Delhi Breakfast | Bedmi Poori Aaloo Sabzi

Delhi Breakfast | Bedmi Poori Aloo Sabzi is a combination of a deep-fried crisp poori with a delicious spicy Aloo ki Sabzi.

Delhi is my home town and I have grown up eating this breakfast. The walled city is famous for its food. You walk around the narrow lanes of Old Delhi and you will find a stall or a cart in every nook and corner. And they sell some of the best Delhi street foods. This Bedmi Poori Aloo Sabzi is one breakfast that will get your craving satiated.

What is Bedmi Poori Aloo Sabzi?

Bedmi Poori is a stuffed poori, it is crisp and deep-fried. The stuffing for the pooris is with ground Urad Dal and spices. Alternatively add coarse urad dal powder, spices into the flour. The result is a crisp, puffy, delicious poori. Aloo Sabzi is generally spicy, but I prefer to make it moderately spiced. The chutney is spicy enough to highlight the sabzi. It is best to make this combo in ghee as it will enhance the flavours.

Ingredients for Bedmi Poori Aloo Sabzi

Bedmi

Wheat Flour: I have used regular and coarse flours in the ratio of 3:1.The coarse flour will make the poori nice and crisp.

Oil / Ghee: I add half a teaspoon of ghee per 1cup of flour. Rub in the ghee and then knead the dough.

Salt: Season it with a little salt as stuffing too has salt.

Urad Dal: Use Urad dal to make the stuffing. Soak it overnight and grind it coarsely.

Aloo Sabzi

Potatoes: Freshly boiled potatoes give an excellent texture to the sabzi. However, if you have some boiled potatoes on hand, immerse them in hot water and refresh them.

Ghee: Ghee enhances the flavour of this sabzi, so compromise only if you are a vegan.

Seasoning: Cumin Seeds and Asafoetida highlight the dish. Mix Turmeric Powder, Red Chilly Powder, Coriander Powder, Garam Masala, salt and water for the spice mix.

Delhi Breakfast | Bedmi Poori Aaloo Sabzi

How to make Delhi Breakfast | Bedmi Poori Aloo Sabzi in 30 minutes?

Bedmi Poori Aloo Sabzi is divided into three parts. The Poori, Sabzi and Chutney. With a little planning, I make this scrumptious breakfast in under 30 minutes. Let us check.

I soak the urad dal overnight.
At the same time, I soak the Dry Mango pieces for Chutney, alternatively one can use dry mango powder. You do not need to soak this.

Next morning begin by boiling potatoes in a pressure cooker. It shall take about 10 minutes.
While the potatoes boil you can make the Chutney.

How to make Dry Mango Chutney

Use another pressure cooker to make the chutney.

Heat ghee and add a tsp of cumin seeds, a large pinch of asafoetida, a tablespoon each of fennel and fenugreek seeds, a few dried red chillies. Sauté them for a few seconds. Now add the soaked mango pieces and the water. ( if using powder use 3 tablespoons of dry mango powder and 1 cup water ).

Pressure cook for 1 whistle and simmer for 4-5 minutes. Open the pressure cooker after the pressure release. Now mash the mango pieces either with a potato masher or with the back of a ladle.

Now we shall prepare the dough and stuffing for Poori. We can start while the chutney is on simmer.
Delhi Breakfast | Bedmi Poori Aaloo Sabzi

Bedmi Poori

Kneading Dough

Use regular wheat flour and coarse wheat flour. I use 3 parts of regular flour and one part of coarse flour.
Add 2 tsp of ghee, pinch salt and knead to a medium hard dough. Cover and keep aside.

Prepare the Stuffing

Wash and coarsely grind the urad dal.

Heat a nonstick pan. Add ghee and a big pinch of asafoetida. Now add cumin seeds, fennel seeds, Nigella seeds.

Add the urad dal paste and sauté well so that the dal is no more sticky.

Add red chilly powder, garam masala and salt. Mix well.

Keep it aside till it comes to room temperature. Then make lemon sized balls.

Delhi Breakfast | Bedmi Poori Aaloo Sabzi

Let us make the Sabzi now

By now the potatoes have boiled.

