Authentic UP Bedmi Poori with Warm Aloo Rasedar
Experience the rustic flavors of Uttar Pradesh with these spiced urad dal stuffed crisp pooris served alongside a tangy, potato curry. This comforting weekend breakfast is a true North Indian masterpiece.
70min
Total Time
4
Servings
Uttar Pradesh
Cuisine
Recipe
1
In a large bowl, mix whole wheat flour, semolina, salt, and 1 tablespoon of ghee.
2
Add the coarsely ground urad dal, fennel powder, cumin powder, half of the red chili powder, and a pinch of hing to the flour mixture.
3
Gradually add water to knead a firm dough, cover with a damp cloth, and let it rest for 20 minutes.
4
For the aloo rasedar, heat oil in a heavy-bottomed pan, add hing, ginger-green chili paste, and chopped tomatoes, sautéing until soft.
5
Stir in turmeric, remaining chili powder, and coriander powder, then add the mashed potatoes and water to bring to a simmer.
6
Stir in amchur powder and let the curry boil for 10 minutes until aromatic and slightly thickened, then garnish with coriander.
7
Divide the rested dough into small equal portions and roll them into thick circular discs.
8
Heat oil in a deep kadhai and fry the pooris one by one on medium-high heat until puffed and golden brown on both sides.
9
Serve hot bedmi pooris immediately alongside the bubbling aloo rasedar curry.
Ingredients
2 cups whole wheat flour
1/2 cup fine semolina (suji)
1/2 cup split yellow moong dal, soaked and ground coarsely
1 tsp fennel seeds powder
1 tsp cumin powder
1 tsp red chili powder
1/2 tsp asafoetida (hing)
2 tbsp ghee
Salt to taste
Oil for deep frying
4 large boiled potatoes, roughly mashed
2 tomatoes, finely chopped
1 tsp ginger-green chili paste
1/2 tsp turmeric powder
1 tsp dry mango powder (amchur)
3 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.