Bedmi Poori – A popular north indian dish prepared with whole wheat flour and split black gram lentil (Urad dal) along with a few spices. Dough is rolled out and deep-fried till pooris are puffed up and cooked on both sides.
Some people prefer to use moong dal instead of urad dal. Bedmi poori is traditionally served with a potato curry (with or without tomatoes). Bedmi Poori tastes delicious with tomato and onion-seeds dip as well. I usually knead extra dough and make delicious parathas with left-over dough for next day breakfast.
- 3/4 Cup Urad dal Split
- 2 Cups Whole Wheat Flour
- 1″ Ginger Piece (Grated)
- 1/2 Tsp Turmeric Powder (Optional)
- 3/4 Tsp Red Chilli Powder
- 3/4 Tsp Garam Masala
- 1 1/2 Tsp Fennel Seeds (Saunf)
- 1/2 Tsp Fennel Seeds Powder
- 1 Tbsp Oil (For kneading)
- Oil (For deep-frying)
- Wash and soak split black gram lentils/ urad dal for 3-4 hours in water.
- Drain water and blend dal into a coarse paste using a grinder jar.
- Transfer whole wheat flour, coarse dal paste, grated ginger, turmeric powder, red chilli powder, garam masala, fennel seeds, fennel seeds powder and salt.
- Add water and knead a soft dough. Add water only after dal has been properly kneaded into dough so that too much water is not added to dough.
- Add oil and give dough a final knead for a couple of minutes.
- Rest dough for 30 minutes.
- Divide dough into equal portions and shape them into balls.
- Flatten these balls and roll them gently using a rolling pin and board.
- Fry poori at medium to high flame till it is cooked on both sides. Repeat the process for remaining dough.
- Transfer pooris to a kitchen towel for absorbing excess oil.
- Serve them hot with potato curry.
- You can add chopped green chillies to dough.