Raise your hands if you love Pooris! Or luchis or Kulcha or Bhathura. Anything which is deep fried, puffed and crispy. Especially when served with aloo sabzi or chana masala. Did I press a nerve here? ;- )
Poori= Deep fried and puffed Indian whole-wheat bread
Most of us Indians, irrespective of where we are from, have fondest of memories of having a breakfast of poori (or similar breads) served with aloo sabzi, Chhole (chickpeas curry), halwa, or even just plain milk or fresh yogurt. In all forms and combinations, they are amazing.
Due to the changing social and health norms, most of us don’t cook Pooris that often now, but only on special or festive days. It retains our connection with the past and our taste buds. They also make an excellent travel food and served with pickle or dry side dishes like bhindi masala,Maharashtrian batata chi bhaji, Punjabi aloo gobhi, Jain Methi aloo etc.
Talking about variety- these Bedmi pooris are one of the most sought after breakfast in the areas of North West U.P. and Delhi. Hot pooris coming straight from the wok to the plate, when eaten with spicy potato curry and sweet halwa, elevate all your senses.
Lentils are soaked in water for a few hours, ground with some spices and herbs, and this coarse paste is then kneaded with the whole-wheat flour to make these bedmi pooris. Every region though has a different proportion and spice mix for the same. Somewhere it is made with Moong dal, and in some places they use Urad dal into it.
I have used a ratio of 1:3 for my recipe. So I took 1 portion of Moong dal and 3 portions of Urad dal and soaked together. A bit of fine semolina (sooji/rava) is also added to the dough to make the puri crispier.
They are a bit heavier than the usual wholewheat pooris, because of the addition of the lentils and spices. So its hard for an average person to eat more than 5-6 at a time. And they are very filling. So I would suggest to have these with simpler no onion-garlic dishes so they are not too heavy on your palate.
They make an excellent weekend breakfast to have with family. After all, this is the time we all remember and cherish all our life.
Lets learn now how to make these tasty bedmi pooris:
Bedmi Poori | Lentils & wholewheat flour puffed bread
Go to the original recipe to check more poori recipes and the dishes you could serve these with
You could make these with just one dal (either Moong or Urad) if you like or you can change the proportion as per your desired taste.
You could also add a tbsp. of kasuri methi to the dough while kneading.
Some curries you could serve this awesome poori with:
Mathura ke dubki wale aloo (Spicy North Indian potato curry)
Bengali ghugni (White peas curry)
Dahi aloo pudina (Baby potatoes in yogurt gravy)
Aloo matar (Potatoes & green peas curry)
Chana Masala (Chickpeas curry)