Have you ever heard about this authentic dish of Uttar Pradesh? Most of you have not only heard, but have also tasted it as it’s world famous. However, a few are still there, who don’t know the flavour of it. Breakfast means Bedai with Aloo ki Sabzi for the people belonging to the state. Now, it sounds a little bit quirky, but in reality, it gives a mind-blowing taste to your taste buds as I have myself experienced. It’s sure that you will not stop at one bite, whenever you taste it the first time.

Throwing light to its recipe, there are a number of ingredients that are used in this dish and also it’s a time taking. It’s one of the traditional recipes from the streets of Mathura, a small town in North India. So, let’s start with the recipe of Bedai with Aloo ki Sabzi.

Take a look at the recipe of UP special Bedai with Aloo ki Sabzi:

Required Ingredients for Bedai

• 1.5 cups of Plain Flour
• 50 gm split Green Gram (daal) without skin
• 100 gm of sliced Spring Onions
• 1tsp of Chilli Powder
• 1/4 tsp of Cumin Seeds (Jeera)
• Water for kneading as required
• Oil for deep frying as needed
• Salt according to taste

Required ingredients of Aloo ki Sabzi

• 5 to 6 medium sized Potato (boiled, peeled and cut into cubes)
• 3-4 Green Chilies (finely chopped)
• 1/2 tsp of Cumin Seeds (jeera)
• 1 tsp of Coriander Powder
• 1 tsp of Red Chili Powder
• 1/2 tsp of turmeric Powder
• 1 tsp of Garam Masala
• 1/2 tsp of Amchur or dry Mango Powder
• 1 pinch of Asafoetida (Hing)
• 1/2 cup of Coriander Leaves (finely chopped)
• 2 cups of Water
• 1 tsp of Oil
• Salt according to taste

Method to prepare the Bedai

• Clean, rinse and immerse the split green daal overnight.

• On the next day, grind daal together with sliced spring onions to make a fine paste.

• After that, add chili powder, salt and cumin seeds. Grind again for 1-2 minutes.

• Now, add the flour with the ground paste, mix well with adding very little amount of water to make a stiff dough.

• Knead it well, till you have a smooth, non-sticky dough.

• Divide the dough into 14 portions and give a shape of balls to each of them.

• Slightly press each ball on the rolling board by using a rolling pin.

• Heat oil in the wok (kadai), until smoking hot.

• Put the flatted ball one by one into the hot oil and gently press the center of the Bedai with the help of a slotted spoon.

• Once done, roll out from the wok and put it on napkin paper so that it will soak the oil.

• Repeat the same process for the remaining balls.

• Bedais are ready.

Method to prepare Aloo ki Sabzi

• Heat the oil in a deep bottomed wok (Kadai), add cumin seeds and asafoetida. When cumin seeds start spluttering, add chopped green chilies.

• Now, add potatoes, coriander powder, red chilli powder, turmeric powder and mix well.

• Sprinkle some water, while stirring. Cook for 2 minutes on the medium flame.

• After that, add 2 cups of water and cook, till the water starts boiling.

• Once it starts boiling, add garam masala and amchur powder. Switch off the flame.

• Aloo ki Sabzi is ready, serves it with Bedai.