Bedmi Poori is a famous Indian breakfast food. It is crispy and tasty. The dough of this puri is different from others because it is made with soaked and ground Urad Dal which is a spiced mixture of black lentils. Served with spicy potato curry (Dubki Wale Aloo), it can be said as one of the best breakfast choices that you will ever have! In this ultimate guide, we are going to discuss step by step process for making Bedmi Puri along with some interesting variations and serving suggestions.
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Why I LOVE… This Recipe!
I’m a huge fan of Bedmi Poori! Let’s start with the smell shall we? It is so tantalizing. Once those golden brown beauties hit the pan, my entire kitchen fills with the most amazing aroma that tickles my nostrils and sets my stomach to growling like a happy lion.
Now let’s talk about texture. CRISPY on the outside and SOFT inside. It’s like biting into happiness especially when accompanied by some tangy aloo sabzi or spicy chutney. And can we please discuss flavor profiles? Every mouthful is EXPLODING with taste – cumin, coriander, chili etc., it’s just too good to be true!
However, what makes this dish so special for me are the memories associated with it. Whether I’m having them fresh off a cart by the road side or sharing them around during festive seasons with family; Bedmi pooris have always been able to bring people closer while also putting smiles on their faces through conversations ignited around these delicious treats. So if you haven’t had one yet then trust me when I say that your life is incomplete without experiencing such an eventful journey!
History And Background of Bedmi Poori
Bedmi Poori comes from Uttar Pradesh, India where it was originated as a traditional breakfast dish but over time people started celebrating their festivals or special occasions by eating bedmi pooris therefore now this dish has become more like festive food rather than just being eaten in the morning hours only. The word ‘bedmi’ refers to using urad dal in making its dough which imparts unique texture and taste to these fried breads. Dough is prepared by mixing wheat flour with coarsely ground soaked urad dal paste along with spices such as fennel seeds powder etc., then letting it rest before rolling small balls out of that should be deep-fried till they turn crispy golden brown outside while remaining soft inside – thus resulting into very flavorful slightly hot crispy pooris.
This dish has changed according to time. Initially known only as an everyday meal item; however, due its versatility people started consuming them during festivities too so now there are many variations available all over India especially Delhi where people love having bedmi puri during their brunch outings etc.
The beauty lies in simplicity – whole wheat flour kneaded together with soaked urad dal paste magically transforms itself when fried until puffed up golden brown attains irresistible aroma & taste resembling almonds; what could be better than these mouth-watering delights served piping hot straight off tawa accompanied by tangy aloo chole masala!
Over the years, Bedmi Puri has evolved into not just a dish but also a reflection of North India’s traditions and flavors. It changes form with every generation that takes it on – new ingredients are introduced, presentations experimented while keeping intact what made them fall in love with this food item from their childhood days itself.
Bedmi Poori is the epitome of regional cuisine. Every bite tells a story about food and culture passed down through generations; so next time when you relish your platefuls remember it’s more than just eating – these morsels have history embedded deep within them which can be seen felt tasted too.
Serve Suggestions
Serve Hot!!!
Pairs well with Dubki Wale Aloo (spicy potato curry) or Aloo Tamatari Curry.
Best enjoyed during cold winter mornings or rainy days as it gives warmth to body throughout day after having heavy breakfast like bedmi poori
My Bedmi Poori: Image Gallery
Chef Yogi’s Tips:
If you want more crunchiness add rava (semolina) 1 tablespoon along with wheat flour.
For more spiciness use extra green chilli paste or red chilli powder in dough.
Substitute soaked ground moong dal for urad dal same quantity if looking to make Pooris out of it instead;
Feel free to play around with different mixes of spices according to individual tastes; some examples would be crushing black peppercorns into it; adding garam masala or even pinch cinnamon powder giving unique twist in flavor etcetera
Ingredients
- 1/4 cup Urad Dal
- 3 tbsp Water For grinding dal into a paste
- 1/2 cup Whole Wheat Flour
- 1/4 cup Semolina Fine
- 1/8 tsp Turmeric Powder
- 1/2 tbsp Kasuri Methi
- 1/2 tsp Table Salt
- 1/4 tsp Carom Seeds Ajwain
- 1/2 tsp Coriander Powder
- 1/8 tsp Red Chilli Powder
- 1 tbsp Ghee
- Vegetable Oil for Frying Poori
Instructions
Making Dal Paste
- Start by washing the urad dal thoroughly, ideally two times. This step is essential to remove any impurities.
- After washing, soak the urad dal in water for an extended period, preferably overnight or a minimum of 6 hours. Soaking softens the dal, making it easier to grind.
- Once the dal is adequately soaked, drain the water from it.
- Use a grinder to transform the soaked urad dal into a fine paste. This paste, known as “Pithi,” forms the base of your dish.
Making Dough:
- In a mixing bowl, combine the urad dal paste with whole wheat flour, semolina, turmeric powder, red chili powder, salt, carom seeds, ghee, and Kasuri Methi.
- Gently mix these ingredients together until they are well incorporated.
- Knead the mixture to form a dough. Be cautious not to over-knead, as this can result in tough, less desirable texture.
- To prevent the dough from drying out, apply a thin layer of ghee over its surface.
- Cover the bowl and let the dough rest for approximately 15 minutes. This resting period allows the flavors to meld and the dough to relax, making it easier to work with.
Making Pori:
- Divide the dough into uniformly sized small balls. The number of balls depends on how many poris you want to make.
- Take each dough ball and use a rolling pin to flatten it into a round, flat shape. The thickness can vary according to your preference.
- Heat oil in a deep frying pan until it reaches the appropriate frying temperature.
- Carefully place the flattened dough discs into the hot oil. Fry them until they turn a beautiful golden brown color, and they become crisp and puffy.
- After frying, remove the poris from the oil and place them on paper towels to drain any excess oil.
FAQ: Your Bedmi Poori Quires Answered
- Q1: What is Bedmi Poori?
A1: This Poori is a popular North Indian breakfast dish made with a unique dough that includes soaked and ground Urad Dal (split black lentils), giving it a distinct flavor and crispy texture. - Q2: Where does it originate from?
A2: Bedmi Poori originates from the state of Uttar Pradesh, India, particularly well-loved in the bustling streets of Old Delhi. - Q3: What gives this Poori its unique taste?
A3: The distinctive taste comes from the combination of Urad Dal paste, whole wheat flour, and a blend of spices, creating a nutty and slightly spicy flavor. - Q4: What is typically served with these Poori?
A4: Bedmi Poori is often served with a spicy potato curry known as Dubki Wale Aloo and sometimes accompanied by tangy tamarind chutney. - Q5: Are there any variations of Bedmi Poori?
A5: Yes, you can get creative! Some variations include adding seasonal greens like spinach to the dough or experimenting with different accompaniments. - Q6: Is these Poori suitable for any dietary preferences?
A6: Bedmi Poori is vegetarian and can be adapted to various dietary preferences. Adjust the spices and accompaniments according to your taste. - Q7: Any tips for beginners making Bedmi Poori?
A10: Start with a small batch to get the hang of rolling and frying. Ensure the oil is hot enough for that perfect crunch, and don’t forget to enjoy the process!
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