Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Uttarpradesh · Breakfast

Bedmi Puri with Aloo Sabzi

Traditional 1. Bedmi Puri with Aloo Sabzi recipe

🧺 Ingredients

• Whole wheat flour: 150g
• Urad dal (whole black gram), soaked 1 hour: 75g
• Carom seeds (ajwain), crushed: 3g
• Asafoetida (hing): 0.5g
• Salt: 5g
• Oil for frying: 200ml
• Water: 30ml
• Potatoes, boiled & cubed: 300g
• Onions, finely chopped: 50g
• Ginger-garlic paste: 10g
• Green chilies, minced: 2
• Cumin seeds: 2g
• Mustard seeds: 2g
• Asafoetida: 0.5g
• Turmeric powder: 2g
• Red chili powder: 3g
• Coriander powder: 2g
• Oil: 30ml
• Salt: 5g
• Water: 150ml

👩‍🍳 How to make Bedmi Puri with Aloo Sabzi

1. Grind soaked urad dal coarsely to a thick paste (not smooth) using 30ml water
2. Mix wheat flour, urad dal paste, crushed carom seeds, asafoetida, and salt until crumbly
3. Rest dough 15 minutes without kneading
4. Divide into 8 balls, roll to 3-inch diameter thin rounds on oiled surface
5. Heat oil to 175°C in a wok (oil should shimmer vigorously)
6. Slide one puri into oil; within 2 seconds it will sink, then float after 3-4 seconds
7. Using the back of a ladle, gently press puri down in oil (should puff up into a balloon)
8. Fry 15-20 seconds until golden-light, then flip and fry reverse side 10-15 seconds until pale golden
9. Remove when it sounds hollow when tapped; drain on paper towels
10. Heat oil in a pan over medium heat (60°C)
11. Add mustard seeds; when they pop (5 seconds), add cumin seeds
12. Add asafoetida, watch for tiny sizzle (1-2 seconds)
13. Add chopped onions, fry until softened (3-4 minutes), stirring constantly
14. Add ginger-garlic paste, cook 1 minute until raw smell disappears
15. Add green chilies, cook 30 seconds
16. Add turmeric, red chili, and coriander powders; cook 20 seconds (spices will darken slightly)
17. Add boiled potatoes, stir gently 2 minutes to coat with spices
18. Pour 150ml water, bring to boil (heat medium-high, 3-4 minutes)
19. Reduce heat to low, simmer 5-7 minutes until gravy thickens
20. Curry is ready when potatoes are coated in spiced gravy and edges show oil separation
21. Season with salt to taste

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