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).