Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Bedmi Poori Recipe
Course:
Breakfast
Cuisine:
Indian
Prep Time:
10
minutes
Cook Time:
30
minutes
Total Time:
40
minutes
Servings:
4
people
Calories:
620
kcal
Author:
Neha Mathur
It 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.
Print Recipe
Ingredients
3
cups
Whole wheat flour
1
cup
Dhuli urad dal / Skinned black lentil
2
inch
Ginger
3-4
Green chilies
Chopped
¼
cup
Oil
Plus for frying
2
teaspoon
Salt
2
teaspoon
Fennel powder
1
teaspoon
Coriander powder
½
teaspoon
Red chilli powder
1
teaspoon
Dry mango powder
¼
teaspoon
Hing
Instructions
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.
Now add the dal paste, ¼ cup oil, salt, fennel powder, coriander powder, red chilli powder, dry mango powder and hing 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 slightly browned from both the sides.
Drain them on a plate.
Heat the oil once again until it is very hot.
Double fry the poories until they are nicely browned and crisp.
Remove the poories on a kitchen towel lined plate.
Serve hot with heeng zeere ke aloo.
Notes
The dough should be tight just like poori dough.
Double frying method ensures the poories fluff up properly.
Nutrition
Calories:
620
kcal
|
Carbohydrates:
98
g
|
Protein:
24
g
|
Fat:
17
g
|
Saturated Fat:
1
g
|
Sodium:
1287
mg
|
Potassium:
816
mg
|
Fiber:
25
g
|
Sugar:
2
g
|
Vitamin A:
120
IU
|
Vitamin C:
7.3
mg
|
Calcium:
69
mg
|
Iron:
7.2
mg