Corn-based dishes are considered extremely nourishing during winter, especially in the hills. However, cooking with corn flour is not easy, which is why many traditional recipes are slowly disappearing. In the mountains, people have long mastered the art of cooking with makki ka atta (corn flour), creating wholesome and warming dishes suited for cold weather.

One such forgotten winter delicacy is Beduan—a traditional Pahadi shortbread or paratha made with corn flour and stuffed with a spicy arbi (taro root) filling. This dish has been a winter staple in mountain households for generations. Today, this authentic recipe has been revived and shared by Nidhi Sharma, who learned it from her mother and prepares it every winter.

Ingredients for the arbi stuffing

• 500 grams arbi (boiled and mashed)

• 8–9 garlic cloves, finely chopped

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1 teaspoon fennel seeds

• 5–6 green chillies

• 2 medium onions, finely chopped

• A handful of spring onions, finely chopped

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon roasted cumin powder

• 8–10 garlic cloves, crushed

• 1/2 teaspoon garam masala

• Salt to taste

• Fresh coriander leaves

Ingredients for the dough

• 700–800 grams corn flour

• Warm water, as required (important for keeping the dough soft)

How to prepare Beduan

First, coarsely grind garlic, cumin seeds, coriander seeds, fennel seeds, and green chillies using a mortar and pestle. This coarse spice mix gives Beduan its rustic mountain flavour.

Add this spice mix to the mashed arbi. Now add chopped onions, chopped garlic, and spring onion greens. Mix in turmeric powder, roasted cumin powder, garam masala, salt, and fresh coriander. The traditional arbi stuffing is now ready.