Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Bedmi puri is a classic Delhi breakfast, especially in the old city. The puris are made from a wheat dough with a spiced urad dal filling, rolled out and deep-fried until puffed and crisp. They are served with a tangy, lightly spiced potato curry (aloo sabzi) and often with a sweet or savory side. Delhi’s food is often described as a mix of Mughal-era meat dishes, Punjabi home cooking and a famous street-food culture of chaat, fried breads and sweets. Read more in Indian regional cuisines.
The potato curry is thin and tomato-based, perfect for scooping up with the hot puri.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: Cheese Please on Pexels; Photo 2: Sabhyata Sahu on Pexels; Photo 3: Pinaki Panda on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Bedmi Puri with Aloo Sabzi (Spiced Lentil Puri with Potato Curry)
Description
Bedmi puri with aloo sabzi: crisp, puffed fried bread with a spiced urad dal filling, served with a tangy tomato potato curry. A Delhi breakfast classic.Ingredients
For the bedmi puri
For the aloo sabzi
Instructions
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Drain the soaked dal and grind it coarsely without water. Heat 1 tbsp oil, toast the fennel and asafoetida, add the dal, chili powder and 1/2 tsp salt. Cook for 5 minutes until dry and crumbly. Cool.
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Knead the flour, remaining salt and oil with enough water into a firm dough. Rest for 30 minutes.
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Divide the dough into 12 balls. Flatten each, place a spoonful of the dal filling in the center, seal and roll gently into a 10 cm / 4 in round.
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Heat the frying oil to 180 C / 350 F. Slide in a puri and press it under the oil to puff. Fry until golden on both sides, about 1 minute. Drain. Be careful with hot oil.
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For the sabzi, heat 2 tbsp oil, add the cumin and ginger, then the tomato puree and spices. Cook for 6 to 8 minutes until the oil separates.
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Add the potatoes, salt and water. Simmer for 10 to 12 minutes until the gravy is thin and flavorful. Garnish with coriander.
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Serve the hot puris with the aloo sabzi.
