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Crispy Bedmi Poori & Aloo ki sabzi
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5 from 235 votes

Crispy Bedmi Poori & Aloo ki sabzi - Delhi Street Style Breakfast Combo

easy Crispy Bedmi Poori & Aloo ki sabzi - Delhi Street Style Breakfast Combo
Course Breakfast
Cuisine north india
Keyword Crispy Bedmi Poori & Aloo ki sabzi
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Servings 15 Servings
Calories 189kcal
Author HEBBARS KITCHEN

Ingredients

for dough:

  • 1 cup wheat flour
  • 1 cup rava / semolina fine
  • ½ cup maida
  • ¼ tsp ajwain
  • 1 tsp kasuri methi
  • 2 tbsp oil
  • ½ tsp salt
  • water for kneading

for stuffing:

  • ¾ cup urad da
  • 2 tbsp oil
  • 1 tsp saunf crushed
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp pepper crushed
  • pinch hing
  • ½ tsp salt
  • 1 tsp aamchur
  • ¼ cup water

for aloo sabji:

  • 2 tbsp oil
  • 1 bay leaf
  • 2 pods cardamom
  • 5 cloves
  • 1 tsp fennel
  • 1 tsp cumin
  • 2 chilli finely chopped
  • 1 inch ginger finely chopped
  • pinch hing
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp coriander powder
  • 1 tbsp besan roasted
  • 2 cup tomato puree
  • 1 cup water
  • ½ tsp salt
  • 2 potato boiled & mashed
  • ¼ tsp garam masala
  • 1 tsp kasuri methi crushed
  • 2 tbsp coriander finely chopped

Instructions

how to make urad dal stuffing:

  • firstly, in a mixer jar take ¾ cup urad da and grind to a coarse powder. keep aside.
  • in a pan heat 2 tbsp oil. keeping the flame on low, add 1 tsp saunf, ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp pepper and pinch hing.
  • saute on low flame until the spices turn aromatic.
  • now add ground urad dal powder, ½ tsp salt and 1 tsp aamchur.
  • saute until the spices are well combined.
  • further, add ¼ cup water and mix well.
  • cook until the water is absorbed well by urad dal.
  • urad dal stuffing is ready. keep aside.

how to make bedmi puri recipe:

  • firstly, in a large bowl take 1 cup wheat flour, 1 cup rava and ½ cup maida.
  • add ¼ tsp ajwain, 1 tsp kasuri methi, 2 tbsp oil and ½ tsp salt.
  • crumble and mix well making sure the flour is moist.
  • add warm water and start to knead the dough.
  • knead to a smooth and soft dough.
  • rest the dough for 20 minutes so that suji absorbs the water.
  • after 20 minutes, the dough has turned smooth and slightly tight.
  • knead the dough for a minute and pinch a ball sized dough.
  • roll slightly thick and place a ball sized stuffing in the centre.
  • bring all together and seal well.
  • flatten slightly and roll slightly thick.
  • drop in hot oil, keeping the flame on medium.
  • splash oil so that the poori will puff up.
  • carefully flip over and fry both sides on medium flame.
  • fry until the poori turns golden brown and crisp.
  • finally, enjoy bedmi poori with aloo sabzi.

how to make aloo sabzi:

  • firstly, heat 2 tbsp oil, add 1 bay leaf, 2 pods cardamom, 5 cloves, 1 tsp fennel, 1 tsp cumin, 2 chilli, 1 inch ginger and pinch hing.
  • saute on low flame until the spices turn aromatic.
  • now add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and 1 tbsp besan.
  • saute until the spices turn aromatic.
  • further, add 2 cup tomato puree and cook until the oil separates.
  • add 1 cup water and ½ tsp salt. mix and get to a boil.
  • also, add 2 potato and mix well.
  • cook for 3 minutes or until the flavours are absorbed well.
  • now add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
  • finally, enjoy aloo sabzi with crispy bedmi poori.

Nutrition

Calories: 189kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 251mg | Potassium: 242mg | Fiber: 4g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 3mg