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Wednesday, April 25, 2018

A - Z India Street Foods ~ U for Urad Dal Ke Poori / Bedmi Poori

The alphabet 'U' took me to North India to savor one of it's popular breakfast dishes, urad dal ke poori which also happens to be a street food there. Indians everywhere love their deep fried puffed bread, poori without any reservations despite it being a guilty pleasure. Whereas the standard pooris are made with a dough of wheat flour alone, these pooris also known as bedmi poori use urad dal as well some semolina / coarsely ground wheat flour for the crispiness. 

These pooris are prepared two ways. In the first method, soaked and coarsely ground urad dal batter is directly added to wheat flour along with spices and a dough is prepared. In the second method, coarsely ground urad dal batter along with spices is sautéed and used as a stuffing for the pooris. 
Today’s version uses the former method which is simpler and quicker compared to the stuffed version. The pooris only have a hint of urad dal smell and it is hard to notice it when savoring them with the spicy accompaniment. One can adjust the spice levels mentioned in the recipe. However remember to add more spices than you think are necessary while preparing the poori dough since some of the potency is lost while frying. Otherwise, the pooris would taste bland. These pooris hold their shape and are crispier. They are also more filling and heavier compared to the usual pooris. These pooris are usually served with a spicy potato curry prepared in a ghee base called as dubkiwaale aloo from the holy city of Mathura. The curry falls under 'saatvik foods' as it uses no onion or garlic.

Ingredients: (Yield 20 pooris)
1/2 cup (soaked for 2 hours and drained) urad dal / skinned, split black gram
1 tsp. grated ginger
1&1/4 cup whole wheat flour / atta
3 tbsp. semolina
Salt to taste
1 tsp. chili powder
1/2 tsp. cumin powder
1 heaped tsp. coriander powder
1/2 tsp. garam masala
1/2 tsp. amchur powder / dried mango powder
1 tsp. fennel powder
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
Oil for deep frying

Method:
* Grind urad dal and ginger together without adding any water to slightly coarser texture.
* Combine the rest of the dry ingredients in a mixing bowl. Add the above ground paste and mix well. Gradually add water in slow increments and prepare a firm dough. (I added about 3/4 cup water.) Add a tsp. oil to the dough and knead a minute. Cover it with a lid and leave for about 10 minutes.

* Heat the oil in a pan for deep frying on medium flame.
* Divide the mixture into 20 portions and roll each of them into 3 inch diameter circles.
* Fry a poori at a time until golden brown, flipping once or twice. (There is no need to worry if some of the pooris don't puff up.) 

* Remove it with a slotted spoon and drain on paper towel.
* Serve the pooris hot with a spicy curry.
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13 comments:

Harini R said...

These puris are very interesting. Never tried adding urad dal batter into the dough itself. It is a must try. I am sure my puri loving family will appreciate these urad puris as well.

Srividhya Gopalakrishnan said...

This is a new dish for me. Never learned about Badami poori. Adding urad dal is very interesting and that puffy poori is so inviting. Great find for U. :-)

vaishali sabnani said...

We make Bedmi Poori very often , but the stuffed ones . On my trip to Amritsar I got a pack of Bedmi Poori flour . This just needed water to bind the dough ! Exactly what you have made ! These pooris also taste fantastic and are a simpler and quicker version , without compromise on taste.

Kalyani said...

This has been on my to - do list but not sure when I wd make this. The curry n poori go very well .. nice pick for U

Sharmila Kingsly said...

Lovely way of using urad dal in poori ,it is healthy addition in poori.. Perfectly puffed poori!!

Sandhiya said...

Heard about this badami poori a lot, but haven't tried on my own. Such a healthy poori, it sounds so delicious too.

Priya Suresh said...

Have tried Bedmi poori with stuffing and this version sounds completely new for me. With that aloo bhaji, am sure i can have two more pooris without any fuss.

Gayathri Kumar said...

The pooris are so puffed up and with that spicy potato curry, it looks so tempting..

preeti gupta said...

Bedmi poori one of popular bread in delhi...looks amazing.

Pavani N said...

I like this version of bedmi poori where the ground dal is mixed into the atta. I made stuffed bedmi poori once and it was a little challenging with my limited stuffing skills. I’m tempted to try it soon.

Mayuri Patel said...

I've heard of bedmi puri but have not tasted it. I like your simpler version of adding the dal paste to the dough. So many different spices, makes it sound delicious.

Sapana Behl said...

I always make bedmi like you did and we love it with aloo bhaji. This is one amazing combination that you can't resist.

Srivalli said...

Fantastic choice and though I have made both the versions and many addons, I would still love to make this again..your plate is calling me Suma.