Bedmi Poori Aloo

🔥 Prep

• Soak the 50 g black urad dal in water for 2‑3 hours, then drain.
• Grind the soaked urad dal into a smooth paste using minimal water, then mix in 1 tsp fennel powder, 1 tsp coriander powder, 0.5 tsp amchur powder, and 0.5 tsp salt (from the 1.5 tsp total).
• Peel and boil the 3 potatoes until tender, then mash them and season with 0.5 tsp salt.
• In a bowl, combine 200 g wheat flour, 0.5 tsp salt, and gradually add 150 ml water to form a firm dough; knead for 2 minutes, cover, and rest for 15 minutes.
• Measure out 300 ml oil for frying and keep ready.

🔥 Cook

• 1. Heat 1 tsp of the oil in a pan over medium heat, add the urad dal paste mixture and sauté for 2‑3 minutes until fragrant and slightly dry; set aside to cool.
• 2. Divide the rested dough into 8‑10 equal balls; flatten each ball, place a spoonful of the cooled urad dal filling in the centre, seal the edges, and gently roll into a 4‑5 inch disc, ensuring the filling is enclosed.
• 3. Heat the 300 ml oil in a deep kadai over medium‑high heat until it reaches 180 °C (or a small dough droplet sizzles and rises to the surface).
• 4. Slide each stuffed poori into the hot oil; fry on medium heat for about 30 seconds per side until puffed and golden brown, turning once; remove with a slotted spoon and drain on paper towels.
• 5. In a separate pan, heat 1 tbsp oil over medium heat, add the mashed potatoes, sprinkle the remaining 0.5 tsp salt, and cook, stirring, for 3‑4 minutes until heated through and lightly crisped.
• 6. Keep the potato curry warm while serving the pooris.

🔥 Serve

• Arrange the hot Bedmi pooris on a platter alongside the spicy potato curry.
• Garnish with fresh coriander leaves and lemon wedges if desired.
• Serve immediately with yogurt, pickles, or a side of sliced onions for extra crunch.