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.