Bedmi Poori
Sneha Paul
Bedmi poori is a popular north Indian breakfast food. These golden pooris/puris are crispy and crunchy. You can serve them with any Indian curry of your choice.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine Indian
- 2 cup wheat flour/atta
- 1/2 cup urad dal
- 1 tsp sauf fennel seeds
- 1 tsp chopped ginger
- 1/4 tsp hing asafetida
- 1 tbsp oil
- Salt to taste
- Oil for frying
Soak urad dal for 3 to 4 hours, then drain the water and make a coarse paste. It should not be smooth.
In a mixing bowl, add wheat flour, urad dal paste, sauf-ginger paste, hing, salt, and oil.
Mix it all together and make a firm dough.
Heat oil in a wok. Make small dough balls. Take oil in a bowl. Then take one dough ball and dip it into the oil. Place it on the rolling surface and roll it out into a medium-sized circle.
Gently slide the poori into the oil. Fry both sides on medium heat till it is golden in colour.
Repeat the same procedure for rest of the dough balls. Serve these hot bedmi pooris with aloo sabzi (potato curry).
Keyword bedmi poori recipe, indian breakfast, puri recipe