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Crispy bedmi pooris with tangy dubki wale aloo - a hearty, soul-satisfying breakfast delight!
Crispy, fluffy pooris with a savory, spiced lentil filling kneaded right into the dough. A classic breakfast from the streets of Delhi, best enjoyed with a tangy aloo sabzi.
Serving size: 1 serving
A rustic, no-onion, no-garlic potato curry from Uttar Pradesh. Boiled potatoes are simmered in a thin, spicy, and tangy tomato-based gravy, making it a classic pairing for hot pooris or kachoris.
Serving size: 1 serving
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Crispy bedmi pooris with tangy dubki wale aloo - a hearty, soul-satisfying breakfast delight!
This north_indian dish is perfect for breakfast. With 474.53999999999996 calories and 16.35g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Lentil Paste
Knead the Dough
Rest the Dough
Roll the Pooris
Fry the Pooris
Serve
Prepare the potatoes. Take the boiled and peeled potatoes and gently crumble them with your hands into coarse, uneven chunks. Avoid mashing them into a paste; the texture is key.
Heat mustard oil in a kadai or a heavy-bottomed pan over medium heat until it's slightly smoking. This removes the pungent smell of the oil. Reduce the heat slightly.
Add the jeera (cumin seeds) and let them crackle for about 30 seconds. Add the hing (asafoetida), followed by the slit green chillies and grated ginger. Sauté for another 30 seconds until the raw smell of ginger disappears.
Pour in the tomato puree. Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Mix well and cook the masala on medium-low heat for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating at the edges.
Add the hand-crumbled potatoes to the masala. Gently toss for 1-2 minutes to coat the potatoes well with the spice mixture.
Pour in 4 cups of water and stir to combine. Bring the curry to a vigorous boil over high heat. Once boiling, reduce the heat to low, cover partially, and let it simmer for 10-12 minutes. The gravy will thicken slightly from the potato starch but should remain thin and soupy ('rasa').
Finish the curry by stirring in the amchur (dry mango powder) and garam masala. Let it simmer for one final minute for the flavors to meld.
Turn off the heat, garnish with fresh coriander leaves. Let the curry rest for 5-10 minutes before serving. Serve hot with pooris, kachoris, or bedmi.
