Bedmi Poori is a popular deep-fried puffed bread served for breakfast in and around Agra, India along with spicy potato curry.
Prep Time25 minutesmins
Cook Time30 minutesmins
Total Time55 minutesmins
Course: Breakfast, Main Course
Cuisine: Indian, North Indian
Servings: 4people
Author: Famidha Ashraf
INGREDIENTS
Urad dal paste
½cupsplit urad dalsoaked overnight
1inchginger
3 to 4green chillies
Flour mix
1½cupwhole wheat flouratta
¼cupsemolinarava or sooji
1teaspoonfennel seeds powder
1teaspooncoriander powder
½teaspoonred chilli powder
½teaspoondry mango powder
a pinch of hing
salt to taste
water sparingly
Oil to grease, coat and dee fry
INSTRUCTIONS
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 it into 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
Serve them with Aloo Debki or poori masala or cholar dal.