Bedmi Poori Recipe - Spiced Split Black Lentil Pooris
Bedmi Poori Recipe is a popular North Indian Poori popular in Delhi and Uttar Pradesh. It is usually served with Dubki Waley Aloo or you can serve it with any other potato curry of your choice.
Bedmi Poori Recipe is a popular North Indian Poori variety made out of a spiced dough of Split Black Lentils or Urad Dal . A classic breakfast dish from the state of Uttar Pradesh, it is usually served along with a spicy potato curry called Dubki Wale Aloo.
To make bedmi pooris urad dal is soaked and then ground to a smooth paste and mixed with whole wheat flour and spices. The dough is rested and then rolled and deep fried to make these tasty pooris. The Urad Dal gives these pooris an ideal crispness.
Bedmi poori makes a great breakfast option on a cold winter morning or rainy days and it is always a hit with every member of the family.
You can also try some other regional Indian bread varieties such as
- 1 cup Black Urad Dal (Split) , soaked for 5-6 hours
- 2-1/2 cups Whole Wheat Flour
- 1/2 teaspoon Asafoetida (hing)
- 1 teaspoon Ginger , grated
- 2-1/2 teaspoons Fennel Powder
- 4 Dry Red Chillies
- 2 teaspoons Coriander (Dhania) Seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Green Chilli Paste
- 2 tablespoon Oil
- Salt , to taste
- Oil , to deep fry
- Water , to knead
How to make Bedmi Poori Recipe - Spiced Split Black Lentil Pooris
To begin making the Bedmi Pooris Recipe, first dry roast the red chilies, coriander seeds and cumin seeds until they are lightly toasted and aromatic. Take care not to burn them.
Cool them down and grind into a coarse powder and reserve for later use.
Drain the water from the soaked urad dal/split black lentils and add it to the blender. Blend the dal to a coarse paste without using any water.
Transfer the ground dal in a large bowl. Add ground chilli-coriander powder, amchoor, a teaspoon oil, ginger, salt, fennel powder and asafoetida and mix well to combine.
Add the wheat flour to this and gradually add a little water at a time, as needed, to knead the dough.
Knead it well to make medium soft consistency dough which is firm, yet soft and pliable.
Cover the dough with damp cloth and rest it for 30 minutes.
After 30 minutes, knead the dough one more time, thoroughly.Divide it into 18-20 equal sized small balls about the size of a golf ball.
Meanwhile warm enough oil in a kadhai or deep pan, for deep frying the Bedmi Pooris.
Take one ball at a time and and roll out into a disc of 4 inches.
When the oil is hot enough, gently slide in the rolled poori and fry it on medium high heat until puffed and golden brown on either side.
Once done remove from the oil using a slotted spoon and place on absorbent paper.
Proceed the same way with the rest of the dough till none remains.