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Bedmi Puri with Aloo Sabzi Recipe: A Hearty North Indian Breakfast
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Bedmi Puri with Aloo Sabzi Recipe: A Hearty North Indian Breakfast

Recipe by Healthy BiteCuisine: Indian, North Indian
Servings

4

Prep time

20 minutes

Cooking time

40 minutes

Calories

400-450

Serving Size

3-4 puris with 1 bowl of sabzi

Net Carbs

58g per serving

Bedmi Puri with Aloo Sabzi is a quintessential North Indian delicacy that combines crispy, spiced puris (deep-fried bread) made with urad dal and whole wheat flour, paired with a tangy and mildly spiced potato curry. It’s a popular breakfast or brunch dish, especially during festivals or special occasions. Let’s dive into the recipe and recreate this iconic dish at home!

Ingredients

  • 1 cup whole wheat flour (atta)

  • 1/4 cup semolina (sooji)

  • 1/4 cup urad dal (split black gram), soaked for 4-6 hours

  • 1 green chili

  • 1-inch ginger piece

  • 1 teaspoon fennel seeds (saunf)

  • 1/2 teaspoon cumin seeds (jeera)

  • 1/2 teaspoon red chili powder

  • 1/4 teaspoon asafoetida (hing)

  • Salt to taste

  • 2 tablespoons oil (for the dough)

  • Oil for deep frying

  • 4 medium potatoes, boiled and peeled

  • 2 medium tomatoes, finely chopped

  • 1 green chili, slit

  • 1 tablespoon ginger, grated

  • 2 tablespoons oil

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon coriander powder

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon asafoetida (hing)

  • 1 cup water (adjust as needed)

  • Salt to taste

  • Fresh coriander leaves for garnish

Directions

  • Preparing Bedmi Puri:

    • Soak and Grind Urad Dal: Drain the soaked urad dal and grind it with green chili, ginger, fennel seeds, and cumin seeds into a coarse paste with minimal water.
    • Mix the Dough: In a large bowl, combine whole wheat flour, semolina, red chili powder, asafoetida, and salt. Add the urad dal paste and mix well. Add 2 tablespoons of oil and knead into a stiff dough using little water. Cover and let it rest for 20 minutes.
    • Roll the Puris: Divide the dough into small balls. Roll each ball into a small circle (about 4-5 inches in diameter).
    • Fry the Puris: Heat oil in a deep frying pan. Fry each puri on medium heat until golden brown and puffed. Drain on paper towels.

  • Preparing Aloo Sabzi

    • Temper the Oil: Heat oil in a pan. Add cumin seeds and asafoetida, and let them splutter.
    • Add Aromatics and Spices: Add grated ginger and green chili. Sauté for a minute, then add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil separates.
    • Add Potatoes: Break the boiled potatoes into chunks and add them to the pan. Mix well with the masala.
    • Add Water and Simmer: Add 1 cup of water (adjust consistency as needed) and simmer for 5-7 minutes. Mash a few potatoes to thicken the gravy.
    • Finish with Garam Masala: Sprinkle garam masala and mix well. Garnish with fresh coriander leaves.

    Tips & Variations

    1. Healthier Option for Puris: Bake the puris instead of deep-frying, or lightly pan-fry them for a lower-calorie alternative.
    2. Spice Level: Adjust the chili levels in both the puri and sabzi to suit your taste.
    3. Add Vegetables: Enhance the Aloo Sabzi by adding peas or spinach for extra nutrition.
    4. Travel-Friendly: This dish is great for picnics or travel as it stays fresh for hours.

    Dietary Advice

    1. Bedmi Puri with Aloo Sabzi is an indulgent dish, but here’s how you can enjoy it mindfully:
      1. Portion Control:
        Stick to 2-3 puris with a moderate portion of sabzi to keep calorie and carb intake in check.
      2. Healthier Cooking Methods:
        • Instead of deep-frying the puris, try baking or air-frying them.
        • Use minimal oil while preparing the sabzi to reduce fat content.
      3. Add Fiber:
        Serve the dish with a side of salad or steamed veggies to increase fiber intake and make the meal more filling.
      4. For Weight Watchers:
        Consider replacing whole wheat flour with multigrain flour for added nutrients. Reduce the portion of puris and focus more on the sabzi.
      5. For Diabetics:
        Limit puri consumption as it is high in carbs and fried. Pair the aloo sabzi with whole wheat roti or steamed vegetables instead of puris.
      6. Travel-Friendly:
        This dish is perfect for travel, but if eaten on the go, ensure it is stored properly in an airtight container to maintain freshness.
      7. Occasional Treat:
        Due to its calorie-dense nature, Bedmi Puri with Aloo Sabzi is best enjoyed as an occasional treat rather than a regular meal.

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