Authentic Uttar Pradesh Bedmi Puri with Aloo Rasedaar
Crispy, spiced lentil-stuffed fried breads served alongside a tangy, simmering potato curry. This classic north Indian breakfast favorite delivers rich, comforting flavors in every bite.
70min
Total Time
4
Servings
Uttar Pradesh
Cuisine
Recipe
1
In a large bowl, combine whole wheat flour, semolina, a tablespoon of ghee, salt, and half of the spiced ground moong dal. Knead into a firm dough using water, then rest for twenty minutes.
2
For the remaining moong dal, sauté it in a pan with cumin seeds, fennel seeds, asafoetida, red chili powder, and amchur to create a fragrant dry stuffing if making stuffed puris, or mix directly into the dough.
3
To make the potato curry (Aloo Rasedaar), heat oil in a heavy-bottomed pan, add cumin seeds and asafoetida, followed by ginger-green chili paste and tomato puree. Cook until oil separates.
4
Add turmeric powder, coriander powder, red chili powder, and salt to the tomato mixture. Stir in the mashed potatoes and two cups of water, then simmer on low heat for fifteen minutes.
5
Divide the rested dough into small equal portions, roll them out into thick circular discs (puris).
6
Heat oil in a deep kadhai and fry the rolled puris on medium-high heat until golden brown and puffed up on both sides.
7
Garnish the bubbling potato curry with freshly chopped coriander leaves and serve piping hot alongside the crispy bedmi puris.
Ingredients
2 cups whole wheat flour
1/2 cup semolina (suji)
1/2 cup split yellow moong dal, soaked and ground
2 tablespoons ghee
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon asafoetida
1 teaspoon red chili powder
1 teaspoon dry mango powder (amchur)
4 large boiled potatoes, roughly mashed
2 ripe tomatoes, pureed
1 teaspoon ginger-green chili paste
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
Salt to taste
Water as needed
Oil for deep frying
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.