Bedmi Poori

Every region has some or the other menu speciality for breakfast. One such remarkable dish is Bedmi Poori from North India especially in Agra Mathura and many other cities in Uttar Pradesh.
Bedmi Poori is made using Urad Dal and seasonings which knead with dough and then deep fried. Bedmi poori is usually eaten with potato curry preparation or you can enjoy this with any vegetable curry preparation. Be it a breakfast or lunch/dinner or lazy weekend brunch, these bedmi pooris will keep you gripped making you ask for more and more. Let’s go through how to make simple yet mouthwaring crisp Urad dal pooris at home….Am undoubtedly sure, you all will love it 🙂

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Masaledaar Chana Poori

Ingredients:-
1 cup, Dhuli Urad( husked split black lentil), Soaked for 5-6 hours.
2&1/2 cups, whole wheat flour
1/2 teaspoon, heeng
1 teaspoon, ginger, grated
2&1/2 teaspoon, fennel powder
3-4, whole dried red chilies
2 teaspoon, coriander seeds
1/2 teaspoon, cumin seeds
1 teaspoon, amchoor
1/2 teaspoon, crushed green chilies
2 tablespoon oil
Salt as per taste
Oil for deep frying
Water for kneading

 

Method:–
First, Dry roast the red chilies, coriander seeds and cumin seeds untils it releases aroma, do not burn it
Grind it to a coarse powder and reserve
Drain the water from the soaked urad dal 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 chili-coriander powder, flour, amchoor, 2 tablespoon oil, ginger, salt, fennel powder and heeng. Mix them all well
Gradually add water to knead the dough
Knead it well to make medium soft consistency dough
Cover the dough with damp cloth and keep it to rest for 30 minutes
Heat enough oil in a kadhai or deep pan
Give a one good knead to the dough and divide into 18-20 equal sized small balls
Take one ball 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 flame from both sides until puffed golden brown.
Take it out on an absorbent paper.
Proceed the same way with all the balls.
Serve them hot and crisp with Any potato curry or vegetable curry of your choice