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Pooris are of different varieties in different places and each recipe has its twists and tricks which make them authentic to their place. Today we will learn how to make Agra and Mathura’s famous recipe Bedmi poori with Aloo ki Sabji. These pooris are delicious, they are soft on the inside and crispy on the outside and are the perfect match with this aloo ki Sabji.



For Sabji:

        Desi Ghee – 2 tbsp

        Bay leaf – 2

        Red chilli – 2

        Cumin seeds – 1 tbsp


        Turmeric powder – ½ tbsp

        Coriander powder- 1 tbsp

        Ginger – 1 tbsp (grated)

        Gram flour – 2 tbsp

        Fennel powder -½ tbsp 

        Tomato paste- 3 tomato

        Potato (mashed)- 4 medium size 

        Salt to taste

        Red chilli powder - according to taste

        Black pepper powder

        Jeera powder

        Garam masala – ½ tbsp

        Coriander - chopped

        Lemon juice – ½ lemon

        Dried mango powder

        Dried fenugreek leaves

For the Bedmi Poori:

        Urad dal – 1 cup (soaked overnight for 7-8 hours)

        Green chilli - 2


        Wheat flour – 2 cups

        Coriander leaves

        Red chilli powder – according to taste

        Coriander powder – 1 tbsp

        Garam masala

        Black pepper powder

        Cumin powder

        Dry mango powder- ½ tbsp 

        Chat masala


        Salt – ½ tbsp

        Oil – 4 tbsp



To make the Sabji:

        Take a non-stick pan or an iron wok (iron wok gives that colour to Sabji which is Halwai style), add 2 tbsp desi ghee, and once ghee melts add 2 bay leaf, 2 red chillies, and sauté them.

        Then, add 1 tbsp cumin seeds and let them crackle. Then, add asafoetida, ½ tbsp turmeric powder, 1 tbsp coriander powder, 1 tbsp grated ginger, and roast them well.

        Then add 2 tbsp gram flour and sauté them for 2-3 minutes on medium heat (so that there is no raw taste), ½ tbsp fennel powder, tomato paste, and cook it until the ghee separates.

        Once the ghee separates, add the mashed aloo to it, then add salt to taste and mix it well.

        Add water to the mixture and wait until it boils, then add red chilli powder, black pepper powder, and cumin powder, ½ tbsp garam masala, chopped fresh coriander leaves and mix it well and let it cook on a medium flame for 5 minutes.

        Then add lemon juice, dried mango powder, dried fenugreek leaves, and mix it well. Cover it up and let it cook for 5 minutes to make the Sabji more flavourful.

        Yummy Aloo ki Sabji is ready.

        Adjust the consistency of the Sabji to your liking.

To make the Bedmi Poori:

        Take a mixer jar, add the soaked urad dal, 2 green chillies, 1 piece of ginger and grind it into a smooth paste.

        Take a bowl, add 2 cups of wheat flour, urad dal paste, chopped fresh coriander leaves, red chilli powder, 1 tbsp coriander powder, garam masala, black pepper powder, cumin powder, ½ tbsp dry mango powder, chat masala, asafoetida, ½ tbsp salt, 4 tbsp of oil and mix it well. Add water gradually to it and make a tight dough.

        Cover the dough and keep it aside for 5 minutes.

        Then, knead them a little and make small balls of dough. (make the balls according to the size of the poori you want.)

        Roll the small dough balls with some oil into circles on the rolling board. Roll out all the dough balls (they must be a little thick.)

        Heat oil in a pan, once it's hot and ready add the poori and fry them on medium flame until they are crispy on both sides.

        Hot Bedmi Poori is ready.

Serve this crispy Bedmi Poori with Aloo ki Sabji and Dahi.

Check out the full recipe video here :-

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