Bedmi Puri with Chatpati Aloo Sabzi – A Classic Street-Style Combo from North India
Have you ever taken an early morning stroll in Delhi, Agra, or Mathura? If yes, you might recall being irresistibly drawn to the aroma of piping hot Bedmi Puris being fried in local halwai shops. That heavenly smell of crisp puris paired with a tangy potato sabzi is enough to stop anyone in their tracks! Today, we’re bringing that magic straight to your kitchen.
Bedmi Puri is not your regular puri—it’s stuffed with a spicy urad dal mixture that turns beautifully crisp yet soft from inside, giving each bite a burst of flavor. Paired with a no-onion, no-garlic aloo sabzi, this meal is soul-satisfying and perfect for weekend breakfasts, festive lunches, or whenever you crave some desi indulgence. Let’s recreate that delightful experience at home!
Ingredients
For the Bedami Puri Stuffing:
- Urad dal (split black gram) – 1 cup (soaked for 5 hours)
- Coriander seeds – ½ tsp
- Cumin seeds – 1/2 tsp
- Fennel seeds – 1/2 tsp
- Black pepper – ¼ tsp
- Red chili powder – ¼ tsp
- Turmeric powder – 1/8 tsp
- Asafoetida (hing) – 1/8 tsp
For the Dough:
- Whole wheat flour – 1 cup & ½ cup
- Fine semolina (suji) – ½ cup
- All-purpose flour (maida) – ½ cup
- Carom seeds (ajwain) – ¼ tsp
- Kasuri methi – 1/2 tsp
- Salt – to taste
- Oil – 2 tbsp
- Water – as needed
- Red chili powder – ¼ tsp
- Cooking soda – 1/8 tsp
- Baking powder – 1/8 tsp
- Black salt – ¼ tsp
For the Chatpati Aloo Sabzi:
- Mustard oil – 2 tbsp
- Cumin seeds – ¼ tsp
- Coriander seeds – ½ tsp
- Fennel seeds – ¼ tsp
- Fenugreek seeds – a pinch
- Red chili powder – ½ tsp
- Turmeric powder – ½ tsp
- Coriander powder – ½ tsp
- Asafoetida – a pinch
- Garam masala – ¼ tsp
- Salt – to taste
- Grated ginger – ½ tsp
- Green chili – 1, chopped
- Boiled potatoes – 3 (mashed roughly)
- Water – as needed
- Black salt – ¼ tsp
- Black pepper – ⅛ tsp
- Kasuri methi – ¼ tsp
- Fresh coriander – for garnish
Method
1. Prepare Bedami puri -
Step 1: Prepare the Urad Dal Mixture
- Firstly soak urad dal for 5 hours, then drain and transfer to a blender.
- Along with add coriander seeds, cumin, fennel, black pepper, red chili powder, turmeric, and hing.
- Coarsely grind the mixture without water into a thick, slightly coarse paste.
Step 2: Prepare the Stuffing
- Take the ground dal mixture in a bowl.
- Next add ½ cup whole wheat flour, ¼ tsp crushed red chili, black salt, regular salt, baking powder, and cooking soda.
- Mix everything into a soft stuffing dough. Keep it aside to rest.
Step 3: Prepare the Dough
- In a large bowl, add whole wheat flour, semolina, maida, ajwain, kasuri methi, red chili powder, black salt, and regular salt.
- Add 2 tbsp oil and rub it into the flour.
- Gradually add water to make a soft, pliable dough.
- Knead well, cover, and rest it for 20 minutes.
Step 4: Stuff and Roll the Puris
- After resting, knead the dough again briefly.
- Pinch out lemon-sized balls. Flatten each slightly, place some stuffing in the center, and seal it like a dumpling.
- Lightly oil your rolling board and pin, and gently roll the puri into a medium-thick disc.
Step 5: Fry the Puris
- Now heat oil in a deep kadhai on medium-high heat.
- Once hot, slide in the puris one by one.
- Fry until both sides turn golden brown and puff up beautifully.
- Remove and place on absorbent paper.
Repeat for all puris.
2. Prepare Chatpati Aloo Sabzi
Step 1: Temper the Spices
- Lets prepare halwai style aloo k isabji for that, heat a kadai,
- Add mustard oil until it starts to smoke slightly. Reduce heat.
- Next add cumin seeds, coriander seeds, fennel seeds, and fenugreek seeds.
- Then add red chili powder, turmeric, coriander powder, garam masala, hing, and salt.
- Add a splash of water to avoid burning the spices. Cook for 1 minute.
Step 2: Add the Potatoes
- Add grated ginger, chopped green chili, and the mashed boiled potatoes.
- Mix well, then add water as needed to make a curry-like consistency.
- Then, cover and simmer on low flame for about 20 minutes, stirring occasionally.
Step 3: Final Touch
- Add black salt, black pepper, kasuri methi, and adjust salt if needed.
- Simmer for another 5–7 minutes until thick.
- Garnish with freshly chopped coriander leaves and turn off the flame.
Serve these crispy, stuffed Bedmi Puris with spicy, tangy Aloo Sabzi, and enjoy them hot with a side of mango pickle or green chutney. It’s a complete meal that feels like a warm hug from the streets of North India!
Tips for Perfect Bedmi Puri & Aloo Sabzi
- Soaking urad dal well helps achieve the right texture in the stuffing.
- Don’t make the puris too thin; medium thickness helps them puff perfectly.
- Fry in hot oil—check by dropping a small dough piece; it should rise immediately.
- Cook sabzi on low flame for deep flavors and soft potatoes.
- No onion or tomato makes this sabzi great for festivals and fasting days too.
