Bedmi Poori Recipe - Spiced Split Black Lentil Pooris
A vegetarian Indian recipe with black urad dal (split) - soaked for 5-6 hours, -1/ whole wheat flour, asafoetida (hing). Ready in 1h 20m, serves 6.
Curated byAarav Mehta🇮🇳
Instructions
18 steps- 1
To begin making the Bedmi Pooris Recipe, first dry roast the red chilies, coriander seeds and cumin seeds until they are lightly toasted and aromatic
teaspoons coriander (dhania) seeds(2)cumin seeds (jeera)(1/2 teaspoon) - 2
Take care not to burn them
- 3
Cool them down and grind into a coarse powder and reserve for later use
-1/ teaspoons fennel powder(2) - 4
Drain the water from the soaked urad dal/split black lentils and add it to the blender
black urad dal (split) - soaked for 5-6 hours(1 cup)water - to knead - 5
Blend the dal to a coarse paste without using any water
green chilli paste(1/2 teaspoon)water - to knead - 6
Transfer the ground dal in a large bowl
- 7
Add ground chilli-coriander powder, amchoor, a teaspoon oil, ginger, salt, fennel powder and asafoetida and mix well to combine
asafoetida (hing)(1/2 teaspoon)ginger - grated(1 teaspoon)-1/ teaspoons fennel powder(2)teaspoons coriander (dhania) seeds(2)green chilli paste(1/2 teaspoon)salt - to taste - 8
Add the wheat flour to this and gradually add a little water at a time, as needed, to knead the dough
-1/ whole wheat flour(2 cups)water - to knead - 9
Knead it well to make medium soft consistency dough which is firm, yet soft and pliable
water - to knead - 10
Cover the dough with damp cloth and rest it for 30 minutes
- 11
After 30 minutes, knead the dough one more time, thoroughly
water - to knead - 12
Divide it into 18-20 equal sized small balls about the size of a golf ball
- 13
Meanwhile warm enough oil in a kadhai or deep pan, for deep frying the Bedmi Pooris
sunflower oil - to deep fry - 14
Take one ball at a time and and roll out into a disc of 4 inches
- 15
When the oil is hot enough, gently slide in the rolled poori and fry it on medium high heat until puffed and golden brown on either side
- 16
Once done remove from the oil using a slotted spoon and place on absorbent paper
- 17
Proceed the same way with the rest of the dough till none remains
- 18
Serve the Bedmi Pooris with Dubki Wale Aloo or Aloo Tamatari Curry for a wholesome breakfast
-1/ whole wheat flour(2 cups)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Bedmi Poori Recipe - Spiced Split Black Lentil Pooris
A vegetarian Indian recipe with black urad dal (split) - soaked for 5-6 hours, -1/ whole wheat flour, asafoetida (hing). Ready in 1h 20m, serves 6.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
18 steps- 1
To begin making the Bedmi Pooris Recipe, first dry roast the red chilies, coriander seeds and cumin seeds until they are lightly toasted and aromatic
teaspoons coriander (dhania) seeds(2)cumin seeds (jeera)(1/2 teaspoon) - 2
Take care not to burn them
- 3
Cool them down and grind into a coarse powder and reserve for later use
-1/ teaspoons fennel powder(2) - 4
Drain the water from the soaked urad dal/split black lentils and add it to the blender
black urad dal (split) - soaked for 5-6 hours(1 cup)water - to knead - 5
Blend the dal to a coarse paste without using any water
green chilli paste(1/2 teaspoon)water - to knead - 6
Transfer the ground dal in a large bowl
- 7
Add ground chilli-coriander powder, amchoor, a teaspoon oil, ginger, salt, fennel powder and asafoetida and mix well to combine
asafoetida (hing)(1/2 teaspoon)ginger - grated(1 teaspoon)-1/ teaspoons fennel powder(2)teaspoons coriander (dhania) seeds(2)green chilli paste(1/2 teaspoon)salt - to taste - 8
Add the wheat flour to this and gradually add a little water at a time, as needed, to knead the dough
-1/ whole wheat flour(2 cups)water - to knead - 9
Knead it well to make medium soft consistency dough which is firm, yet soft and pliable
water - to knead - 10
Cover the dough with damp cloth and rest it for 30 minutes
- 11
After 30 minutes, knead the dough one more time, thoroughly
water - to knead - 12
Divide it into 18-20 equal sized small balls about the size of a golf ball
- 13
Meanwhile warm enough oil in a kadhai or deep pan, for deep frying the Bedmi Pooris
sunflower oil - to deep fry - 14
Take one ball at a time and and roll out into a disc of 4 inches
- 15
When the oil is hot enough, gently slide in the rolled poori and fry it on medium high heat until puffed and golden brown on either side
- 16
Once done remove from the oil using a slotted spoon and place on absorbent paper
- 17
Proceed the same way with the rest of the dough till none remains
- 18
Serve the Bedmi Pooris with Dubki Wale Aloo or Aloo Tamatari Curry for a wholesome breakfast
-1/ whole wheat flour(2 cups)
Rate this recipe
