Urad Dal Poori | Bedmi Poori | How To Make Bedmi Puri
Urad dal poori or bedmi poori is a popular Indian street food.It is a deep fried whole wheat flour flatbread mixed with a spicy mixture of urad dal.
Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 4 hours
Total Time 30 minutes
Servings 3 Serving
For Bedmi Puri or Urad Dal Puri
- 1 Cup whole wheat flour
- 1/4 Cup urad dal
- 1 Tsp salt
- 1 Tsp coriander powder
- 1/4 Tsp red chili powder
- 1 Tsp ginger paste
- 2 Green Chili
- 1/2 Tsp cumin seed powder
- 1 Tsp fennel seed powder
- 3 Tsp oil
- 1 Tblsp semolina
- Oil for deep frying
For Bedmi Aloo Sabji or Potato Gravy
- 4 Medium sized potato
- 1 tsp cumin seed
- 1/2 tsp coriander seeds (crushed)
- 3 Tblsp oil
- 1/2 Tsp fennel seeds (crushed)
- 1/2 Tsp red chili powder
- 2 Dry red chilies
- 1 Green chili chopped finely
- Salt as per taste
- 1 Cup tomato puree
- 1/2 Tsp turmeric powder
- 1 Tsp dry mango powder
- 2 Cups water
How To Make Urad Dal Poori | Bedmi Poori
First of all, clean, wash and soak urad dal for 3-4 hours. After 4 hours drain all the water and transfer it to a grinding jar with green chili and ginger. Make a coarse paste. Do not add water, since dal is soaked so it has enough moisture.
In a mixing bowl add the coarse paste of urad dal along with the rest of the ingredients flour, semolina, and spices. Combine them well.
Do not add water initially, first bind with the urad dal paste. You may need 3-4 tbsp of water to make a soft dough.
Grease the dough with little oil on the top and cover it. Keep it aside for 15 minutes covering it.
While the dough is on rest heat a kadhai with enough oil to deep fry.
After 15 minutes divide the dough into equal parts. Roll each portion into 3-4″ circle.
Once the oil is hot enough, slide the rolled circles in kadhai carefully. They puff up nicely after a few seconds flip on another side. Cook till golden color. Transfer it on the paper towel to absorb the oil.
Repeat the same with rest of the rolled circle.
Bedmi poori or Urad dal poori is ready to serve with tangy spicy potato gravy.
How To Make Bedmi Aloo Sabji | Potato Gravy
First of all boil potatoes in a pressure cooker. Let the pressure releases on it own. Peel them and crush them using your hand.
Make tomato puree and keep it ready.
Now heat a kadhai on medium flame. Once hot enough add cumin seed, dry red chili, coriander seed and fennel seed. Let them crackle.
Add chopped green chilies and cook for 10-20 seconds.
To this add tomato puree. Cook this until it starts leaving oil on the sides.
It takes 6-7 minutes, once puree is cooked add red chili powder, turmeric powder, dry mango powder and salt. Mix well.
Finally, add crushed potato and water. simmer it for 5-7 minutes.
Add chopped green corinader and cook further for 5 more minutes. By now gravy will thicken. Bedmi aloo sabji is ready to serve.
- While grinding soaked lentil does not add water. It has enough moisture. If required add 3-4 tbsp of water and then grind.
- Bedmi poori tastes great when served hot. They are crispy.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg