Bedmi Poori - Traditional Indian Bread

I have not been able to update recipes as Ria, my daughter requires my laptop for her online classes… It seems that kids are spending more time on laptop and mobile phones to complete their studies since online school has started due to COVID 19 outbreak.. 

I recently tried making Bedmi Poori which is a traditional Indian bread made out of wheat flour, Semolina, Urad Dal and other spices.  This is a traditional breakfast that is served in Uttarpradesh and Rajasthan with piping hot Aloo ki sabzi (Spicy potato curry).  This is a heavy dish and we skipped our lunch after having these Poori’s for breakfast. 

This recipe was shared by one of the food groups and I instantly tried making this and sharing the recipe with all of you.   In case you have a recipe that you want me to try and share on my blog… don’t hesitate to send me a mail and the same will be tried, tested and published for all our readers.

Do try the recipe and I would really be thankful if you can pin it or share this with your Facebook / Instagram or Twitter followers!

All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. This will definitely keep me motivated.

Let us see the ingredients and method to make this dish.

Ingredients:

For grinding

• Urad Dal – 1 cup soaked for 2 to 3 hours
• Ginger – 1 inch cut into pieces
• Green Chillies – 3 to 4
• Fennel Seeds – 1 tsp
• Cumin Seeds – 1 tsp
• Garam Masala – ½ tsp
• Salt to taste

 For the Poori’s

•  Wheat Flour – 3 cups
• Fine Semolina  (Rava) – 3/4^th cup
• Oil – 3 tbsp for kneading
• Water
• Oil for Frying

 Method :

Wash and soak Urad Dal for 2 to 3 hours.   Drain the water from the dal and in a mixer jar add all ingredients under grinding and make a fine paste and keep aside.   In a bowl take wheat flour and semolina (rava) and add in the fine paste of Urad dal, and mix this well.  Add in 3 tbsp of oil and salt if required and knead this to a soft yet stiff dough using little water at a time.  Keep the dough to rest for 20 to 30 minutes.

Knead the dough again to make it soft and divide into medium size balls to roll out the Poori’s.    Roll the Pooris without using flour by applying little water on the rolling surface.   Once you have few Poori’s rolled out, heat oil in a pan and fry the Poori’s on high flame slightly pressing the poori’s so that they will puff up.  Flip and fry the other side.  Fry all the Poori’s and serve with piping hot Spicy Aloo Curry.