22 January, 2016
WHEAT FLOUR LENTIL CRISP BREAD| BEDMI POORI|
Bedmi Poori is the most popular street food of Old Delhi. It is equally famous in Agra and Mathura region as well. Authentically bedmi poori is made using the ground paste of black lentils ( urad dal ), but as I easily get Urad dal powder here in Gurgaon, I use urad powder in place of urad paste.
There are two methods of making bedmi poori, first is to stuff ground urad paste along with spices in the wheat flour and deep fry and second is to mix spices, wheat flour etc and soaked and ground urad paste everything together and knead into a dough.
And as I said I’m not using ground urad paste but the urad powder, It also tasted almost similar. People of Rajasthan also make bedmi poori, but they use maida ( all purpose flour), moong dal ( yellow lentil) and spices. I will post that recipe as well in future.
NOTE : If you are using Black lentils ( urad dal, uddina bele) , then first soak it in water for 2 – 3 hours, then drain the water and grind it into paste using very little water, then mix it with all the other things, knead the dough and, keep it covered for 1 hour then make Poories
Ingredients : measuring cup used – 200 ml
- Wheat flour – 2 cups
- Black lentil ( urad dal / powder ) -1 cup
- Semolina (sooji) – 1/4 cup
- Red chilli flakes – 1 tsp
- Asafoetida – 1/4 tsp
- Salt to taste
- Oil – 1&1/2 tbsp + for deep frying
PROCEDURE :
- Mix everything well and knead into dough with required amount of water
- Keep it covered for 1 hour
- Roll into ( little thick) poori sized round
- Deep fry in the oil
- Serve hot with subji of your choice
- Actually goes very well with Potato subji
Here in this link you can check the recipe of Potato green grapes subji/alugadde hasi drakshi palya