Bedmi poori is a North Indian Street food delicacy. It serves as a perfect weekend breakfast menu or during any festive occasions. It can be made in two ways - either a stuffed version or simply a plain version where the ground split urad dal (black gram) is mixed along with the whole wheat flour-semolina mix.
This is the latter version which turned out absolutely delicious. I relished with some spicy and tangy lobia masala. You can very well have with any side dish or aloo sabzi (potato curry). So go ahead and indulge in it by checking for a step by step method with pictures to prepare it.
- 1 1/2 cups whole wheat flour (atta)
- 1/2 cup semolina
- salt to taste
- pinch of baking soda
- 1 tsp. roasted coriander powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. red chili powder
- pinch of asafoetida
- 1/4 tsp. turmeric powder
- 1/2 cup split urad dal (black gram lentils) soaked in water for an hour
- 2 green chilies, chopped
- 1 tsp. ginger, grated
- oil to deep fry
Grind the soaked dal, chilies and ginger with very little water into a paste. Keep aside. In a bowl, mix together all the ingredients starting from atta to turmeric powder.
Knead into a dough by adding required quantity of water. Cover and keep aside for 30 minutes. Divide it into equal portions. Roll out each portion into a disc, just like poori.
Heat oil in a pan and deep fry them, one at a time till it is crisp and light golden in colour. Drain on a kitchen towel and relish with any side dish, preferably aloo sabzi (potato curry).
Grind the soaked dal, ginger & green chilies into a paste.
Mix together atta, sooji and all the dry spices.
Now combine the atta mix with the ground dal paste.
Knead into a dough by adding required quantity of water.
Divide the dough into equal portions.
Deep fry them till light golden in colour.
Drain on a kitchen towel.
Serve with potato curry or any side dish. Here I served with lobia masala.