Bedmi Poori Recipe
Servings: 4 people
Calories: 620kcal
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.
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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: 620kcal | Carbohydrates: 98g | Protein: 24g | Fat: 17g | Saturated Fat: 1g | Sodium: 1287mg | Potassium: 816mg | Fiber: 25g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 7.3mg | Calcium: 69mg | Iron: 7.2mg