Spiced Bedmi Poori with Black Lentils and Fennel

Bedmi Poori Recipe – Spiced Split Black Lentil Pooris

Bedmi Poori is a delightful, aromatic dish from North India, typically enjoyed as a hearty breakfast or served during festive occasions. This recipe features whole wheat flour and black urad dal (split black lentils), creating a deliciously spiced, fluffy poori that’s crispy on the outside and soft on the inside. The unique blend of spices like fennel powder, amchur (dry mango powder), and cumin seeds gives it a bold flavor profile that is perfectly paired with a flavorful curry or chutney.

Here’s how to make this mouthwatering Bedmi Poori at home!

Ingredients

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes

Servings

6 servings

Cuisine

Indian

Course

Indian Breakfast

Diet

Vegetarian

Instructions

1. Prepare the Spice Blend
   Begin by dry roasting the dry red chilies, coriander seeds, and cumin seeds in a pan on low-medium heat until they are lightly toasted and aromatic. Be sure to stir continuously and avoid burning the spices. Once roasted, allow the spices to cool down before grinding them into a coarse powder. Set this spice mix aside for later use.

2. Prepare the Urad Dal Paste
   Drain the water from the soaked black urad dal (split black lentils) and add them to a blender. Without adding any water, blend the dal to a coarse paste. This will form the base of your dough. Transfer the ground dal to a large mixing bowl.

3. Combine Ingredients for the Dough
   To the ground dal, add the prepared spice blend (chili-coriander powder), amchur (dry mango powder), grated ginger, salt, fennel powder, asafoetida, and one teaspoon of sunflower oil. Mix everything together thoroughly to ensure the spices are well-distributed in the dal paste.

4. Knead the Dough
   Gradually add whole wheat flour to the dal-spice mixture, a little at a time. As you mix, slowly add water as needed to form a dough. Knead the dough until it achieves a medium-soft consistency that is firm yet pliable.

5. Rest the Dough
   Cover the dough with a damp cloth and let it rest for about 30 minutes. This will allow the dough to soften and be easier to roll out.

6. Shape the Pooris
   After 30 minutes, knead the dough again for a few seconds to ensure it is smooth. Divide the dough into 18 to 20 equal-sized balls, each approximately the size of a golf ball.

7. Heat the Oil for Frying
   Heat enough sunflower oil in a kadhai (deep pan) or a frying pan over medium-high heat for deep frying the Bedmi Pooris. The oil should be hot enough for frying (you can test this by dropping a small piece of dough into the oil – if it sizzles immediately, the oil is ready).

8. Roll Out the Pooris
   Take one ball of dough and roll it out into a 4-inch disc using a rolling pin. Make sure to dust the rolling surface and the dough with a little flour to prevent sticking.

9. Fry the Pooris
   Carefully slide the rolled poori into the hot oil and fry it on medium-high heat. The poori will puff up as it cooks. Fry it on both sides until golden brown and crispy. Use a slotted spoon to remove the poori from the oil and drain excess oil on a paper towel.

10. Repeat the Process
    Continue this process with the remaining dough balls, rolling out each poori and frying them until golden and puffed.

11. Serve
    Serve the freshly made Bedmi Pooris hot with a side of Dubki Wale Aloo (spicy potato curry) or Aloo Tamatari Curry (potato and tomato curry) for a satisfying and wholesome breakfast. You can also enjoy them with a tangy chutney or yogurt.

Tips for the Perfect Bedmi Poori

• Soaking the Dal: Ensure that the black urad dal is soaked for 5-6 hours before using it. This softens the dal and makes it easier to blend into a smooth paste.

• Spices: The blend of spices can be adjusted according to your preference. For extra heat, you can increase the amount of dry red chilies or green chili paste.

• Rolling the Pooris: Be gentle while rolling the dough. Press down lightly with the rolling pin to prevent the pooris from being too thick or uneven. Also, try to make the pooris uniform in size for even frying.

• Frying Temperature: If the oil is too hot, the pooris will brown quickly on the outside but remain raw inside. On the other hand, if the oil is not hot enough, the pooris will absorb too much oil and become greasy. Maintain medium-high heat for the best results.

Nutritional Information (per serving)

Bedmi Poori is a perfect dish to enjoy with your family or guests. Its rich, spiced flavor will surely leave everyone craving more. With its satisfying texture and hearty ingredients, this dish encapsulates the essence of traditional Indian breakfasts. Enjoy this delightful treat and savor the burst of flavors in every bite!