Bedmi poori is a very famous breakfast usually eaten in Delhi and some parts of Uttar Pradesh. It is paired with hot heeng zeere ke aloo ki sabzi. The poori is stuffed with Urad dal and other spices. There are two ways to make this poori. You can either knead the dal and masalas with the flour or you can make the stuffing and stuff it between the dough. Today I made bedmi poori by kneading the dal and masalas with the flour. The poories came out super crispy and yummy. Here is the recipe.



All you need is

Whole wheat flour - 2 cups
Dhuli urad dal \ Skinned black lentil - 1 cup
Ginger - 2 inch piece
Green chilies - 3-4
Oil - 1\4 cup and for frying
Salt - 2 tsp
Saunf \ Fennel powder - 2 tsp
Dhaniya \ Coriander powder - 1 tsp
Red chili powder - 1\2 tsp
Amchoor \ dry mango powder - 1 tsp
Heeng \ Asafoetida - 1\4 tsp


Method of preparation

Wash and soak Urad dal in enough water for 6-8 hours.
Drain the water completely.
Grind the dal with ginger and green chilies in a blender to make a coarse paste.
Add little water if required.
Add whole wheat flour in a bowl.
Add the dal paste, 1\4 cup oil, salt, fennel powder, coriander powder, red chili powder, dry mango powder and asafoetida in the flour.
Mix everything nicely.
Add little water and knead a tight dough.
Cover and keep the dough aside for 10-15 minutes.
Make small balls from the dough.
Roll the balls using little oil to a 3-4 inch circle.
Heat oil in a pan.
When the oil is hot, deep fry the pooris till golden brown from both the sides.
Remove the poories on a kitchen towel lined plate.
Serve hot with heeng zeere ke aloo.