Bedmi Pooris, are lentil stuffed popular deep-fried bread served as a breakfast item in Agra along with any kind of aloo dish but tasty on its own too!
Bedmi Poori Ingredients
- split urad dal: Use the tiny split skinless urad dal.
- green chillies
- wheat flour
- semolina: aka as rava or sooji
- fennel seeds powder
- coriander powder
- red chilli powder
- dry mango powder
- Salt to taste
How to make Bedmi Pooris? Video and Step by Step
The Internet is filled with variations of Bedmi Pooris and is mostly divided into two methods - first, all in one bowl dough and the second method, stuff the cooked lentil mix like usual parathas and deep fry. I chose to go with the all-in-one bowl dough method. The spices I have used are generally used in most recipes. Some recipes called for garam masala and fresh coriander leaves.
Drain the urad dal and add it into the blender along with ginger and green chillies. Grind it to a finer coarse paste with help of minimal water.
Add the flour mix items to a large bowl and mix well. Wheat flour, salt, thing, dry mango powder, red chilli powder, coriander powder and fennel powder.
Start kneading to make a smooth dough (use water sparingly) - it will be sticky so you may grease your hands with oil. Coat the dough with oil and cover and rest it for 30 minutes.
Knead the dough with greased hands and make equal-sized balls (~20)
Heat oil in a deep wide pan. Coat the dough ball with oil and then roll to a flat disc but not too thin.
Deep fry on medium flame by flipping and turning the sides, till golden on both sides
Repeat for each dough ball ensuring to adjust the heat when the oil gets too hot.
Agra's Bedmi Poori Recipe
- ½ cup split urad dal, soaked overnight
- 1-inch ginger
- 3 to 4 green chillies
- 1 and ½ cup wheat flour
- ¼ cup semolina (rava/sooji)
- 1 teaspoon fennel seeds powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ½ teaspoon dry mango powder
- a pinch of hing
- Salt to taste
- prepared urad dal paste
- prepared flour mix
- water - very sparingly
- oil to grease and coat
- Oil to deep fry
- Prepare the urad paste: Drain the soaked urad dal and add it into the mixie grinder along with the ginger and green chillies. Grind it to a finer coarse paste with help of minimal water.
- Prepare the flour mix: Add the flour and the spices to a large bowl and mix to combine.
- Prepare the dough: Add the prepared urad dal paste to the flour mix. Start kneading to a smooth dough (use water sparingly). The dough will be sticky so you may grease your hands with oil. Coat the dough with oil and cover and rest it for 30 minutes.
- Knead the dough with greased hands and make equal-sized balls (approx 20 balls)
- Fry the Bedmi puris: Heat oil in a deep frying pan. Coat the dough ball with oil and then roll to a flat disc but not too thin. Deep fry on medium flame by flipping and turning the sides until golden on both sides. Repeat for each dough ball ensuring to adjust the heat when the oil gets too hot. Serve them with Aloo Debki or my poori masala, cholar dal or any curry you like!
So, that's my story behind Bedmi Pooris, what's yours?