BEDMI POORI

Bedmi / Bedvi Puri is a very popular breakfast of North India specially in Uttar Pradesh and Delhi. It is the easy and quick version of kachori in which ground dal paste, spices and flour are mixed together to make the dough, but both puri and kachori tastes equally delicious. In some places, dal paste is stuffed inside the flour dough ball and then it is rolled like puri and deep fried. Traditionally Bedmi puris are made with Urad Dal paste but you can use moong dal/ yellow lentil or mixture of both lentils for this recipe. Have seen many recipes with using Urad Dal paste but for my recipe I prefer using moong dal paste. Mathura wale always prefer the crisp Khasta Kachori or Bedmi Puri with Jalebi and Dubki Wale Aloo. So whenever you want to serve your family something different for breakfast or lunch or dinner on weekends, go for it and share your feedbacks.

INGREDIENTS:

2 ½ Cup Whole Wheat Flour

1 Cup Moong Dal/ Yellow Lentil [soaked for an hour]

½ teaspoon Red Chilli Powder [according to your taste]

½ teaspoon Asafoetida

½ teaspoon Fennel Seeds

½ teaspoon Dry Corinader Seeds

2 Green Chillies, finely chopped

Salt as required

2 tablespoon Oil

More Oil for deep frying

METHOD:

STEP 1 – Soak moong dal in enough water for 1 hour. 

STEP 2 – Coarsely ground the fennel seeds and coriander seeds in mortar pestle. Keep aside.
STEP 3 – Now transfer the dal in mixer pot and coarsely ground it.

STEP 4 – Take whole wheat flour in a mixing bowl/ plate, add ground dal, ground fennel seeds and coriander seeds and rest of the ingredients. Mix well.

STEP 5 – Now start adding water as needed and knead a firm dough.

STEP 6 – Cover the dough for 30 minutes and let it rest.

STEP 7 – Divide the dough in equal small lemon size balls.

STEP 8 – Heat oil in a kadai on medium heat.

STEP 10 – Take one dough ball and roll to make medium thick disc/ poori of diameter 3-4".

Likewise roll all the puris with the rest of the dough. Keep them covered.

STEP 11 – Slide the poori in hot oil and deep fry.

Press it gently with the slotted spoon which helps it to puff up.

STEP 12 – Flip it and fry from the other side. Fry till it will turn a nice golden colour.

STEP 13 – Remove and drain excess oil on kitchen towel/ tissue paper and serve hot.

Serve hot bedmi puri with Mathura Style Dubki Wale Aloo or any curry, raita and enjoy the meal.

 NOTES:   *Do not make very fine paste of soaked dal, keep it slightly coarse.

                 *Feel free of using urad dal instaed of moong dal/ yellow lentil or mix dal can be used.