Name: Bedmi Poori recipe by Bethica Das at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 3
Ingredients: 1 1/2 cups whole wheat flour (atta); 1/2 cup semolina; pinch of baking soda; salt to taste; 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. asafoetida; 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

ABOUT Bedmi Poori RECIPE

Bedmi poori is a North Indian perfect weekend breakfast menu. 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).

Ingredients Serving: 3

1 1/2 cups whole wheat flour (atta)
1/2 cup semolina
pinch of baking soda
salt to taste
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. asafoetida
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

Instructions

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).

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