Bedmi Poori Recipe – Spiced Split Black Lentil Pooris
Introduction
The Bedmi Poori is a beloved North Indian breakfast treat, hailing from the state of Uttar Pradesh. This variety of pooris is distinctive for its use of black urad dal (split black lentils), which infuses the dough with a deep, savory flavor. The dough is spiced with a blend of aromatic spices such as asafoetida, cumin, coriander, fennel powder, and ginger, making these pooris not only flavorful but also aromatic. Traditionally, Bedmi Pooris are enjoyed with a spicy, tangy potato curry called Dubki Wale Aloo, which complements their rich, earthy taste. A perfect choice for a hearty and satisfying breakfast, these pooris can also be served as a snack or a light meal.
Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Split) | 1 cup (soaked for 5-6 hours) |
| Whole Wheat Flour | 2 ½ cups |
| Asafoetida (Hing) | ½ teaspoon |
| Ginger | 1 teaspoon, grated |
| Fennel Powder | 2 ½ teaspoons |
| Dry Red Chillies | 4, whole |
| Coriander (Dhania) Seeds | 2 teaspoons |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Green Chilli Paste | ½ teaspoon |
| Oil | 2 tablespoons (for the dough) |
| Salt | To taste |
| Oil | For deep frying |
| Water | As needed to knead the dough |
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 80 minutes
Serves: 18-20 pooris
Instructions
-
Roast the Spices
Start by dry roasting the dry red chillies, coriander seeds, and cumin seeds in a pan over low heat until they are lightly toasted and aromatic. Be careful not to burn them. Once roasted, remove them from the pan and allow them to cool down. Then, grind the cooled spices into a coarse powder and set aside. -
Prepare the Dal Paste
Drain the water from the soaked black urad dal (split lentils). Place the dal into a blender or food processor and blend it to a coarse paste without adding any water. The texture should be somewhat grainy but smooth enough to incorporate well with the flour. -
Mix the Dough
Transfer the ground dal into a large mixing bowl. Add the freshly ground spice powder (red chili-coriander-cumin), amchur (dry mango powder), grated ginger, fennel powder, asafoetida, and salt to the dal. Mix everything thoroughly to ensure the spices are evenly distributed. -
Add the Flour
Gradually add the whole wheat flour to the dal mixture, stirring to combine. Add a little water at a time, as needed, to form a dough. You want the dough to be soft but firm enough to hold its shape. The consistency should be pliable yet slightly firm. -
Rest the Dough
Once the dough is well kneaded, cover it with a damp cloth and let it rest for about 30 minutes. This resting period helps the dough relax, making it easier to roll out the pooris. -
Shape the Pooris
After 30 minutes, knead the dough again for a few minutes to ensure it is smooth and well-combined. Divide the dough into 18-20 equal-sized balls, about the size of a golf ball. -
Heat the Oil for Frying
In a deep frying pan or kadhai, heat enough oil to deep fry the pooris. The oil should be hot enough for frying, but not smoking. You can test the temperature by dropping a small piece of dough into the oil. If it bubbles and rises to the surface immediately, the oil is ready. -
Fry the Pooris
Take one dough ball and flatten it gently with your palms, then roll it out into a 4-inch disc using a rolling pin. Carefully slide the rolled poori into the hot oil. Fry the poori on medium-high heat until it puffs up and turns golden brown on both sides. Flip it carefully and fry the other side. Once done, remove the poori from the oil using a slotted spoon and place it on an absorbent paper to drain the excess oil. -
Continue Frying
Repeat the process with the remaining dough balls, frying each poori until golden brown and puffed up. -
Serve
Once all the pooris are fried, serve them hot with Dubki Wale Aloo (spicy potato curry) or Aloo Tamatari Curry (potato-tomato curry) for a traditional and hearty Indian breakfast. You can also enjoy these pooris with pickles or yogurt on the side.
Serving Suggestions:
Bedmi Pooris are best enjoyed when they are freshly fried and served hot. Pair them with a flavorful curry like Dubki Wale Aloo or Aloo Tamatari Curry to create a deliciously satisfying meal. They can also be served with yogurt, pickle, or even a refreshing cucumber raita for a complete experience.
Nutritional Information (Approximate per serving, 1 poori)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18 g |
| Protein | 4 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sodium | 60 mg |
(Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.)
Pro Tip: For an extra layer of flavor, you can add finely chopped fresh coriander leaves or a dash of garam masala to the dough. Also, make sure the oil is not too hot while frying the pooris, as this could cause them to burn on the outside while remaining raw inside.
