Bedmi Poori Recipe
Bedmi Poori is a traditional North Indian delicacy that is especially popular in Uttar Pradesh and Delhi. This dish is essentially a type of fried bread, made from whole wheat flour and spiced urad dal (split black lentils) paste, which gives it a distinctive flavor and texture. Bedmi Poori is not just a breakfast item; it’s a celebration on a plate, often enjoyed on festive occasions or as a hearty weekend breakfast. The blend of spices and dal creates a unique taste that sets it apart from regular pooris, making it a favorite among those who crave a spicy kick in their morning meal.
What makes Bedmi Poori truly special is its rich texture and the deep flavors imparted by the aromatic spices. The dough is carefully prepared to achieve the perfect balance between crispy and soft, ensuring that each bite is a delightful experience. Accompanied by a side of savory curry or a dollop of pickle, Bedmi Poori offers a complete meal that satisfies the soul. Its popularity across North India speaks volumes about its taste and the fondness people have for this traditional breakfast item.
Ingredients Required for Making Bedmi Poori
- 1 cup whole wheat flour
- 1/2 cup urad dal (split black lentils), soaked for 4 hours or overnight
- 2 tablespoons semolina (sooji)
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon asafoetida (hing)
- Salt to taste
- Oil for kneading the dough and more for deep frying
- Water, as needed for dough
- 1/2 teaspoon cumin seeds
- A pinch of garam masala
Step-wise Process of Making Bedmi Poori
- Prepare the Urad Dal Paste: Drain the soaked urad dal and grind it into a coarse paste using minimal water.
- Mix the Ingredients: In a large mixing bowl, combine the whole wheat flour, semolina, fennel seeds, coriander powder, red chili powder, asafoetida, cumin seeds, garam masala, salt, and 2 tablespoons of oil. Add the urad dal paste to this mixture.
- Knead the Dough: Gradually add water and knead into a firm dough. Cover and let it rest for about 20-30 minutes.
- Roll the Pooris: Divide the dough into small equal portions. Roll each portion into a small circle, neither too thin nor too thick.
- Deep Fry the Pooris: Heat oil in a deep frying pan over medium heat. Deep fry each poori until it turns golden brown on both sides and puffs up. Take them out on an absorbent paper to drain excess oil.
Number of Servings
- This recipe yields approximately 10-12 Bedmi Pooris.
Prep Time, Cooking Time, and Total Time
- Prep Time: 4 hours 30 minutes (including soaking time for dal)
- Cooking Time: 30 minutes
- Total Time: 5 hours
Important Points to Keep in Mind
- The consistency of the urad dal paste should be coarse, not too smooth, as it adds texture to the pooris.
- Ensure the oil is moderately hot before frying; if the oil is not hot enough, the pooris will absorb more oil and become greasy.
- Do not overcrowd the pan while frying the pooris; fry them one at a time for the best results.
How to Serve Bedmi Poori
Bedmi Poori is best served hot with a side of spicy potato curry or aloo sabzi. It can also be enjoyed with a dollop of pickle or chutney for a simpler meal. To complete the traditional breakfast experience, serve it with a cup of steaming hot tea.
To Sum Up…
Bedmi Poori is a testament to the rich culinary traditions of North India, offering a spicy and satisfying start to the day. Its unique flavor and texture make it a beloved breakfast choice. Whether it’s a special occasion or a leisurely weekend morning, Bedmi Poori promises a meal that’s not only delicious but also deeply comforting. Cooking this dish might require a bit of preparation, but the result is undoubtedly worth the effort, leaving you with a memorable dining experience.
CLICK HERE for some more delicious Indian Flatbread Recipes.