Bedmi Poori is a traditional Indian deep fried bread, prepared with wheat flour, Urad dal and some spices. It is enjoyed as breakfast in many Indian states, mainly in Delhi, Uttar Pradesh and Rajasthan, where Bedmi Puri is served in a plate with piping hot Aloo ki Sabzi and this combination tastes heavenly. It can be prepared during festivals, special occasion or a weekend meal. These hot puffed Puris are so versatile Indian bread that tastes delicious with almost any Indian Curry or Dal. Here is the recipe with some tips and step by step instructions and pictures.
1. Firstly, rinse and soak ½ cup urad dal for 3-4 hours. Split or whole- any urad dal can be used, but make sure that the lentils should be without peel.
2. Then drain-off all the water and transfer the soaked dal to a grinder jar. Add 1 inch roughly chopped ginger and 1 green chili to it.
3. Grind it to a smooth paste by adding 1 or 2 tbsp water as required to grind the dal.
4. Now take 2 cups of wheat flour in a large bowl and transfer the lentils paste to it.
5. Next add the spices- 1/2 tsp red chili powder, 1 tsp cumin and coriander powder, 1/2 tsp garam masala, 1/2 tsp salt and 4 tsp oil to it.
6. Mix well combing all the spices and oil well.
7. Add water only if required and knead a tight dough. Cover and keep it aside for 20 minutes.
8. After 20 minutes, knead the dough slightly again and make a smooth dough.
9. Now take a ball and roll it using a rolling pin or Poori press. Roll to a slightly thick puri.
10. Gently slid the rolled poori in the medium hot oil on medium flame.
11. The oil will bubble, sizzle and the poori will come on top of the oil. Nudge with a slotted spoon, so that the poori puffs up while frying. Then flip it over with the help of slotted spoon.
12. Fry the second side of the puri. Remove the bedmi poori with the slotted spoon draining as much as oil as possible.
13. Bedmi Poori is ready to serve. Enjoy it hot with Aloo ki Sabzi!
0 servings
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