AuthorPooja SundariaCategoryBreakfast, Indian Bread, VeganHey, foodie people. How are you coping with self-isolation? Hope all of you are doing well. Well, today I am sharing a perfect wholesome North Indian breakfast. For me, Bedmi Poori is spicy memories of the lazy day that I have spent in Gurugram.
"जायके दिल्ली-मथुरा के" Bedmi poori is a popular North Indian breakfast. Poori made of a spiced dough of Split Black Lentils or Urad Dal. It is a classic breakfast dish from Uttar Pradesh, usually served along with a called Dubki Wale Aloo. To make Bedmi pooris Urad dal soaked and then ground to a smooth paste. Mixed with whole wheat flour, spices, ginger, and chili. Keep aside the dough for 30 minutes. Then rolled and deep-fried to make tasty and slightly crispy pooris.
Bedmi poori is a great breakfast choice for a chilly winter morning or rainy days. These breakfast poories makes your morning scrumptious. It is completely vegan, protein-rich breakfast and a brunch recipe. Every time, when I think about Bedmi poori and Mathura wale dubki aloo, my mouth starts watering by itself.
Crispy, deep-fried, aromatic, spiced Bedmi pooris so delicious and perfect to satisfy your foodie spirit. First time I have tasted these deep-fried addictive pooris in Mathura. After that, I love it ever since. In Gurugram, there is a special place for this yummmylicious breakfast near Sadar Bazar.
I still remember going to Sadar Bazar on those Sunday mornings and eat those Bedmi Pooris and dubki wale aloo. And kachoris in summer as well. One of the flavourful memories of home.
Stay healthy, stay humble!
Ingredients
Instructions
Drain the water from the soaked urad dal. Blend the dal into the blender to a coarse paste without using any water.
Transfer the ground dal in a large bowl. Add rest other ingredients and spices. Mix them all well.
Gradually add water to knead the dough.
Knead it well to make medium-soft consistency dough. Cover the dough with a damp cloth and keep it to for 30 minutes.
Heat oil in a kadhai or deep pan.
Give one good knead to the dough and divide it into 20 equal-sized small balls. Take one ball and roll out into a small disc. Follow same with remaining balls.
When the oil is hot enough, gently slide in the rolled poori and fry it on the medium-high flame from both sides until puffed golden brown.
Take it out on an absorbent paper.
Serve them hot with Dubki Wale Aloo curry.
Ingredients
Directions
Drain the water from the soaked urad dal. Blend the dal into the blender to a coarse paste without using any water.
Transfer the ground dal in a large bowl. Add rest other ingredients and spices. Mix them all well.
Gradually add water to knead the dough.
Knead it well to make medium-soft consistency dough. Cover the dough with a damp cloth and keep it to for 30 minutes.
Heat oil in a kadhai or deep pan.
Give one good knead to the dough and divide it into 20 equal-sized small balls. Take one ball and roll out into a small disc. Follow same with remaining balls.
When the oil is hot enough, gently slide in the rolled poori and fry it on the medium-high flame from both sides until puffed golden brown.
Take it out on an absorbent paper.
Serve them hot with Dubki Wale Aloo curry.