Easy Indian Lunch Recipe

I had Bedmi poori a couple of years ago at a dear friend's house and I fell in love with it. I tried so many recipes and this is the one that gives me a perfect poori every time. It is crispy, spicy, and full of protein. This is essentially a Marwari recipe, which combines white lentils with whole wheat flour and mix of fragrant spices that make this poori so good on its own. High in protein and goodness of Indian Spices, I recommend this to anyone who is bored with regular poori or kachori. I have made this 10+ times and now I can make so many pooris for large parties with so much ease. It is a crowd-pleaser!

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 cup Urad Daal / Spitted Black Gram without skin
 2 cups Whole Wheat Flour
 1 tsp Hing / Asafoetida
 1 tsp Red Chili Powder
 ½ tsp Aamchur / Dry Mango Powder
 1 tsp Dhaniya / Coriander Powder
 1 tsp Dry Ginger Powder or Fresh Ginger Paste
 1 tbsp Saunf / Fennel Seed Powder
 Green Chili
 2 tbsp Clarified Butter / Ghee
 Salt to Taste
 Oil for Frying the Pooris
1

Wash and soak the Urad Daal in plenty of water in a big container overnight.

How to make Bedmi Poori

2

Drain the soaked daal in a strainer to remove most of the water and blend it into a fine paste with some coarse bits using a little water at a time. I add 1tbsp at a time and only add more if daal is not blending or is too coarse after blending.

3

Now make the Bedmi poori dough. I use a stand mixer for dough making but you can do this part by hand too. In a big bowl, mix flour, fine and coarse daal paste, and spices without adding any water. After it is mixed, add 1 tbsp of water at a time (I added around 4 tbsps) to make a soft dough. Add ghee o top and mix for 5 minutes again until a smooth and soft dough is formed.

**I have Kitchenaid's stand mixer which is honestly saving so much time/effort for me. I recommend that you buy any stand mixer as an essential appliance for your modern Indian cooking.

4

Divide the dough into about 20 sections and make round and smooth dough balls "Pedas". Apply oil or ghee to make 4-inch pooris and keep aside.

5

Heat the oil in a kadhai on medium-high heat and fry the pooris. It should puff up when pressed lightly after a few seconds in hot oil. Turn and cook the other side and spread on a plate lined with tissue paper to drain the oil.

6

You can have these pooris with either Aloo Ki Sabji or Pumpkin Ki Kaathi-meethi Sabji.

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Ingredients

 1 cup Urad Daal / Spitted Black Gram without skin
 2 cups Whole Wheat Flour
 1 tsp Hing / Asafoetida
 1 tsp Red Chili Powder
 ½ tsp Aamchur / Dry Mango Powder
 1 tsp Dhaniya / Coriander Powder
 1 tsp Dry Ginger Powder or Fresh Ginger Paste
 1 tbsp Saunf / Fennel Seed Powder
 Green Chili
 2 tbsp Clarified Butter / Ghee
 Salt to Taste
 Oil for Frying the Pooris

Directions

1

Wash and soak the Urad Daal in plenty of water in a big container overnight.

How to make Bedmi Poori

2

Drain the soaked daal in a strainer to remove most of the water and blend it into a fine paste with some coarse bits using a little water at a time. I add 1tbsp at a time and only add more if daal is not blending or is too coarse after blending.

3

Now make the Bedmi poori dough. I use a stand mixer for dough making but you can do this part by hand too. In a big bowl, mix flour, fine and coarse daal paste, and spices without adding any water. After it is mixed, add 1 tbsp of water at a time (I added around 4 tbsps) to make a soft dough. Add ghee o top and mix for 5 minutes again until a smooth and soft dough is formed.

**I have Kitchenaid's stand mixer which is honestly saving so much time/effort for me. I recommend that you buy any stand mixer as an essential appliance for your modern Indian cooking.

4

Divide the dough into about 20 sections and make round and smooth dough balls "Pedas". Apply oil or ghee to make 4-inch pooris and keep aside.

5

Heat the oil in a kadhai on medium-high heat and fry the pooris. It should puff up when pressed lightly after a few seconds in hot oil. Turn and cook the other side and spread on a plate lined with tissue paper to drain the oil.

6

You can have these pooris with either Aloo Ki Sabji or Pumpkin Ki Kaathi-meethi Sabji.

Bedmi Poori

Kaddu/Pumpkin Ki Khatti-meethi Sabji

Make this super easy and nutritious Pumpkin/Kaddu ki sabji if you like the sweet and spicy taste. This gets cooked in minutes and happens to be vegan!

Bedmi poori with Sweet and Spicy Pumpkin Sabji combo is a crowd-pleaser!

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
 2 tbsp Mustard Oil
 ¼ tsp Hing / Asafoetida
 4 Dry Red Chilies
 1 tbsp Panch Phoron
 3 cups Pumpkin
 Salt to Taste
 3 tbsp Imli Ki Chutney (Recipe link below)
1

Over medium heat, pour mustard oil and let it get hot. Add Hing, Red chilies, and cook for 30 seconds. Add Panch phoron and let it sizzle for

2

Add Panch phoron and let it sizzle for 30 seconds. Panch phoron or “five spices.” It is a special five-spice blend commonly used in Uttar Pradesh & other Eastern states in India. This blend imparts a distinct flavor to the dishes, the following are the five seeds: Cumin, Brown Mustard, Fenugreek, Nigella, and Fennel. YOu can get it in any Indian Store pre-mixed 🙂

3

Add the roughly cubed pumpkin and mix. Add salt to taste and cover until the pumpkin is cooked thoroughly and is mushy!

4

Add the Imli li Chutney and cook for another 2 minutes. Enjoy with protein-rich Crispy Bedmi Poori

DID YOU MAKE THIS RECIPE?

Tag @spicysweetlife_ on Instagram and hashtag it #spicysweetlife_

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Ingredients

 2 tbsp Mustard Oil
 ¼ tsp Hing / Asafoetida
 4 Dry Red Chilies
 1 tbsp Panch Phoron
 3 cups Pumpkin
 Salt to Taste
 3 tbsp Imli Ki Chutney (Recipe link below)

Directions

1

Over medium heat, pour mustard oil and let it get hot. Add Hing, Red chilies, and cook for 30 seconds. Add Panch phoron and let it sizzle for

2

Add Panch phoron and let it sizzle for 30 seconds. Panch phoron or “five spices.” It is a special five-spice blend commonly used in Uttar Pradesh & other Eastern states in India. This blend imparts a distinct flavor to the dishes, the following are the five seeds: Cumin, Brown Mustard, Fenugreek, Nigella, and Fennel. YOu can get it in any Indian Store pre-mixed 🙂

3

Add the roughly cubed pumpkin and mix. Add salt to taste and cover until the pumpkin is cooked thoroughly and is mushy!

4

Add the Imli li Chutney and cook for another 2 minutes. Enjoy with protein-rich Crispy Bedmi Poori

Kaddu (Pumpkin) Ki Kaathi-meethi Sabji

1 Spice Lover recommended this Recipe!
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