Peel them while they are hot. Use a kitchen towel to hold them.
Prepare a spice mix with turmeric powder, coriander powder, red chilly powder, salt and 1/2 cup water.


Now heat ghee in a pan. Add cumin seeds, a large pinch of asafoetida and finally the spice mix water. Let the water boil. While the water boils, roughly chop the potatoes.


Once the water boils add the chopped potatoes, mash a few with a potato masher. Simmer the flame and let the sabzi cook for 3-4 minutes. Adjust the consistency by adding boiled water. The sabzi will be ready in less than 10 minutes.


While the sabzi is simmering, start heating ghee /oil to fry the Bedmi

Frying the Bedmi


Heat ghee/oil to fry the Bedmi.


Make slightly larger than lemon sized balls from the dough, roll them a little so we can place the stuffing and bring the edges together to seal.


Press and roll again to a disc of about 4-5”. Make sure the Bedmi is not very thin, these are slightly on the thicker side. Check the temperature of the ghee/oil by adding a tiny ball of this dough. If it rises up immediately you are good to go.

Slide in the Bedmi and fry, flip it once for even frying. Fry till nice and golden.

Serving Suggestions for Delhi Breakfast | Bedmi Poori Aloo Sabzi

  • The street vendors add the chutney to the Aloo Sabzi and serve the Bedmi on the side, along with a seasonal pickle.
  • At home, I serve Chutney separately, so everyone can adjust according to their taste and preference.
  • The Aloo Sabzi tastes excellent with Kachori or parathas too.
  • The Bedmi Poori Aloo Sabzi is genrally served for breakfast, but it is perfect to serve it for Brunch or Lunch. It is a fantastic meal for small parties too.

Storing Suggestions

The Aloo Sabzi stays good in the refrigerator for a day or two, depending on the weather conditions. You can freeze it, it will stay good for a longer time.

The chutney stays good for almost a week in the refrigerator. I have never tried beyond that.

Bedmi tastes best when it is crisp and hot, but I actually don’t mind a leftover one too. It stays good for about 2 days. There is no need to refrigerate. I have never tried freezing them, you could try.

Notes :

Delhi Breakfast | Bedmi Poori Aloo Sabzi combination will never fail! Yes, that’s the power of this local preparation that is ready in less than 30 minutes.

Use coarse wheat flour for Bedmi, it will give it a good texture and flavour.

Freshly boiled potatoes make a creamy Aloo Sabzi, where you have to cook it only for a few minutes.

Making a spice mix water, enhances the flavour of spices, without burning them.

The Aloo Sabzi on its own is mild, it is the Chutney that peps up the whole breakfast. Do not miss it.

I love the flavour of ghee, but you can use oil to make a vegan breakfast.

My Favorite Street Foods of Delhi

I have updated the post with better pictures. Originally the post was published in 2011.

A -Z Breakfast on Indian Streets

January

Amritsar Breakfast | Chola Poori

Bhavnagar Breakfast | Chana Moth

Chandigarh Breakfast | Mattar Paneer Paratha

Print Pin
5 from 4 votes

Delhi Breakfast | Bedmi Poori Aloo Sabzi

Delhi Breakfast | Bedmi Poori – Aloo Sabzi is a combination of a deep-fried crisp poori with a spicy aloo ki Sabzi.
Course Breakfast, Brunch, Lunch
Cuisine Indian Cuisine, North Indian Cuisine
Keyword Easy Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Pressure Cooker
  • Pan / Kadai / Wok

Ingredients

Bedmi Poori Dough

  • 3 cups Wheat Flour
  • 1 cup Wheat Flour coarsely ground
  • 2 tsp Ghee
  • Salt to taste

Stuffing

  • ¾ cup Urad Dal
  • 1 tbsp Ghee
  • Asafoetida a big pinch
  • ½ tsp Cumin Seeds
  • 1 tsp Fennel Seeds
  • ½ tsp Nigella Seeds
  • ½ tsp Red Chilly Powder
  • 1/2 tsp Garam Masala
  • Salt to taste

