UP Special Bedmi Poori And Rasse Waale Aloo For Breakfast
Image Credit: Bedmi poori is best enjoyed best with rasse waale aloo | Unsplash

As the sun rises over the vibrant streets of Uttar Pradesh, a heavenly aroma fills the air. The unmistakable scent of freshly fried Bedmi Poori and Rasse waale Aloo wafts through the streets, tempting locals and visitors alike with its irresistible appeal. This beloved breakfast dish, steeped in tradition and history, is a true delight for the senses.

Bedmi Poori is a crisp, flaky, and deep-fried bread that is made with whole wheat flour and urad dal. The pooris are then fried in hot oil until they turn golden brown, creating a satisfying crunch with each bite. What makes this dish truly special is the accompanying Rasse Waale Aloo, a spicy and savoury potato curry that perfectly complements the crispy Bedmi Pooris. Here are recipes for both the poori and aloo for your next delicious breakfast.

Ingredients

  • 2 cups whole wheat flour
  • 1/2 cup urad dal
  • 1 teaspoon ajwain seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Oil for deep frying

Method

Recipe - Happy Cooking Moments

  • Soak urad dal in water for 2-3 hours. Drain the water and grind the dal into a smooth paste.
  • In a mixing bowl, add the wheat flour, urad dal paste, ajwain seeds, cumin seeds, fennel seeds, red chili powder, turmeric powder, and salt. Mix well.
  • Slowly add water to the mixture and knead it into a soft and pliable dough. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
  • Heat oil in a deep frying pan over medium heat.
  • Divide the dough into small lemon-sized balls. Roll each ball into a circle about 4-5 inches in diameter.
  • Carefully slide the rolled dough into the hot oil and fry until golden brown, turning occasionally.
  • Remove the fried pooris from the oil using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.
  • Serve hot with Rasse Waale Aloo or any other side dish of your choice.

Ingredients

  • 4 medium-sized potatoes, boiled and peeled
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 2-3 green chillies, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • 2 tablespoons oil
  • 1 cup water
  • Fresh coriander leaves and lime wedges for garnish

Method

  • In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
  • Add finely chopped onions and green chilies. Saute until the onions turn golden brown.
  • Add ginger-garlic paste and saute for a minute.
  • Add finely chopped tomatoes, turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Mix well and cook until the tomatoes turn mushy.
  • Add boiled and peeled potatoes and mix well with the tomato-onion mixture.
  • Add 1 cup of water and mix well. Bring it to a boil.
  • Simmer the flame and let it cook for 8-10 minutes or until the curry thickens and the potatoes are coated with the masala.
  • Garnish with fresh coriander leaves and lime wedges.
  • Serve hot with Bedmi Pooris or any other Indian bread of your choice.