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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

Ingredients

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 )

Instructions

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.