Bedmi Poori- Poori from North India

1 cup, Dhuli Urad( husked split black lentil), Soaked for 5-6 hours.
2&1/2 cups, whole wheat flour
1/2 teaspoon, heeng
1 teaspoon, ginger, grated
2&1/2 teaspoon, fennel powder
3-4, whole dried red chilies
2 teaspoon, coriander seeds
1/2 teaspoon, cumin seeds
1 teaspoon, amchoor
1/2 teaspoon, crushed green chilies
2 tablespoon oil
Salt as per taste
Oil for deep frying
Water for kneading


Method: Dry roast the red chilies, coriander seeds and cumin seeds untils it releases aroma, do not burn it. Grind it to a coarse powder and reserve. Drain the water from the soaked urad dal and add it to the blender. Blend the dal to a coarse paste without using any water. Transfer the ground dal in a large bowl. Add ground chili-coriander powder, flour, amchoor, 2 tablespoon oil, ginger, salt, fennel powder and heeng. Mix them all well. Gradually add water to knead the dough. Knead it well to make medium soft consistency dough. Cover the dough with damp cloth and keep it to rest for 30 minutes. Heat enough oil in a kadhai or deep pan. Give a one good knead to the dough and divide into 18-20 equal sized small balls. Take one ball and roll out into a disc of 4 inches. When the oil is hot enough, gently slide in the rolled poori and fry it on medium high flame from both sides until puffed golden brown. Take it out on an absorbent paper. Proceed the same way with all the balls. Serve them hot and crisp with curry of your choice.

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