Lipatma Aloo aur Urad Daal ki Poori (Mathura/UP Style)
Lipatma Aloo aur Urad Daal ki Poori (Mathura/UP Style)

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, lipatma aloo aur urad daal ki poori (mathura/up style). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lipatma Aloo aur Urad Daal ki Poori (Mathura/UP Style) is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Lipatma Aloo aur Urad Daal ki Poori (Mathura/UP Style) is something which I have loved my whole life. They are fine and they look wonderful.

Bedmi Poori with Aaloo ki Sabzi is a famous North Indian recipe, especially in U. It mostly finds its space as a Morning breakfast. It is a combination of deep-fried urad dal poori.

To begin with this recipe, we must first prepare a few ingredients. You can cook lipatma aloo aur urad daal ki poori (mathura/up style) using 34 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Lipatma Aloo aur Urad Daal ki Poori (Mathura/UP Style):
  1. Get (A) Lipatma Aaloo:
  2. Get 1 Kg Potatoes (Boiled, peeled & crushed lightly)
  3. Get 1/2 Kg Tomatoes (Roughly chopped)
  4. Prepare 4-5 Green chillies (Broken into halves
  5. Prepare 1 Large piece ginger (Finely chopped)
  6. Prepare 1 Handful fresh coriander (Chopped)
  7. Take 2 Tablespoons Oil
  8. Prepare Grind coarsely:
  9. Prepare 1 Tablespoon Mustard seeds
  10. Take 1 Tablespoon Fennel Seeds
  11. Get 1 Teaspoon Cumin Seeds
  12. Make ready 1 Teaspoon Fenugreek seeds
  13. Get 1/2 Teaspoon Nigella Seeds
  14. Take 2-3 Whole dry red chilies
  15. Get Other spices:
  16. Take 1 Teaspoon Asafoetida/heeng powder (Heaped)
  17. Make ready 1 Teaspoon Red chilli powder
  18. Make ready 1-2 Teaspoons Coriander powder
  19. Get 1 Teaspoon Turmeric powder
  20. Take 1 Piece stuffed red chilli pickle (I used mothers recipe brand)
  21. Prepare (B) Urad Daal ki Poori:
  22. Make ready 1 Cup Whole wheat flour/Atta
  23. Make ready 1 Cup All purpose flour/Maida
  24. Make ready 1/4 Cup Semolina/Sooji
  25. Prepare 1 Cup White Urad daal (Paste)
  26. Take 1 Teaspoon Asafoetida/Heeng
  27. Take 2 Tablespoons Oil
  28. Make ready Water to bind (If required)
  29. Prepare 4 Red chilies
  30. Get 2 Green chilies
  31. Get 1 Inch piece ginger
  32. Get 1/2 Teaspoon Coriander seeds
  33. Get 1/2 Teaspoon Fennel Seeds
  34. Get As per taste Salt

Runny yet rich Potato Curry along with the crisp stuffed Poori, Bedmi Poori Aur Aloo ki Sabzi combination is nothing but bliss. If you are in Uttar Pradesh and especially in Mathura or Agra or Banaras and want to indulge yourself with something spicy and special to that region then according to me the best option is nothing but Bedmi Poori Aur Aloo ki Sabzi. Sookhi Moong Ki Daal/ Dry Yellow lentiL. Sookhi Urad ki Daal / White Lentil Stir fried.

Instructions to make Lipatma Aloo aur Urad Daal ki Poori (Mathura/UP Style):
  1. (A) To make the Lipatma Aaloo
  2. Heat oil in a wok or skillet. - Tip in the heeng and the ground masala. - Cook for a couple of minutes taking care not to burn it.
  3. Add the ginger, green chilies and chopped tomatoes. - - Cover and cook for 4-5 minutes over medium heat till the tomatoes are mushy and the oil separates.
  4. Add the crushed potatoes followed by the turmeric, coriander powder, salt and red chili powder.
  5. Stir well. Add water & let it boil for a few minutes until the gravy thickens. - Add the amchur powder and mustard oil or the chili pickle.
  6. Cover and let it cook for another 5-7 minutes.
  7. Sprinkle chopped coriander. - - Serve hot with Urad Daal Pooris.
  8. (B) To make the Urad Daal ki Poori:
  9. Urad daal paste: - Wash the daal thoroughly. Soak for a few hours. Drain the water. Grind to a fine paste with: - - 4 Red chilies - 2 Green chilies - 1 Inch piece ginger - 1/2 Teaspoon Coriander seeds - 1/2 Teaspoon Fennel Seeds
  10. Combine the flours, semolina, daal paste, oil and water. - Knead to a semi hard pliable dough. - Cover and let it rest for an hour.
  11. Heat enough oil over high heat in a wok for deep frying.
  12. Roll out into semi-thick poories about 6 inches in diameter. You may roll out a few & keep them in a large plate or tray.
  13. Slide one rolled out Poori gently into the hot oil (medium heat). With the help of a slotted spoon, press it down lightly to fluff it up. Flip quickly. Cook the other side for a minute or so until crisp. Remove in a plate lined with absorbent paper towels/napkins. (Heat should be between medium & high).
  14. Fry all the Pooris one by one in the same way. Serve immediately with the delicious Lipatma Aaloo & Pickle.
  15. Enjoy!
  16. Note: If stuffed red chilli pickle is not available, then add a heaped tablespoon of amchur powder and 1 teaspoon of kacchhi ghani mustard oil.

Suva Moong Daal (yellow lentil with dill leaves) Tomato Rasam. Tuvar Daal / Arhar ki Daal (UP Style)/ Pigeon pea. Roti, Paratha, Poori, Kachori ,Bread Recipes. Amritsari Kulcha Aloo ki kachori/ Potato puffed bread. A bowl of soaked mung or urad daal with skin (usually it is husked urad daal)is ground with ginger, green chilies and a bit of garam masala.

So that is going to wrap it up with this special food lipatma aloo aur urad daal ki poori (mathura/up style) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!