Who won’t love a hot pipping plate of Bedmi Puri and aloo subzi for breakfast on a Sunday morning? The very famous breakfast usually eaten in Old Delhi and in some few parts of Uttar Pradesh and Rajasthan, Bedmi Puri or Bedai paired with Hing Aloo Sabzi is much of a delight. Known to have originated in in rural Uttar Pradesh the tangy chutney, pickle made of carrot and chillis just elevates the taste. This combination absolutely tastes heavenly. The calorie rich dish is a medley of several flavours. This vegetrain dish without onion and garlic is not only not only delicious but addictive.

Bedmi usually sees two versions– one in which the daal is soaked and grounded (called pithi) and then stuffed into the pooris, and one where the dal and flour are mixed together to make the dough along with other spices. The dough is then divided into small balls and rolled flat and the deep fried. This delicacy is a rich source of proteins due to the use of daal like moong or urad, carbohydrates (refined flour) and fats. As the puris are deep fried it’s preferred that it should be eaten in small amounts. So whether you are loitering on the streets of Old Delhi or roaming around in Agra, this one dish you cant ignore to have. 

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Here for Slurrp Chef Rahul, Junior Sous Chef, Taj Hotel & Convention Centre Agra has exclusively shared the recipe of this age old breakfast delight

Bedmi Puri
Ingredients                            

    100 Gms Whole wheat flour                        

    75 Gms    Semolina                    

    10 Gram Fenugreek leaves                    

    50 Gram Moong dal dhuli                        

    20 Gram Ginger                            

    1 Gram Cumin seed                        

    10 Gram Yellow chilly                        

    10 Gram Turmeric powder                    

    Salt To Taste                                

    10 Gram Deggi mirch powder                    

    100 ml Ghee                            

    10 Gram Green chilly                        

    10 gram Coriander leaves                    

    5 Gram Asafoetida                         

Method

    Make a tight dough with cold water, wheat flour, semolina adding fenugreek leaves.

    For stuffing , take a pan at slow flame, put ghee , asafoetida , cumin seeds, finely chopped ginger, mashed boiled moong dal , and other spices and seasoning , add green chilli and fresh coriander leaves , mix well and keep aside.

    Stuff the mix into small dough balls , flatten them with rolling pin and fry 

Aloo Bhaji

Ingredients                        

1 Kg Potato                            

300 gms Tomato                            

20 gms Ginger                            

10 gms Cumin seed                        

20 gms Coriander Powder                    

10 gms Yellow chilly                        

5 Gram Turmeric powder                    

Salt To Taste                            

10 Gram Deggi mirch powder                    

100 Ml Ghee                            

10 Gram Green chilly                        

10 Gram Coriander leaves                    

5 Gram Asafoetida                         

Method

    Take a deep cooking pot, put ghee, asafoetida, cumin seeds, finely chopped ginger, spices cook well and then add chopped tomatoes and tomato puree , cook for 15 minutes.

    Once the curry is ready and cooked well , add boiled crushed potatoes  and cook in low heat for sometime. Then add the fenugreek leaves and coriander leaves.

    Serve pipping hot along with puri and it’s a delight