Instant Bedmi Poori

Bedmi Poori is a traditional North Indian fried bread (poori) that is stuffed with a delicious filling of a coarse urad dal paste, subtly flavored with aromatic spices like fennel and hing. Having said that, there are two ways of making this flavorful poori: one, wherein the urad dal mixture is added directly to the flour and kneaded into a dough. This dough is rolled into discs and later fried. The second method calls for filling the urad dal mixture inside the dough balls and then rolled into discs to be fried. The recipe I am sharing is the latter one where the pooris are stuffed with the dal filling. Ideally, the dal filling that goes inside the poori requires soaking the dal for 6 to 8 hours before grinding to a coarse paste. However, one may not love the idea of waiting this long to enjoy the bedmi pooris, therefore, I have come up with this instant recipe of the poori for which you would not have to wait for a long time.

Bedmi Poori

The urad dal filling is traditionally called as "Pithi" in local language and hence, these bedmi pooris are also often known as Pithi wali Poori. These pooris have a slight thick texture as compared to regular pooris and are best enjoyed with spicy Dubki wale Aloo or Hing Jeera Aloo ki Sabzi.



INGREDIENTS

For Filling (Pithi)

• Urad Dal - 1 cup
• Fennel powder - 2 tsp
• Dhaniya powder - 1 tsp
• Salt - to taste or 1 tsp
• Garam masala powder - 1 tsp
• Methi dana powder - 1/2 tsp
• Hing - 1/4 tsp
• Amchoor - 1 tsp
• Red chili powder - 1 tsp
• Black salt - 1/4 tsp
• Finely chopped green chilies - 1 to 2 tsp
• Water - 1 cup approx.

For Poori Dough

• Whole wheat flour - 1 cup
• Rava/sooji - 1/4 cup + 2 tbsp
• Oil - 2 tbsp + for deep frying
• Salt - as per taste
• Ajwain - 1/2 tsp
• Crushed kasoori methi - 1 to 2 tsp
• Water - to knead the dough

Bedmi Poori

Other Similar Recipes You May Like...

• Hing Jeera Aloo ki Sabzi
• Mathura ke Dubki wale Aloo

METHOD

• Wash the dal atleast three times or until the water runs clear.
• Pat dry the dal using a kitchen towel.
• Dry roast this dal on low heat until it is completely dry and looks a little crisp.
• Cool and grind to a coarse powder.
• Mix in all the spices in the powdered dal along with green chilies. Add water and mix nicely. It should look like a dough. Cover and keep aside for about 30 minutes. It will further harden as it cools.
• Meanwhile, knead the poori dough by mixing flour, sooji, kasoori methi, salt and ajwain. Add in some oil and rub with your hands. Using a little water at a time, knead a semi-stiff dough just like normal poori. Cover and rest it too for 30 minutes.
• After 30 minutes, pinch out lemon sized balls from the flour dough and equal number of marble sized balls from the dal mixture.
• Roll the atta balls into a small disc about 2 inch diameter. Place a dal ball in the center and seal it nicely. Do the same with all the atta and dal balls.
• Roll each stuffed disc into a thin poori about 4 inch diameter.
• Slide each into hot oil one by one. Fry from both sides until nice golden and crisp.
• Remove on absorbent paper and serve with your favorite sabzi.  

Bedmi Poori

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