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:
Ingredients
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
Water
Preparation
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
