Bedmi Poori Recipe- Urad Dal & Aloo Sabzi- Authentic Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Bedmi Poori Recipe: Urad Dal & Aloo Sabzi – Authentic Indian Breakfast

Okay, let’s be real. Is there anything better than a hot, fluffy Bedmi Poori with a side of spicy Aloo Sabzi for breakfast? Seriously, this is the kind of meal that makes weekends worth waking up for! I remember the first time I tried to make these – it took a few attempts to get the puff just right, but trust me, the effort is SO worth it. Today, I’m sharing my family’s recipe with you, complete with all the tips and tricks I’ve learned along the way.

Why You’ll Love This Recipe

Bedmi Poori isn’t just a breakfast; it’s an experience. It’s a little bit of North Indian culinary magic, packed with flavour and texture. The slightly nutty, spiced urad dal filling combined with the flaky, slightly chewy poori… and then dipped in that vibrant Aloo Sabzi? Chef’s kiss. It’s a bit more involved than your average breakfast, but it’s perfect for a special weekend brunch or when you want to impress your family and friends. Plus, it’s incredibly satisfying!

Ingredients

Here’s what you’ll need to make this Bedmi Poori and Aloo Sabzi dream a reality:

• 1 cup wheat flour (approx. 150g)
• 1 cup rava/semolina (fine) (approx. 140g)
• 0.5 cup maida (all-purpose flour) (approx. 60g)
• 0.25 tsp ajwain (carom seeds)
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp oil
• 0.5 tsp salt
• 0.75 cup urad dal (split black lentils) (approx. 150g)
• 2 tbsp oil (for the stuffing)
• 1 tsp saunf (crushed fennel seeds)
• 0.25 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp pepper (crushed)
• 1 tsp aamchur (dried mango powder)
• 0.25 cup water (for the stuffing)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Urad Dal: This is the star of the filling! Make sure you grind it to a coarse powder – not super fine. It adds a lovely texture and nutty flavour.
• Saunf (Fennel Seeds): Don’t skip these! Crushing them releases their aroma and adds a beautiful anise-like flavour to the stuffing.
• Kasuri Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter flavour that really elevates the poori. Rub it between your palms before adding it to release its fragrance.
• Ajwain (Carom Seeds): These little seeds aren’t just for flavour; they also aid digestion – perfect for a hearty breakfast!
• Flour Blend: Traditionally, Bedmi Poori uses a mix of wheat flour, rava, and maida. Some families also add a touch of besan (gram flour) for extra crispness. Feel free to experiment! I’ve seen variations using only wheat flour and rava too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Stuffing: Grind the urad dal into a coarse powder. Heat 2 tbsp oil in a pan, add the crushed saunf, turmeric, chilli powder, coriander powder, cumin powder, pepper, and hing. Sauté until fragrant – about 30 seconds.
2. Add the ground urad dal, salt, and aamchur. Mix well, then add water and cook until the water is absorbed and the mixture comes together. Set the stuffing aside to cool.
3. Make the Dough: In a large bowl, combine the wheat flour, rava, maida, ajwain, kasuri methi, oil, and salt. Gradually add warm water and knead into a soft, pliable dough. It should be softer than a roti dough.
4. Cover the dough and let it rest for at least 20 minutes. This allows the gluten to relax, making the pooris easier to roll.
5. Assemble the Pooris: Pinch off small dough balls (about the size of a golf ball). Flatten them slightly, then add a spoonful of the urad dal stuffing.
6. Carefully seal the edges, making sure there are no gaps. Gently roll out each poori into a thick disc – about 4-5 inches in diameter. Don’t roll them too thin, or they’ll become crispy instead of fluffy.
7. Fry the Pooris: Heat oil in a deep frying pan or wok over medium-hot heat. Gently slide the pooris into the hot oil, one or two at a time.
8. Use a slotted spoon to gently press down on the pooris while they fry. This helps them puff up. Fry until golden brown and crisp on both sides.
9. Drain the pooris on paper towels to remove excess oil.

Now, for the Aloo Sabzi!

1. Heat oil in a separate pan. Add whole spices (like cumin seeds, bay leaf, and cloves), ginger, green chilli, and hing. Sauté until fragrant.
2. Add turmeric, chilli powder, coriander powder, and roasted besan (gram flour). Sauté for another minute.
3. Add tomato puree, water, salt, and mashed potatoes. Mix well and simmer until the sabzi thickens.
4. Stir in garam masala and kasuri methi. Garnish with fresh coriander.

Expert Tips

• Don’t overknead the dough: Overkneading will make the pooris tough.
• Warm water is key: Using warm water helps the dough come together easily.
• Medium heat is your friend: If the oil is too hot, the pooris will burn before they puff up. If it’s too cold, they’ll absorb too much oil.
• Gentle pressing: Gently pressing the pooris while frying encourages them to puff up.

Variations

• Vegan Adaptation: Simply use a plant-based oil for frying.
• Gluten-Free Adaptation: Experiment with a gluten-free flour blend! A mix of rice flour, potato starch, and tapioca starch can work well.
• Spice Level Adjustment: Adjust the amount of chilli powder to your liking. My family loves it spicy, but you can tone it down if you prefer.
• Festival Adaptations: During Holi, some families add a pinch of saffron to the dough for a beautiful golden colour.

Serving Suggestions

Serve these crispy Bedmi Pooris hot, straight from the fryer, with a generous helping of Aloo Sabzi. A side of sweet chutney (like mango chutney) or a dollop of yogurt adds a lovely contrast.

Storage Instructions

Leftover Bedmi Pooris can be stored in an airtight container at room temperature for a day or two. They’ll lose some of their crispness, but you can reheat them in a tawa or oven to restore some of the texture. Aloo Sabzi can be stored in the refrigerator for up to 3 days.

FAQs

What is Bedmi Poori traditionally served with?

Traditionally, Bedmi Poori is served with Aloo Sabzi and a sweet chutney.

Can I make the dough ahead of time?

Yes, you can! Just cover it and let it rest in the refrigerator for up to 24 hours. Bring it back to room temperature before rolling.

How do I get the pooris to puff up?

Make sure the oil is at the right temperature (medium-hot) and gently press down on the pooris while they fry.

What is the best oil for deep frying Bedmi Poori?

Vegetable oil, sunflower oil, or canola oil are all good choices.

Can I roast the urad dal instead of grinding it?

While you can roast the urad dal for a slightly different flavour, grinding it is essential for the traditional texture of the filling.