Bedmi Poori with Aloo Sabzi

Soak urad dal for 2 hours, then drain and grind coarsely with fennel seeds, coriander powder, red chilli powder, asafoetida, and 0.5 tsp salt. The paste should be thick, not watery.

Combine whole wheat flour with the urad dal paste. Add water gradually and knead into a firm, smooth dough. The dough should be stiffer than regular roti dough. Cover and rest for 20 minutes.

Meanwhile, boil the potatoes until tender. Peel and cut into rough chunks.

Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Add finely chopped onion and sauté until golden.

Add grated ginger and slit green chillies. Cook for 1 minute. Add chopped tomatoes and cook until they break down into a thick masala, about 5–6 minutes.

Add turmeric powder, remaining red chilli powder, and salt. Stir well. Add the boiled potato chunks and mix gently, breaking some pieces slightly to thicken the gravy.

Add 200 ml water and bring to a simmer. Cook for 5 minutes. Finish with garam masala, amchur, and chopped coriander. The sabzi should have a thick, slightly tangy gravy.

For the pooris: divide the dough into 16 equal balls. Roll each ball into a small circle about 10 cm in diameter.

Heat oil in a deep kadai over medium-high heat. Test with a small piece of dough — it should rise immediately.

Slide a poori into the oil and gently press the centre with a slotted spoon to help it puff up. Fry for 30–40 seconds per side until golden. Drain on paper towels.

Serve the hot, puffed bedmi pooris immediately with the aloo sabzi.