Bedmi Poori Recipe

This Hariyali Teej celebrate the festival with some puffed Bedmi Pooris paired with hot aloo sabzi. Make the festival time memorable by preparing this delicious recipe and enjoying it with your loved ones.

A traditional Indian style bread made out of wheat flour and Urad dal mix, Bedmi Poori is enjoyed in breakfast in many Indian states. Uttar Pradesh and Rajasthan are the two popular states that serve a hot plate of Bedmi Pooris with piping hot Aloo ki Sabzi, and this combination tastes heavenly. This dish is an amalgamation of several flavours and is relished with spicy sabzi. You just need a few simple ingredients to nail this easy dish. Just follow us through these simple steps and indulge in the goodness of this hearty delight with your loved ones.

It is important to soak urad dal overnight or at least for 6 hours before you decide to make the pooris so that the paste can be of desired thickness and texture. The spices added into the poori take your meal experience to a different level. So, without further ado, try this easy and delicious Bedmi Poori recipe this weekend along with a hot cup of chai or a yummy Jeera Aloo sabzi. To begin, follow this step-by-step recipe below! We have also added a quick Aloo Ki Subzee recipe below to give you a complete experience.

How to make Bedmi Poori

Step 1 – Soak urad dal overnight and make a coarse paste

Start with washing and soaking the Urad Dal for about 6 to 8 hours. Now, the dal needs to be blended. So, drain the water and add the dal in a blender with ginger and green chillies and blend until a thick paste is obtained. You can add a little water if required. But the paste should not be runny.

Step 2 – Knead the dough

To prepare the dough, add whole wheat flour to a bowl and add the dal paste into it. Now add ¼ cup oil, fennel powder, coriander powder, salt, amchoor powder, hing and red chilli powder. You can add 1 tsp crushed kasoori methi if you want, but this is optional. Mix everything well and knead a tight dough.

Step 3- Make dough balls and prepare the poori

Let the dough rest for at least 10 minutes and then start making dough balls out of it for pooris. Meanwhile, heat some oil in a kadhai. Then use a rolling pin to roll the pooris.

Step 4 – Fry the Bedmi Pooris and serve

Now deep fry them one by one in hot oil. Once they turn golden brown from both sides, take out from the kadhai and put on a paper towel for the oil to drain out a bit. Serve hot with a delicious Aloo ki Subzee.

Step 5 – Aloo ki Suzee Recipe

To make a quick Aloo ki Subzee recipe. Heat a kadhai on a high flame. Add 3 tablespoon mustard oil, 2 whole red chillies, 4 cloves, 1 bay leaf, 2 chopped green chillies, 1 tsp coarse fennel powder, 1 tsp whole cumin and allow to splutter. Now add 2 tsp ginger juliennes and cook till the raw smell of ginger goes away. Now add 1 tsp kasoori methi. Add 1-2 tsp besan or gram flour to the oil and roast for 1 minute. This will give a desired thickness to the subzee. Now add 1/2 tsp of each turmeric and red chilli powder and 1 tbsp coriander powder. Cook on a medium flame for 2-3 minutes and add 1-2 grated tomatoes. Cook on low flame till the tomatoes are cooked and oil starts leaving the sides of the pan. Now add 4-5 boiled and mashed potatoes. Mix well and add 4 cups water. Cook on low flame for 10 minutes, garnish with coriander leaves and serve with Bedmi Poori.

Ingredients of Bedmi Poori

  • 6 Servings
  • 150 gm whole wheat flour
  • 2 green chilli
  • 1 teaspoon fenugreek seeds
  • 1/2 teaspoon asafoetida
  • 1/2 teaspoon dry mango powder
  • salt as required
  • 70 gm urad dal
  • 1 inch ginger
  • 1 teaspoon fennel seeds powder
  • 1 teaspoon coriander powder
  • red chilli powder as required
  • 2 cup refined oil

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