Bedmi Puri or Bedmi Kachori and Dubki Wale Aloo or Aloo Rasedaar is a very popular street food of Delhi NCR, Mathura, Rajasthan, and some parts of Uttar Pradesh and is mainly served as Breakfast.
No matter how many times I watch Raja, Rasoi, Aur Anya Kahaniyan, every time I find something new related to the delicacies and history behind it. For people who do not know about the show, Raja, Rasoi, Aur Anya Kahaniyan introduces us to the wide varieties of cuisines and delicacies from across India. I enjoy watching it again and again when I am doing nothing and have no new book to read, I love how beautifully every cuisine and the story behind that cuisine is explained.
There are many delicious recipes I have tried from Raja, Rasoi, Aur Anya Kahaniyan and I have managed to post few. Here are they- Steamed Pomfret In Banana Leaves, Stuffed Green Masala Pomfret, Rajasthani Laal Maas, Khasta Moong Dal Kachori
Bedmi Puri or Bedmi Kachori and Dubki Wale Aloo or Aloo Rasedaar is a very popular street food of Delhi NCR, Mathura, Rajasthan, and some parts of Uttar Pradesh and is mainly served as Breakfast. In Delhi (Chandni Chowk), Bedmi Puri is served with pumpkin curry, Aloo curry, and khatti-meethi chutney. In Matura, it is served with Dubki Wale Aloo. In Rajasthan, it is served with spicy potato curry and chutney.
Bedmi Puri is made of coarse whole wheat flour, urad dal or moong dal, some spices, and condiments. It is made in two ways. The first way is to grind the urad dal and knead with whole wheat flour, condiments, and spices. Then they are rolled into puris and deep fried. The other way is to grind the soaked urad dal and saute with spices and condiments until cooked and then they are stuffed in the puris and deep fried. Hence, at some places, they are known as Bedmi Puri or Bedmi Kachori.
Serve this delicious Bedmi Puri with Dubki Wale Aloo, or Aloo-Parwal Curry, or Khatti-Meeti Chutney. One thing which is very important, DO NOT FORGET to take a nap after such a wholesome delicious meal. 😀
Serves 14-16 Puris
- 2 Cups whole wheat flour
- ½ Cup urad dal (soaked 4-6hours or overnight)
- 1/3 Cup semolina/ rava
- 1 Tbsp ginger-garlic paste
- 1 Tsp coarse coriander seeds powder
- 1 Tsp coarse fennel seeds powder
- 1 Tsp coarse cumin seeds powder
- ½ Tsp garam masala (optional)
- ¼ Tsp amchur
- ¼ Tsp asafoetida
- Salt as required
- 2 Tbsp oil
- Water for kneading the dough
- Oil for deep frying
Learn Step By Step Recipe With Pictures For Bedmi Puri | Urad Dal Mixed Bedmi Puri
Step 1- Wash the soaked urad dal and take into a grinder jar. Add 2-3tbsp of water and grind to a coarse paste
Step 2- In a large mixing bowl, take all the ingredients except water. Mix well using your fingertips and then using little water step by step knead to a little stiff dough. Grease with 1tsp of oil and cover with a wet kitchen towel. Leave for an hour
Step 3- Divide the dough into 14-16 equal parts and roll them into a bit thick puris. Meanwhile, heat oil in a deep pan or kadhai
Step 4- Check the oil if its hot enough to deep fry by dropping a small piece of dough in the hot oil. Deep fry the puris from both the sides till golden brown and crisp