a thick paste. Add very little water when grinding.
In a bowl, mix daal paste with fennel seed powder, asafoetida, dry ginger powder, red chili powder, mango powder, coriander powder, and salt.
Now add the flour to this mixture.
Add ghee to the mixture.
Knead the dough again for about 1 minute. Cover the dough with a wet cloth. Let it rest for 20 minutes. Knead the dough again.
Cut the dough into 15 equal pieces.
Heat oil in a pan.
Take one piece of dough.
Roll it into a small, round circle. Make it about 5 inches wide.
Fry it in the pan on medium heat. Fry until it turns golden brown.
Fry all the pieces of dough the same way.
Boil potatoes with salt. Drain the water.
Remove the skin of potatoes. Don't cut potatoes. Break them into rough pieces using a spoon.
Heat a mixture of ghee and oil in a pan.
Temper the oil with asafoetida.
Add red chilies, and cumin seeds to the hot ghee and oil. This adds flavor.
Add dried fenugreek leaves. Cook for 1 minute.
Add tomato puree and ginger paste. Cook for 2-3 minutes.
Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes, until the oil comes out.
Add the potatoes. Mix well with the spices.
Add 3 cups of water.
Mix 1 tablespoon of wheat flour with a little water until smooth. Add this to the potato gravy. This makes the gravy thicker (optional).
Cook until the Sabzi is as thick as you want.

Here's how I make Bedmi Poori aur Aloo Ki Sabzi at Debjanir Rannaghar!

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Bedmi Poori Aur Aloo ki Sabzi

Bedmi Poori and Aloo ki Sabzi, a classic combo from Uttar Pradesh, features lentil-stuffed, fried bread paired with a flavorful, runny potato curry. It's a truly iconic Indian meal!

Course Main

Cuisine Indian

Prep Time 8

Total Time 8 20

Servings People

Calories 871kcal

Author Debjani Chatterjee Alam

Cost Rs 250

Ingredients

For Bedmi Poori:

1 cup Spitted Black Gram without skin/ Kalai er Daal/ Urad Daal
2 cup Whole Wheat Flour
1 tablespoon Fennel Seed / Mouri / Saunf Powder
1 teaspoon Asafoetida / Hing
1 teaspoon Dry Ginger Powder / Sonth if not available 1 teaspoon ginger paste can be used
1 teaspoon Red Chili Powder
½ teaspoon Dry Mango Powder/ Aaamchoor Powder
1 teaspoon Coriander/ Dhane / Dhaniya Powder
2 tablespoon Clarified Butter / Ghee
1 teaspoon Salt: to taste
2 Green Chili
150 ml Vegetable Refined Oil for Deep Frying

For Aloo ki Sabzi:

5 Potato
1 Tomato finely chopped
2 Tomato medium sized, Pureed
1 teaspoon Cumin Seed
1 teaspoon Coriander / Dhane / Dhaniya Powder
1 teaspoon Cumin Powder
2 teaspoon Red Chili Powder
2 Dry Red Chili
1 teaspoon Turmeric Powder
1 tablespoon Grated Ginger
1 teaspoon Dried Fenugreek Leaves / Kasuri Methi
1 tablespoon Clarified Butter / Ghee
2 tablespoon Mustard Oil: 2 Tbsp.
1 teaspoon Salt to taste
1 tablespoon Wheat Flour optional

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Instructions

To make Bedmi Poori:

Soak Urad Daal in water for 4 to 6 hours, or overnight if possible. Grind the soaked daal with green chillies into a thick, slightly rough paste. Use as little water as possible.
In a bowl, combine urad daal paste with fennel seed powder, asafoetida, dry ginger powder, red chilli powder, mango powder, coriander powder, and salt.
Mix the flour into the daal mixture
Add ghee to the dough and knead again for about a minute.
Knead to make the dough. If needed, add a tiny bit of water to create a dough that's soft but not too soft.
Cover the dough with a damp cloth and let it sit for 20 minutes.
Knead the dough once more and divide it into 15 equal pieces, shaped into balls.
Heat enough oil in a pan for frying.
Take a ball and roll it out into a circle about 5 inches wide. Fry it in the oil over medium heat until it turns golden.
Do not fry the poori on high heat.
Repeat the frying process for all the poories.

To prepare Aloo Ki Sabzi:

First, boil potatoes with a pinch of salt and then remove all the water.
Instead of cutting the potatoes into cubes, like you normally would for a potato recipe, break them into irregular pieces, with some mashed, using the back of a spatula or large spoon. The potato texture is important for this recipe.
Next, heat clarified butter and oil in a pan. Add dried red chilies, asafoetida, and cumin seeds to the hot ghee and oil to flavor it.
After that, add dried fenugreek leaves and cook for one minute on medium heat.
Now, put in tomato puree and ginger paste and cook for 2-3 minutes.
Then, add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes, or until the oil separates from the mixture.
Add the potatoes and mix them well with the spices. Then, pour in 3 cups of water.
In a half cup of water, mix 1 tablespoon of wheat flour until smooth. Add this to the potato gravy. This step is not required, but it improves the gravy's texture.
Boil the Sabzi until it reaches the thickness you like, but it's better if it's a little watery.

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North Indian Recipes

No Onion No Garlic Recipes

Have you tried the Bedmi Poori aur Aloo ki Sabzi recipe from Debjanir Rannaghar!

Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

Here's the Bedmi Poori aur Aloo ki Sabzi recipe Pin for your Pinterest Board

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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