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Bedmi Poori Aloo Bhaji | Breakfast Recipe

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Bedmi Poori Aloo Bhaji | Breakfast Recipe

Perfect North Indian Breakfast Recipe of Puri & Aloo Subji Halwai Style.

  • Suitable for vegetarian

Bazaar wali Aloo Poori.

  • 80mins
  • Serves 0
  • Medium




For Poori Dough 

Atta (whole wheat flour) – ½ cup or 60gms

Maida (all purpose flour) – ½ cup or 60gms

Sooji (semolina) – ⅓ cup 60gms

Salt – a generous pinch

Ajwain (carom) – ½ tsp

Kasoori methi (fenugreek) – 1tsp

Oil – 1 tbsp 

Ghee – 1tbsp 

Water – 50ml approx


For Bedmi Stuffing 

Urad Dal – ¼ cup 

Salt – ½ tsp

Black salt – ½ tsp

Saunf powder (fennel) – 2tsp

Heeng (asafoetida) – ½ tsp

Green chilli chopped – 2nos

Chilli powder – 1tsp

Amchur powder (mango powder) – 2tsp

Coriander powder – 1tbsp

Garam masala – ½ tsp

Turmeric – ½ tsp

Water – 4-5tbsp approx  


For Aloo Bhaji 

Oil – 5-6tbsp

Heeng (asafoetida) – ½ tsp

Tej patta (Bay leaf) – 2nos

Laung (Cloves) – 3-4nos

Jeera (Cumin) – 2tsp

Ginger chopped – 1tbsp

Green chilli chopped – 2 no

Besan (gram flour) – 1tbsp

Haldi (Turmeric) – 1tsp

Chilli powder – 1½ tsp

Amachur (mango powder) – 2tsp

Tomato puree fresh – 1cup

Salt – to taste

Black salt – ¾ tsp

Boiled potato (medium) – 4nos

Water – 3cups

Coriander powder – 2tsp 

Pepper powder – ½ tsp

Garam masala – ½ tsp

Kasoori methi powder (fenugreek) – ½ tsp

Coriander chopped – handful

Oil – for deep frying



For Poori Dough

Mix together atta, maida, sooji and salt. Gently rub ajwain and methi leaves between your hands to gently crush them, add it to the flour. Add oil & ghee along with some water to knead the dough together. Make a stiff dough and place it under a wet cloth or apply some oil on top of the dough so that the dough does not dry up. Place side to give rest for 10-15mins.


For Bedmi Stuffing

Heat a pan and add urad dal to it. On low heat stir thill dal gets a light roast colour. Remove to a plate to cool it off slightly.
Grind this dal to a fine powder in a mixer grinder and remove to a bowl. So if you were to grind the dal a bit coarse at this stage then later the dal will swell and double in size so I recommend grinding the dal into fine powder.

To this powdered dal add all the spices mentioned along with green chillies and water. Now add dough water to make it into a smooth paste. Give this mixture rest for at least 10 mins. After resting dal will absorb water and may become very hard.

So if the stuffing is too hard add a tbsp or 2 of water to make it soft and pliable. The stuffing for bed poori is ready.


For Aloo Subji

Heat oil in a pan and add heeng, bayleaf and stir them. Add cloves, cumin, ginger and green chillies. Stir them for 30 seconds and then add besan. Cook till besan becomes light brown in colour.

Sprinkle turmeric, lower the heat, sprinkle chilli powder, amchur and give a quick stir to these spices. Add freshly pureed tomatoes and increase the heat. Cook till tomato puree reduces and specs of oil ooze oil. Sprinkle salt and black salt.

Gently crush boiled potatoes into the pan. Make sure to not mash them completely but just crush them into chunks.


Now the trick is to cook these potatoes for at least 5mins without add any water. The more they cook now the better flavour they will give later when aloo sabji is ready. Pour water and bring it to a quick boil, then lower the heat and cook for 10-12mins.

At this stage we will add coriander powder, pepper powder, garam masala, kasoori methi and chopped coriander. Give ti a stir and cook for another 2 mins. If the bhaji is getting thick you can add some more water.


For Making Poori

Heat enough oil to medium high for deep frying in a kadai or deep vessel.
Lightly knead the dough and divide it into 12 balls of equal size. Roll them so that there are no cracks on them.

Similarly make small balls of the stuffing about 10 grams each.
Press the dough ball and place the filling into it. Seal the dough and place it on the counter. Repeat the same with he remaining dough. Apply little oil on the kitchen counter or chakla. Also lightly grease the rolling pin or belan.


Remember when you roll a poori never use dry flour as this flour will selltel at the bottom of the oil and burn, thereby ruining the oil. Also the poori will have dry flour on them when you take them out of the oil.
So roll the poori into thin discs. In hot oil gently slide them. Using a frying spoon lightly press them down and give a rolling motion. This will allow them to puff up. Once puffed turn them over and throw hot oil with the frying spoon. Once both sides are browned remove them on an absorbent paper. Serve hot beds poori with aloo bhaji.

Note - Yield
12 pedas of Poori peda 25gms each
Stuffing of Pithi - 10 grams

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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