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bedmi poori
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5 from 4 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: bedmi poori, daal poori, kachori
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 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

Instructions

  • 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.

Notes

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.