This platter is such a North meets South and is a fusion plate. I made this classics – Bedmi poori which is the staple in the streets of Agra and many other towns in the state of Uttar Pradesh, India. Instead of the regular Aloo bhaji (potato curry), I decided to make an Aloo Sagu which is the South counterpart and is spiced with mustard seeds and curry leaves and let me tell you something, the combination was heavenly.
PREPARATION TIME: 15-20 minutes
COOKING TIME: 15 minutes
DIFFICULTY SCALE: Medium
For the dough –
1. Whole wheat flour – 1 ½ cup
2. Moong daal or Split Green gram – 1 cup
3. Ginger – 1 teaspoon, finely chopped
4. Green chilli – 1
5. Asafetida – a pinch
6. Carom Seeds – 1 teaspoon
7. Salt – to taste
8. Oil – for shallow frying
For the Aloo Sagu (Potato Curry) –
9. Potatoes – 3, large
10. Tomato – 2 medium, pureed
11. Green chilli – 1, finely chopped
12. Mustard seeds – 1/2 teaspoon
13. Ginger – 1 small piece, finely chopped
14. Curry Leaves – 5-7
15. Turmeric powder – 1 teaspoon
16. Coriander powder – 1 tablespoon
17. Asafetida – a pinch
18. Chana Dal (Bengal gram) – 1 tablespoon
19. Urad (Split black gram) – 1 tablespoon
20. Oil – 2 tablespoon
21. Salt – to taste
1. Soak the moong dal for 2-3 hours. Drain all the water and put it in a grinder.
2. Add green chilli, ginger and fennel seeds to the grinder and grind into a rough paste.
3. Take whole wheat flour (atta) in a bowl and add 2 tablespoons of oil and mix well.
4. Add the lentil paste and salt and knead well. Add warm water if needed to make a soft dough but it should be too loose.
5. Apply some oil to the Bedmi dough and let it rest for 20-30 minutes.
6. Boil 3 large potatoes and let them cool. Then take their peel off and cut into small dices.
7. For the potato curry/aloo sagu, take a wok and add oil to it and allow it to heat.
8. Add mustard seeds and allow them to crackle.
9. Add curry leaves, chana and urad dal, ginger and chilli to the wok allow them to fry for a minute or so.
10. Grind tomatoes in a smooth paste and add it to the wok. Cook on medium heat till the paste cooks and the gravy start to leave sides.
11. Add turmeric and coriander powder, asafetida and salt.
12. Add the potatoes and mix well.
13. Add 3 cups of hot water and allow the curry to come to a boil.
14. Heat oil in a wok for frying.
15. Take the rested dough and make small balls out of it.
16. Roll the balls into small circular flatbreads/pooris.
17. Add the pooris into hot oil and fry them till golden brown on both sides.
18. Serve hot with the sagu!
1. Usually, Bedmi pooris are made with urad (split husked black gram) instead of moong dal.
2. Bedmi pooris are also made with urad dal stuffing like a kachori.
3. You make a North Indian potato curry with cumin seeds and onions instead of the sagu.