Bedmi Poori

Bedmi Poori

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.

Ingredients:

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

Method:

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:

Bedmi Poori with Masoor Dal
Pooris Made using Dhuli Masoor Dal/Red Lentils

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.

Bedmi Poori and Aloo Tamatar

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.

Hope you liked the recipe. Do share your feedback and rate the recipe in the comments section.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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