Bedmi Poori | Lentils & wholewheat flour puffed bread

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.

Some more recipes for Poori- Spinach Poori | Methi ki poori | Multigrain poori | Kuttu ke atte ki poori

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.

Nutritional info: This is vegan recipe. Good source of protein but high in fats and calories. 

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:

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Bedmi Poori | Lentils & wholewheat flour puffed bread

Delicious bedmi pooris from North India- Mixed with ground lentils, semolinaa dna wholewheat flour, these spicy pooris are perfect for Navratri or any festival time. Serve with light side dish or even just raita.

Course Bread | Snack

Cuisine North Indian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 20 -22 pooris

Author Nupur @ The Veggie Indian

Ingredients

• 2 cups of wholewheat flour atta
• ½ cup of fine semolina sooji/rava
• ¼ cup Moong dal
• ¾ cup Urad dal
• 1-2 tbsp of oil for kneading + for frying
• A generous pinch of salt
• 1 tsp coriander powder
• 1-2 green chilies minced or chopped very fine
• piece A small of ginger grated or minced
• ¼ tsp garam masala
• ½ tsp turmeric powder
• ½ tsp red chili powder
• A pinch of powdered asafoetida hing

Instructions

1. Soak the moong dal and urad dal together for 3-4 hours. Strain the water and pulse the lentils with all the spices, ginger and green chilies in a blender to make a course paste. It should be too runny and only add water if required, spoon by spoon.
3. In a mixing bowl, take atta + sooji + 1 tbsp of oil and gently fold with your hands. Then add the lentils paste and knead the dough using little lukewarm water. Grease your hands if the dough gets too sticky and keep kneading. Towards the end, the dough should be slightly firm and pliable.
5. Cover the dough with plate or a damp kitchen towel and keep aside for half an hour. After that, knead it once again for about a minute to get shiny and a non-sticky dough ready to be fried.
7. Heat the oil for frying in a wok. Pinch small and equal sized portions from the dough and roll them into balls and slightly flatten them between your palms. Keep a few dough balls ready while the oil is getting hot in the wok.
9. Once the oil reaches the desired heating point (check by dropping a pinch of dough into the oil, and if it sizzles up, the oil is ready)- Roll these balls into small flat discs of 3-4 inches diameter and gently slip them into the oil in batches of 1-2 each time (depending on the size of the wok and your speed)
11. Fry the pooris at medium gas, flipping and turning the sides, till each of them turns light brown. Serve them hot and fresh with your choice of curry.

Recipe Notes

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)