How to Make Bedmi Poori Recipe at Home | Urad Dal Poori Recipe
Urad dal poori or bedmi poori recipe is an Indian fried bread made with soaked urad dal paste added along with some spices in whole wheat flour. Bedmi poori is very crispy, delicious, and satisfying.
Ingredients
- 325 gm Whole wheat flour
- 25 gm Fine sooji
- 80 gm Washed urad dal
- ¾ tsp Salt
- ½ tsp Coriander powder (dhania powder)
- ½ tsp Roasted cumin seeds powder (jeera powder)
- ½ tsp Red chilli powder (lal mirch powder)
- ¼ tsp Ginger powder (adrak)
- ¼ tsp Turmeric powder (haldi)
- 2 tbsp Oil
- ½ tsp Ajwain
- 60 ml Milk
- Refined Oil for deep frying
- ¼ cup + More water if required to make dough
Instructions
- Firstly, wash dal 2 to 3 times with water and then soaked it for 2-3 hours.
- Drain the extra water and then transfer the soaked dal into a mixer grinder along with little water and grind. Add a little more water and grind it again.
- Finally, add salt, coriander powder, cumin seeds powder, red chili powder, ginger powder, turmeric powder, and some more water. Grind it into a fine paste.
- Now in a big bowl, add wheat flour, suji, ajwain, and oil. Mix all together nicely with your hands.
- After that, add the grounded dal mixture and milk little by little to make a stiff dough. Add water if required in making the dough.
- Knead the dough for 1-2 minutes to make it smooth and at last, apply little oil. Let the dough put at rest covered with a kitchen towel for about 10-15 minutes.
- After resting, knead the dough again for 1 minute. Then make small equal size round balls out of it.
- Lightly grease a rolling board and rolling pin with oil. Take a dough ball, flatten it and start rolling into a 3-4 inch round. Keep them a little thicker than the normal pooris.
- Heat oil in a deep frying pan on a high flame. Once it becomes hot, lower the heat to medium and drop prepared round.
- Drop pooris one by one. As we slide the poori in hot oil, they will come to the surface immediately. At that time, press them gently so that they will puff up nicely.
- As they become light golden in color, flip them, and fry the other side.
- When done, transfer pooris to a plate and serve warm with any dry veg or curries. They taste best when they are hot.
Video
Notes
1. Grind dal by adding little water at a time to get a finely ground paste of dal.
2. The dough should be tighter than the normal chapatti dough.
3. Give a rest of at least 10-15 minutes to the dough before preparing pooris. It helps in developing gluten strands in the dough properly, thus pooris fluff nicely.
4. Poori size should not be more than 4 inches and a little thicker than the normal pooris.
5. Oil should be hot while frying the pooris otherwise, they do not become fluffy and absorbs oil.
6. Add one poori at a time in the kadhai while deep frying.