Aloo Sabzi

  • 6-8 Potatoes boiled
  • 1 tbsp Ghee
  • 1/2 tsp Cumin Seeds
  • Pinch Asafoetida
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilly Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • Salt to taste

Chutney

  • 5-6 pieces Dry Mango Slices
  • 1 tsp Cumin Seeds
  • A Big Pinch Asafoetida
  • 1 tbsp Fennel Seeds
  • 1 tbsp Fenugreek Seeds
  • 2-4 Dried whole Red Chillies
  • 1 tsp Red Chilly Powder
  • ¼ tsp Turmeric Powder
  • Salt to taste

Instructions

Bedmi Poori Dough

  • Mix all the ingredients and bind a semi soft dough .
  • Cover and leave it to rest for 30 minutes.

Urad Dal Stuffing

  • Grind the urad dal into a coarse paste.
  • Next heat a non-stick pan.
  • Add a tbsp of ghee, let it heat.
  • Add cumin seeds, fennel seeds, Nigella seeds and a pinch of asafoetida.
  • Switch off the flame and add red chilly powder and gram masala. Saute for a few seconds.
  • Now add Urad dal paste and switch on the gas.
  • Cook till it becomes a lump and is no more sticky.
  • Transfer it to a plate and let it cool a little.
  • Pinch out lemon sized balls and keep side till you make the poori.

Rolling and Frying Poori

  • Pinch out a ball from the dough, the size of a chapati dough.
  • Flatten it with your hands or roll it into a 4”disc.
  • Place the stuffing ball and bring the edges together to seal the ball.
  • Flatten it and roll into a poori, roll it a little thick.
  • Deep fry ,adjusting the flame from high to medium to cook the poori to a crisp golden.

Aloo Sabzi

  • Boil the potatoes, you could boil in a pressure cooker.
  • Peel the boiled potatoes while they are still hot.
  • Chop half of them into cubes. Mash the other half lightly with hands.
  • Next put all the spices in a bowl, add a cup of water and mix well.
  • Heat a pan and add ghee.
  • Add cumin seeds, let splutter. Immediately add asafoetida and the spice water.
  • Let the water boil.
  • Add the prepared potatoes and mix well.
  • Lastly add water to adjust the consistency of the gravy.
  • Simmer the flame and cook for 4-5 minutes for the flavours to seep in the potatoes.

Chutney

  • Soak the dry mango slices for 2-3 hours.
  • Heat ghee in a pressure cooker.
  • Add cumin seeds, fennel seeds, fenugreek seeds dry red chillies and asafoetida. Saute for a minute.
  • Now add the Mango pieces and the water in which they have been soaked.
  • Add red chilly powder, turmeric powder and salt. Mix well.
  • Lastly, add half a cup of water and pressure cook the chutney for 1 whistle and simmer for 4-5 minutes.
  • Open the cooker after the pressure is released.
  • Mash the mango pieces with a potato masher.
  • Adjust the consistency of the chutney by adding water. The chutney is neither runny nor very thick.

Notes

 
  • Delhi Breakfast | Bedmi Poori Aloo Sabzi combination will never fail! Yes, that’s the power of this local preparation that is ready in less than 30 minutes.
  • Use coarse wheat flour for Bedmi, it will give it a good texture and flavour.
  • Freshly boiled potatoes make a creamy Aloo Sabzi, where you have to cook it only for a few minutes.
  • Making a spice mix water, enhances the flavour of spices, without burning them.
  • The Aloo Sabzi on its own is mild, it is the Chutney that peps up the whole breakfast. Do not miss it.
  • I love the flavour of ghee, but you can use oil to make a vegan Aloo ki Sabzi
    .
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21 thoughts on “Delhi Breakfast | Bedmi Poori Aloo Sabzi”

  1. 5 stars
    Amazing breakfast platter. My friend treated us to this combo and I know it is a combination made in heaven. Beautiful pictures as usual.

  2. 5 stars
    Amazing! Lovely clicks and very delicious poori! Fantastic flavors in this meal and love it. This has been on my list and need to try this soon.

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