Bedmi Poori
Crispy, fluffy pooris with a savory, spiced lentil filling kneaded right into the dough. A classic breakfast from the streets of Delhi, best enjoyed with a tangy aloo sabzi.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Lentil Paste
- b.Wash the urad dal thoroughly and soak it in sufficient water for at least 2-3 hours.
- c.Drain all the water completely. Transfer the soaked dal to a grinder jar along with the chopped ginger, green chilies, and fennel seeds.
- d.Grind the mixture into a coarse, thick paste. Avoid adding water. If absolutely necessary, add only 1-2 teaspoons to help the blades move.
- 2
Step 2
- a.Knead the Dough
- b.In a large mixing bowl, combine the whole wheat flour, semolina, coriander powder, red chili powder, turmeric powder, asafoetida, garam masala, and salt. Mix well.
- c.Add the prepared urad dal paste and 1 tablespoon of oil to the dry ingredients.
- d.Using your fingertips, rub the paste and oil into the flour until the mixture resembles coarse breadcrumbs.
- e.Gradually add water, a little at a time, and knead to form a firm, stiff dough. The dough should be tighter than the dough for chapatis.
- 3
Step 3
- a.Rest the Dough
- b.Cover the dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the semolina to absorb moisture and the flavors to meld together.
- 4
Step 4
- a.Roll the Pooris
- b.After resting, knead the dough for another minute until smooth.
- c.Divide the dough into 8-10 equal-sized balls. Lightly grease your palms with oil if the dough feels sticky.
- d.Apply a drop of oil on your rolling surface and rolling pin. Take one dough ball and roll it into a circle of about 4-5 inches in diameter. Ensure it is rolled evenly and is not too thin.
- e.Roll a few pooris and keep them ready for frying.
- 5
Step 5
- a.Fry the Pooris
- b.Heat the oil for deep frying in a kadai or deep pan over medium-high heat. To test the oil's temperature, drop a tiny piece of dough into it; it should sizzle and rise to the surface quickly.
- c.Carefully slide one rolled poori into the hot oil. Gently press it down with a slotted spoon (jhara) to encourage it to puff up.
- d.Once it puffs up, flip it over and fry the other side until it turns golden brown and crisp. This should take about 30-45 seconds per side.
- e.Remove the poori from the oil, allowing any excess oil to drain back into the kadai. Place it on a plate lined with paper towels.
- f.Repeat the process for the remaining pooris.
- 6
Step 6
- a.Serve
- b.Serve the Bedmi Pooris hot with Aloo ki Sabzi, pickles, or a side of yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The urad dal paste must be coarse and thick. A watery paste will result in a sticky dough that is difficult to roll and will absorb excess oil.
- 2Knead a stiff dough. A soft dough will make the pooris oily and less crispy.
- 3Resting the dough is a crucial step. Do not skip it, as it helps in rolling the pooris easily and makes them crispier.
- 4Ensure the oil is at the correct medium-high temperature. If it's not hot enough, the pooris will be greasy. If it's too hot, they will burn before cooking through.
- 5Use a little oil on the rolling surface instead of dry flour. This prevents the flour from burning in the oil and keeps the oil clean for frying.
- 6Gently pressing the poori with a slotted spoon while it's in the oil helps it to puff up evenly.
Adapt it for your goals.
Flavor Enhancement
Add 1 teaspoon of carom seeds (ajwain) to the dough for a distinct flavor and to aid digestion.
Texture BoostTexture Boost
Incorporate 1-2 tablespoons of gram flour (besan) into the dough along with the whole wheat flour for an extra crispy texture.
Stuffed VersionStuffed Version
Instead of mixing the dal paste into the dough, you can use it as a stuffing. Make small balls of the paste, enclose them in the dough, and then roll them out carefully.
Why this is on our healthy list.
Source of Plant-Based Protein
Urad dal is a rich source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in Dietary Fiber
The combination of whole wheat flour and lentils provides a good amount of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from whole grains and lentils release energy slowly, keeping you feeling energetic and full for a longer period.
Aids Digestion
Spices like asafoetida (hing) and fennel seeds (saunf) are traditionally used in Indian cooking to prevent bloating and improve digestion.
Frequently asked questions
There could be a few reasons: the dough might have been too soft or too dry, the poori was rolled too thin, or the oil was not hot enough. Ensure a stiff dough, even rolling, and medium-hot oil for perfectly puffed pooris.