Bedmi Poori | How to make Bedmi Poori
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.
- 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