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Winter in Uttar Pradesh has a different vibe, and tourists who have travelled across the state would swear by it. It doesn't snow here but the temperature can drop to 0°C in many parts. From Mathura and Agra to Lucknow and Varanasi, the state has ample pit stops where you can halt your journey for a soulful bite.
Video Credit: Allahabadi Halwai/ YouTube
There is nothing better than relishing local delights while soaking in winter sunlight. From fresh deep-fried bidhai in Agra to hot cups of flavoured milk sold in sweet shops, there are ample savouries you must not miss out on. However, if you are missing the local cuisine of Uttar Pradesh, you can experience nostalgia by preparing bed poori and paan patta chaat following easy recipes by Palash Ghosh, Executive Chef, Taj Hotel & Convention Centre.
Bedmi Poori
Ingredients
For Poori
- 100 grams of wheat flour
- 75 grams of semolina
- 10 grams of fenugreek leaves
- 50 grams of moong dal dhuli
- 20 grams of ginger
- 5 grams of cumin seeds
- 5 grams of yellow chilli
- 15 grams of salt
- 7 grams of Degi mirch powder
- 50 ml ghee
- 50 grams of asafetida
For Aloo Bhaji
- 500 grams of potato
- 150 grams of tomato
- 20 grams of ginger
- 10 grams of cumin seeds
- 20 grams of ginger
- 10 grams of coriander powder
- 5 grams of turmeric powder
- 20 grams of salt
- 7 grams of Degi mirch powder
- 100 ml ghee
- 10 grams of green chilli
- 10 grams of coriander leaves
- 5 grams of hing
Also Read: 6 Regional Micro Cuisines Of Uttar Pradesh That Every Foodie Must Explore
Method
- Make a tight dough with cold water, wheat flour, semolina, and fenugreek leaves.
- For stuffing, take a pan at a slow flame, put ghee, asafoetida, cumin seeds, chopped ginger, mashed boiled moong dal and other spices, mix well and keep it aside.
- Stuff the mix into small dough balls, flatten them with a rolling pin and fry.
- Take a deep cooking pot, put ghee, asafoetida, cumin seeds, finely chopped ginger, and spices, cook well, and then add chopped tomatoes and cook for 15 minutes.
- Once the curry is ready and cooked well, add boiled chunky potatoes, and coriander leaves.
- Serve hot along with Bedmi Poori.
Paan Patta Chaat
Ingredients
- 16 betel leaves
- 200 grams of besan
- 20 grams of chopped ginger
- 5 grams of turmeric powder
- 15 grams of salt
- 10 grams of Degi mirch powder
- 100 ml oil for frying
- 10 grams of coriander leaves
- 50 grams of beetroot
- 100 grams of pomegranate
- 200 grams of yoghurt
- 7 grams of baking soda
- 70 grams of tamarind chutney
- 70 grams of green chutney
- 50 grams of chopped onion
- 20 grams of chopped coriander
- 15 grams of chaat masala
Method
- Clean and pat dry paan patta.
- Mix gram flour, turmeric powder, deggi mirch, water, salt and baking soda to make a thick batter.
- Dip each pan patta into the batter and coat both sides.
- Fry coated pan patta in hot oil until crispy.
- Place fried pan patta on a plate.
- Sprinkle chopped onions, ginger, coriander, and chaat masala.
- Top with yoghurt, tamarind chutney, and green chutney and garnished with julienne beetroot, coriander and pomegranate seeds.
- Serve at room temperature.
