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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how 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 current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Lipatma Aloo aur Urad Daal ki Poori (Mathura/UP Style) is something that I have loved my entire life.

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. In this video you'll learn how to make Mathura's famous bedmi puri and aloo ki sabzi in halwaai style.

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

Urad daal khasta kachori -Kachoris with Pumpkins and Potatoes is to Uttar Pradesh, what Misal Pav is to Mumbai, Aloo Parathas and Lassi to Punjab and Sambhar and Idli to Chennai. The essential heavy and hearty breakfast! Kachoris are mainly made with refined flour. It is a delicious potato curry or Aloo ki sabzi for poori when you want to make something different from regular Trust me, this recipe contains no extra ingredient, not even tomatoes or onions to back it up.

Instructions to make Lipatma Aloo aur Urad Daal ki Poori (Mathura/UP Style):
  1. 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.

Tip: If you have the guest coming over you can make Mathura Ke Dubki Wale Aloo with poori. Radhaballabhi recipe video,Bengali Style Urad Dal Poori,রাধাবল্লভী ,Bengali Famous Stuffed Kachori Radhaballavi Ingredients. Hi today we learn Mathura Famous Radharani ki Bedai[bedmi] or aloo ki sabji \also known as urad dal mixed Bedmi puri recipe. Aloo aur Kaddu ki subzi is a delicios and healhy recipe made with potatoes and pumpkin. Step by step Bedmi Puri and Dubki wale aloo recipe.

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