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Today we are going to make bedmi poori. This is a special recipe of North India.
In Agra, early in the morning in almost all sweet shops bedmi poori is served with the dish of aloo masala.
Bedmi poori can be made in 2 ways. One way is by mixing pulse(daal) in the dough and the other is by filing the stuffing of pulse.
Today we are going to make bedmi poori by mixing pulse in the dough.
To make bedmi poori we can take urad dal or moong dal.
So come, let's start making Bedmi Poori.
1 cup wheat flour (gehu atta)
¼ cup brewed urad dal (dipped and washed in water for 1 hour) (Cut 2 green chilly in the urad dal and grind)
Oil ( to fry the bedmi poori and to be added in the dough)
½ tsp salt (namak) or as per taste
¼ tsp red chilly (lal mirch)
1 tsp ginger paste (adrak)
1 pinch asafetida (hing)
1 tsp coriander powder (dhaniya)
½ tsp cumin seed powder (jeera)
1 tsp coarsely grounded aniseed powder (aniseed)
To make the bedmi poori first of all we will knead the dough.
Add 3 tsp oil and coarsely grounded dal to the flour.
We have used urad dal, we can also use moong dal and grate it in the same way.
Add salt, red chilly, aniseed powder, cumin seed powder,ginger paste, dhaniya powder and asafetida to the bowl. Mix everything thoroughly.
Now keep adding little bit water and knead a little hard dough for the poori.
Our rough dough for the poori is now ready. We used 2-3 cups of water to knead this much dough.
Cover the dough and keep it aside for 20 minutes. The dough will get fluffy and settle, after this we will make bedmi poori.
20 Minutes are over and now our dough is fluffy. Knead the dough again till it has a smooth consistency.
Now break it into small balls. You should get 10 dough balls out of the quantity we prepared.
Apply a little oil in your hands and make it smooth.
Take each ball in your hand and press it till it becomes a flat oval.
Prepare all the balls similarly.
Take the pressed dough ball and put it on the chakla or the rolling board.
Use the rolling pin to make a thick disc.
This will look like a poori.
You should not roll it out very thin. Make sure it is thicker than a poori.
We have rolled out the poori. Check if the oil in the pan is heated.
Now we will fry the bedmi poori.
Press the poori and let it blow. Turn the side of the poori.
Keep frying it till it gets golden brown in colour.
Our bedmi poori is now golden brown in colour from both sides. Take it out.
Fry all the bedmi pooris in the same way.
Hot and crispy bedmi pooris are now ready. Very delicious pooris are prepared.
You can serve bedmi poori with coriander chutney, aloo masala sabzi or with any type of curd.
You can see the recipe of aloo masala sabzi on our channel or website.
Make bedmi poori, eat it and share your experiences with us on Nishamadhulika.com.
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