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Bedmi Poori

Bedmi Poori Aur Aloo ki Sabzi

  • Author: Debjani
  • Yield: 4-5 People


Traditional lentil stuffed fried bread and runny potato curry from Uttar Pradesh is a signature Indian combo meal known as Bedmi Poori Aur Aloo ki Sabzi


For Bedmi Poori:

  • Spitted Black Gram without skin/ Kalai er Daal/ Urad Daal: 1 Cup
  • Whole Wheat Flour: 2 Cup
  • Fennel Seed / Mouri / Saunf Powder: 1 Tbsp.
  • Asafoetida / Hing: 1 Tsp.
  • Dry Ginger Powder / Sonth: 1 tsp. ( if not available 1 Tsp. a ginger paste can be used )
  • Red Chili Powder: 1 tsp.
  • Dry Mango Powder/ Aaamchoor Powder: ½ tsp.
  • Coriander/ Dhane / Dhaniya Powder: 1 Tsp.
  • Clarified Butter / Ghee: 2 tbsp.
  • Salt: to taste
  • Green Chili: 2
  • Vegetable Refined Oil: for Deep Frying

For Bedmi Aloo ki Sabzi:

  • Potato: 4-5
  • Tomato: 1, finely chopped
  • Tomato: 2 medium sized, Pureed
  • Cumin Seed: 1 Tsp.
  • Coriander / Dhane / Dhaniya Powder: 1 Tsp.
  • Cumin Powder: 1 Tsp.
  • Red Chili Powder: 2 Tsp.
  • Dry Red Chili: 2
  • Turmeric Powder: 1 Tsp.
  • Grated Ginger: 1 Tbsp.
  • Dried Fenugreek Leaves / Kasuri Methi: 1 tsp.
  • Clarified Butter / Ghee: 1 Tbsp.
  • Mustard Oil: 2 Tbsp.
  • Salt to taste
  • Wheat Flour: 1 tbsp. (optional)


To make Bedmi Poori:[url href=""]%how to make Bedmi Poori step by step[/url]

  1. Soak Kalai / Urad Daal in water for 4-6 hours or preferably overnight and make a coarse paste of the soaked Daal along with green chillies. Try to use almost no water to make the paste.
  2. In a bowl mix flour with Fennel Seed Powder, Asafoetida, Dry Ginger Powder, Red Chilli Powder, Aaamchoor Powder, Coriander Powder and salt .
  3. Now add Daal paste to the flour mixture and start kneading and if required add very little water to make a semi-soft dough.
  4. Add Ghee to the dough and again knead for a minute or so.
  5. Now cover the dough with a wait cloth and give it a rest of 20 minutes.
  6. Knead the dough one more time and divide it into 15 equal sized balls.
  7. Heat sufficient oil in a pan.
  8. Take a ball and start rolling into a 5” circle and fry it on medium flame to get a golden Poori.
  9. Don't fry Poori on high flame.
  10. Following the process mentioned fry all the Poories.

To make Aloo Ki Sabzi:[url href=""]%Making of Bedmi aloo ki Sabzi step by step[/url]

  1. Boil potatoes with little salt and drain the water from the pan.
  2. Don't cut the Potatoes into cube like we usually do while making a Potato dish instead break potatoes with the help of the back side of a spatula/ ladle to get uneven pieces and some Mashed Potatoes. This dish is specified by the texture of the potatoes.
  3. In pan heat ghee and oil and temper the ghee-oil mixture with dried Red chilies, Asafoetida and Cumin seeds.
  4. Now add dried Fenugreek leaves and cook for 1 minute in medium flame.
  5. Then add Tomato puree and ginger paste and cook for 2-3 minutes.
  6. Add Cumin powder, Coriander powder, Turmeric powder, Red Chili powder, and salt and then cook for another 2-3 minute or until oil comes from the mixture.
  7. Add potatoes and mix with the spices well and then add 3 cups of water to the mixture.
  8. In half a cup of water add 1 tbsp. of wheat flour and mix properly and then add this mixture to the potato gravy. This step is optional but provides a good texture to the gravy.
  9. Boil the Sabzi till you get the desired consistency; however, it’s preferred to be a bit runny.
  • Category: Main
  • Cuisine: Indian
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