Bedmi Poori is the specialty from Uttar Pradesh(U.P) region of India. If you are from U.P then you must be knowing it quite well what I am talking about, and I am sure your mouth be watering now with the thought of aroma of Poori Aloo that we get in the local mithai (sweet) shops of Mathura, Agra, Banaras or adjoining areas. It is served in ‘dona’ bowl made of leaves which imparts the whole dish a distinct flavor and aroma. Made especially on festivals, it can be made for a perfect weekend brunch. I still remember in my childhood whenever we visited Haridwar(U.P-India), we gorged on Aloo Pooris and gulab jamuns near the shops at Har Ki Paedi or at Mathura-Vrindavan at the local shops there. I still have to visit Banaras, and I want to taste Aloo Poori from local Banaras mitahi shops.
Bedmi Poori is prepared by kneading whole wheat flour with soaked and grinded Urad Dal (Split Black Gram Lentils).It is different from Pithiwali poori as the grinded dal mixture is kneaded with flour not stuffed. Soak Urad dal 4-5 hrs before making pooris or overnight, grind dal, add in saunf/fennel seeds, jeera/cumin seeds and ajwain/caraway seeds and knead in whole wheat flour. I make these pooris using Dhuli Masoor/Red Lentil. It gives you the same crispiness and taste to the poori. Due to health reasons, many people avoid Urad Dal they can use Dhuli Masoor/Red Lentils or Dhuli Moong Dal/ Split Moong Beans for making these pooris
This is how we make these Khasta Bedmi Pooris..I have added images of how to make bedmi poori with Urad Dal and Dhuli Masoor Dal. The method is same, soak dals, grind and knead with flour, roll and deep fry.
Whole Wheat flour–2 Cups
Soaked and grinded Urad Dal/Dhuli Masoor/Moong Dal- 1 Cup
Saunf/Fennel Seeds– ½ Tsp
Jeera/Cumin Seeds– ½ Tsp
Ajwain/Caraway Seeds– ½ Tsp
Oil– 2 Tbsp
Water- for kneading dough
Oil for Frying
Refer to the images at the end of instructions
Soak Dal for 4-5 hrs.
Drain water from dal, and grind to a coarse paste.
Add saunf, jeera and ajwain, salt, red chilli powder(optional as per taste), and 2 tbsp of oil or ghee.
Take whole wheat flour and grinded dal, knead into a soft and firm dough. Keep the dough to rest for 10-20 minutes before making Pooris. You can also add 1/4 cup of Rice flour/sooji(semolina) to whole wheat to give extra crispness to fried Pooris.
Make tennis ball size portions and roll each portion to a circular 5-6 inches disc. Cover the portions with a damp cloth so that they don’t get dry.
Meanwhile heat oil in a kadhai/ thick bottomed pan, once all the portions are rolled, fry one by one to golden brown.
Pls move the cursor or click on the image to see the caption on images
With Dhuli Masoor/Red Lentil:
Serve hot with Aloo ki sabzi, these go well even with some pickle and curd also. I love having these pooris with Kaddu ki sabzi or mango chutney.
So what are you waiting for, soak dal and make the yummy and khasta Bedmi Poori. If have had the taste of Bedmi Pooris and Rassewale Aloo Ki Sabzi, my recipe will take you back to the time.
Enjoy having this with your family and loved ones. Kids too love these and makes a good option for their lunch boxes with their jam/chutney or dry aloo ki sabzi, once in a while.
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