Bedmi aloo sabzi recipe | Mathura ke dubki wale aloo with bedmi puri

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This breakfast is popular in Delhi and Uttar Pradesh (specially in Agra, Mathura, Banaras). Spicy, delicious, chatpati potato gravy is served with bedmi puri. This is popular North Indian breakfast and you will find it as a street food there.

There are two methods of making bedmi poori. The one where pithi is added to the dough. The second is where pithi is stuffed into poori like we do for kachori, today i am sharing second method by stuffing pithi.

Here I have used urad dal. But at many places moong dal is used instead. These bedmi poori have slightly crisp texture that is opposite to regular poori . Also they are slightly thicker compared to the regular ones. It tastes best when paired with spicy, chatpati aloo sabzi.

This bedmi aloo sabzi has thin gravy compared to other gravy/curry dishes. When you dunk garama garam puris into the gravy and eat, you will feel flavors bursting in your mouth.

This is very quick to make. Only you need to plan and boil the potatoes ahead of time. If this is ready then sabzi will be ready in just 10-15 minutes only.

In the recipe below I have added freshly pureed tomato to prepare the base for my potato curry. But traditionally, this recipe is prepared without tomatoes The gravy is made from tomatoes and some spice powders. Because this gravy is slightly watery thin, the flavor comes from spice powder and whole spices added .

Bedwi Poori with aloo ki sabji | Bedwi Aloo Poori | Mathura ke famous Bedwi Aloo

Bedmi poori is a delicious, crispy Indian bread that goes best with the delectable curry of Aloo.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, chaat, Main Course, street food
Cuisine: Indian
Keyword: Bedwi Aloo Poori, Bedwi Aloo Puri, Bedwi puri, Dubki Wale Aloo, Mathura ke famous Bedwi Aloo
Author: Bhawna Maharshi


For Stuffing:

  • 1 Cup Urad Dhuli Dal
  • 1/2 tsp Hing ( Asafoetida )
  • 1 tsp Garam Masala
  • 2 tsp Feenel Seeds ( Saunf ) coarsly crushed
  • 1 tsp Cumin Powder
  • 1 tsp Amchoor ( Dry Mango ) Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Dry Fenugreek Leaves ( kasoori Methi )
  • 1 Cup Water

For the Dough:

  • 2 Cups Wheat Flour
  • 1/2 Cup Sooji ( Rawa )
  • 1/2 tsp Ajwain / Carom Seeds
  • 1/2 tsp Salt
  • 1 tsp Dry Fenugreek Leaves ( kasoori Methi )
  • 3 tbsp Ghee / Oil

For Dubki Wale Aloo Ki Sabji :

  • 2 tbsp Refined Oil
  • 1/4 tsp Hing ( Asafoetida )
  • 2 Bay Leaves
  • 4-5 Cloves
  • 1 tsp Ginger chopped
  • 2 Green Chillies sliced
  • 1/4 tsp Turmeric Powder (Haldi)
  • 1 tsp Gram Flour
  • 1 tsp Red chilli Powder
  • 1/2 tsp Black Pepper Powder
  • 3/4 Cup Tomatoes pureed
  • 5 Potatoes Boiled & Mashed
  • 1 tsp Coriander Powder
  • 1/2 tsp Dry Mango Powder ( Amchoor Powder )
  • 1/2 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1/2 tsp Dry Fenugreek Leaves ( kasoori Methi )


Preparing Stuffing:

  • Grind the Dal into a fine powder.
  • Add all the dry ingredients of the stuffing and mix with water. It the dough is very hard add extra water into it.
  • Cover and keep aside for 20 minutes.

Preparing Dough:

  • In a Mixing Bowl take Wheat flour and Sooji.
  • Add Ajwain, Salt, Kasoori Methi, Ghee and mix well.
  • Knead a soft dough by adding warm water.
  • Cover and keep aside for 20 minutes.

Preparing Dubki wale Aloo:

  • Heat oil in a heavy bottomed vessel, once hot, add Add the Asafoetida, Bay leaves, Cloves, Cumin seeds and saute for few seconds. Add the green chili and ginger . Saute for few seconds.
  • Add turmeric Powder, Gram Flour and saute .
  • Now add Red chilli Powder, Black Pepper powder, Tomato Puree and cook till the tomatoes are cooked properly.
  • Add the boiled potatoes chunks and give a stir. Add 4 cups of water and salt and bring to a boil. 
  • Place lid and cook on low medium flame for 12-15 mts.
  • Add Amchur Powder , Garam Masala powder , Coriander Powder and Cumin Powder mix. Turn off flame.
  • Add the chopped coriander leaves and mix. 

Making Mathura ki Bedwi Puri :

  • Make small Balls of dal mixture and keep aside.
  • Knead the flour again . Take one ball of dough and flatten it with your hands.
  • Now add one stuffing ball into this and seal the dough properly.
  • Gently press this stuffed piece with the other hand and flatten i. Keep it aside on a plate. Repeat the process with the remaining pieces of dough.
  • Pour oil in Kadhai(pan) and heat. Pick one stuffed piece, while exerting minimum pressure roll it into a slightly thick Puri with a diameter of 3-4 cms. Put Puri into hot oil. 
  • Fry on a medium flame till it turns brown on both sides. Take out Puri from Kadhai  and place it on a plate covered with a paper napkin. Similary, fry the remaining Puris.
  • Serve Hot with prepared dubki wale aloo ki sabji.

Cooking with lots of love and straight from the heart.

Bhawna Maharshi

Pans n ovens

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