If you take a morning walk in the streets of North India, especially Delhi, Mathura, or Agra, you'll be greeted by the aroma of spices and the sound of puris sizzling in a pan.

Bedmi puri and potato curry are not just a snack, but an experience. Bedmi puris are thicker, crispier, and packed with spices compared to regular puris. Let's learn how to make them at home today.

Ingredients
For Bedmi Puri:
Wheat flour - 2 cups
Semolina - 1/2 cup (for crunchiness)
Dhuli Urad Dal - 1/2 cup (soaked for 2 hours)
Spices - Fennel powder (1 teaspoon), red chili, asafoetida (a pinch), salt, and oil
For Potato Curry:
Boiled potatoes - 4-5 medium-sized
Tomatoes - 2, finely chopped
Spices - Cumin, bay leaf, turmeric, coriander powder, garam masala, mango powder, and kasuri methi
Tadka - Ginger-green chili paste and ghee or oil

Method:
First, coarsely grind the soaked Urad Dal with ginger and green chilies. Now, combine the flour, semolina, ground lentils, fennel powder, asafoetida, and a little oil in a bowl. Add water little by little and knead into a stiff dough. Cover and let it rest for 20 minutes to allow the semolina to swell.

Heat oil or ghee in a pan. Add cumin seeds, asafoetida, bay leaves, and ginger-chili paste and fry. Add tomatoes and cook until they melt. Then add all the dry spices.

When the spices release the oil, add the mashed boiled potatoes, add water as needed, and let the curry simmer on low heat for 10-15 minutes. Finally, add dry mango powder, garam masala, and dried fenugreek leaves, and turn off the heat.

Next, make small balls of dough and roll them out slightly thick. Heat oil in a pan on high heat, then reduce the heat to medium. Fry the puris until golden and crispy.

Special Tips

The authentic flavor of Bedmi Puri and Aloo Curry comes from good-quality asafoetida; don't skip this.

Grind the lentils coarsely instead of making a fine paste; this gives the puris a richer texture.

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