Bedmi Poori is known to have originated in rural Uttar Pradesh – if you’re visiting Agra or Mathura but that shouldn’t stop us from enjoying it worldwide. These crisp and fluffy poori’s with aloo sabji are what brunch dreams are made of.
Every time I talk about Bedmi poori, my mouth starts watering by itself. Crispy, deep fried, puffy bedmi pooris are the answer to most problems in life. My introduction to these were through the lanes of Old Delhi. To me they represent & illustrates the multi-religious character of my city so beautifully. Where else do Bedmi poori’s and nihari co-exist for breakfast.
This delectable dish is known to have originated in rural Uttar Pradesh – if you’re visiting Agra or Mathura, it is the place t try the Bedmi Poori and Aloo Ki Subzi, which is usually made without onion or garlic, combo. Alongside subzi and bedmi’s you will also find a tangy chutney, pickle made of fresh gourds, carrot and chillis. They’re usually two versions of these pooris which are made – one in which soaked and ground dal (called pithi) is stuffed into the pooris, and one where the dough for the pooris itself is prepared by mixing dal and flour and other spices.
Bedmi poori also happen to be one of the breakfast my dad used to love. Bedmi poori with a spicy aloo sabzi brought from the quaint little shop down the street used to be a staple Sunday breakfast while growing up. They became my favourite as well at a very young age and now I crave them when I miss home. I crave them when I want to remember the streets of old Delhi and love of dad. I crave them when I think of dad and his love of food. Dad liked them so much that in December when he was visiting me in Bangalore, still recovering from Herpes, he went and bought a plate for himself thinking he won’t be able to have it for the next 3 weeks. Who knew he will never have it again. There are million such memories your heart breaks on but life goes on. Dad this is for you, I am assuming the poori’s I made here have somehow reached you today.
On another note, the videos on the youtube channel restarted and the first one we uploaded was Bedmi Pooris, I loved what came out inspite of it being a very hard episode to shoot. Watch it and you will know why
And how have you subscribed to the channel yet? Come on what are you waiting for? Have lots of interesting stuff in store for you.
Bedmi Poori | How to make Bedmi Poori
- 1 cup whole wheat flour
- 1/4 cup urad dal
- 1 tbsp coriander powder
- 1 tsp chilli powder
- 1 tsp cumin seeds
- 1/2 tsp dry ginger powder (or grated ginger)
- 1/4 tsp heeng
- Salt to taste
- 2 tbsp oil
- Oil for frying
- Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
- In a large bowl mix all the spices to the flour and mix well.
- Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water to knead. Spread one teaspoon of oil over the dough and continue kneading for one minute. The dough should be slightly stiff. Cover the dough with a damp cloth and let it rest for 30mins-1hour.
- Distribute the dough in 10 equal balls and roll them thin using a little oil. Fry in hot oil till crispy
- Serve with spicy aloo ki sabji, pachranga achaar and a cup of chai for bliss