Bedmi Poori,How To make Bedmi Poori
Bedmi Poori/ Bedvi Poori- Deep fried pooris made with ground white lentil paste and few basic spices
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: bedmi poori, daal poori, kachori
Servings: 4 person
Author: Anjana Chaturvedi
- 2.5 cup Whole Wheat Flour / Atta
- 1/2 cup Semolina / Sooji
- 3/4 cup Black lentil / Urad daal
- 3 tbsp Cooking Oil
- to taste salt
- 2 Green chili/hari mirch chopped
- 2 tbsp Ginger / Adrak chopped
- 1.5 tbsp Red Chilli powder / Laal mirch powder
- 2.5 tbsp Fennel Seeds / Saunf coarse powder
- 1/2 tsp Garam Masala Powder
- 2.5 tbsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Asafoetida / Hing powder
- 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya finely chopped (optional)
- Enough Cooking Oil to deep fry
Wash and soak urad daal in enough water for 5 hours.
Drain, wash and grind into a slight coarse paste with green chilies and ginger and approx 1/2 cup water
Take a bowl add wheat flour,semolina, 2 tbsp oil and all the spices.
Mix well,now add the daal paste,and chopped dhaniya and mix and then add little water (if needed)make a medium stiff dough.
Cover and rest for 15 minutes.
Make small balls from the dough and roll to make medium thick pooris.
Heat oil in a pan and deep fry from both sides on medium flame,till nicely golden in colour.
Drain on a paper napkin to absorb the excess oil.
Serve hot bedmi poori with aloo ki sabzi, raita, khatti meethi kaddu ki sabzi.
Note-
- Slight coarse wheat flour is preferred to use for bedmi.
- Dont make very paste of soaked daal,grind it slightly coarse
- You can also use a mix of yellow moong daal and urad daal instead of using only urad daal paste.