Bedai poori: A North-Indian breakfast special

Black gram paste is also added to the dough of bedai poori and it gives the dish a unique texture and taste. Photo: iStock/Arundhati Sathe

As all things Ayodhya are hogging the limelight on the cusp of the Ram temple inauguration, the temple city's popular foods are also in the news. Bedai poori, which is a much-loved breakfast option in the region, is one of the dishes that's enjoying attention. It is a wheat flour-based bread flavoured with cumin and fennel seeds. Black gram paste is also added to its dough and it gives the dish a unique texture and taste. It can be enjoyed with potato curry. Here's the recipe for the puffed bread:

2 cups wheat flour
1 cup urad dal
1/2 teaspoon red chilli powder
1/4 cup semolina
1 teaspoon fennel seeds
1/4 teaspoon asafoetida
1/2 teaspoon cumin seeds
Oil for frying
Salt to taste

Soak urad dal in water for 4-6 hours
After that, grind it to a smooth paste
Mix wheat flour, semolina, fennel seeds, cumin seeds, red chilli powder asafoetida, and salt in a bowl
Add urad dal paste to them
Knead into a smooth dough adding enough water, and rest it for 30 minutes
Make small balls out of the dough and roll them out into pooris
Deep-fry them until golden brown
Serve with potato curry or any accompaniment of your choice

The comments posted here/below/in the given space are not on behalf of Onmanorama. The person posting the comment will be in sole ownership of its responsibility. According to the central government's IT rules, obscene or offensive statement made against a person, religion, community or nation is a punishable offense, and legal action would be taken against people who indulge in such activities.