Bedmi Poori is a North-Indian Puffed wheat bread, which is made by mixing flour, ground lentils and some spices. Yes, it consumes oil , so those who are on a diet can avoid it or eat in limits. But it stays good for 3-4 days and does not need any accompaniment like a gravy or a side entree’. It could be had with some pickles or a dip. My daughter loves it with butter, too much buttery I know . 😀

Alike other pooris/puris this poori is deep fried in oil and tastes best when served fresh. These are usually thicker than the regular puris but the soft-crunchy filling inside is a unique experience. This is prepared in two ways, I am going to share the simpler process here. 😉 It could be prepared like puris and then stuffed with ground, stir fried lentil. The other way is to prepare the dough itself with the lentils.

In Haryana one of its version is called as Kachori, but it is softer than the Rajasthani Kachori , and its not crunchy like the Bedmi poori. Also there all-purpose flour (maida) is used instead of whole wheat for making the dough.

I am happy to share this long-awaited recipe and I am open to hear your thoughts and ideas on this recipe. I would try to present your idea too in my next recipe. 🙂

INGREDIENTS:
1. Whole wheat Flour (Atta) – 3 cups
2. Whole or split white hulled Urad Lentil (Dhuli urad dal) – 1 cup (soaked)
3. Salt to taste
4. Red chilly powder (lal mirch) – 1 tsp
5. Fennel seed powder (saunf powder ) – 1.5 tsp
6. Coriander powder (dhania) – 2 tsp
7. Oil – ¹⁄₂ cup(for kneading) + 3 cups (for frying)
8. Curd – ¹⁄₂ cup (optional)
9. Dry fenugreek leaves(kasoori methi) – 1 tbsp or to taste (optional)
10. Water or milk – 1 to 1.5 cups (to knead)
11. Asafoetida (hing) – ¹⁄₂ tsp

METHOD:
| Preparation time(includes soaking time) : 4-6 hrs | Cooking time : 30 mins | Serves 2-3 persons at a time |

1. Soak the Urad dal for 4-6 hrs after washing it thoroughly.

2. Drain the water of the soaked dal or sieve it in another container for kneading the dough. Grind the dal in food processor coarsely . Don’t over-grind it , or it will get sticky and fine. At my in-laws place , usually Urad dal powder or its paste is used for filling called as “pitthi” . But if you use this freshly prepared coarse paste, the result is crunchier and flavorsome. At some places, they use the black urad dal which is ground and then fried till all the water is evaporated before stuffing in the puris.
   

3. Now take a tureen (parat) and add flour in it. Make a deep well in the center and then add the oil and Dal paste in it. If you want to increase its shelf life add curd too in the center. However, I hadn’t used here. Sprinkle the spices throughout and limit the amount of salt,since it makes the dough very sticky.
   

4. Now start adding water in parts. If you are making them for travel purpose ,then add milk at room temperature. Knead a soft dough and keep it covered for 15-20 mins.
   

5. Now heat some oil in a wok(kadhai) for deep frying the puris on high flame. Test the oil by dropping a pinch of the dough and check whether it comes up instantly and floats on the surface or not.
   

6. Start rolling your pooris when the oil is ready. Roll them thick (applying oil on both sides rather than dusting with flour)so that they don’t crack up or punctured while sliding in the oil and turning in oil. Its better to fry them one by one, since they need good time to get crisp and brown.
   

7. Turn the poori with a slotted spoon (poni) and let it fry on the other side too before taking it out in a paper-lined plate. Drain them before taking out, since they absorb a lot oil while frying.
   

8. If you want to serve fresh, turn the heat to medium flame ,so that the pooris take longer to cook and you get a crispy-crunchy poori in your plate. Also at any time you see the oil burning and evaporating, lower the heat to avoid burning of your next poori.
   

9. Fry them one by one and then serve with your favourite curry (chhole), curd(raita) , Arbi ki sabzi ( taro roots side) etc . Enjoy your festivals with your favourite dishes.
   

These pooris stay good on the counter for 3-4 days and in refrigerator for 8-10 days. Also although I always share the shelf and fridge life of the food I cook, I don’t store them for long and I like to eat fresh.
So make your habit to eat fresh and healthy and stay fit !!

Your suggestions and advices are always welcomed here !!