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!
AuthorNavjyotiCategoryBreads Brunch Dinner Party Indian Breads Lunch Meals Protein Packed VegetarianDifficultyIntermediateWash and soak the Urad Daal in plenty of water in a big container overnight.
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.
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.
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.
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.
You can have these pooris with either Aloo Ki Sabji or Pumpkin Ki Kaathi-meethi Sabji.
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Ingredients
Directions
Wash and soak the Urad Daal in plenty of water in a big container overnight.
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.
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.
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.
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.
You can have these pooris with either Aloo Ki Sabji or Pumpkin Ki Kaathi-meethi Sabji.