Bedmi Puri

Poori is deep fried bread and much smaller in size than Roti. Poori is "Pride" of every important occasion in indian household. It is made of wheat flour and Carom seed(Ajwain) is added to increase digestive quotient of it as it is deep fried. However, Bedmi Puri is much more richer in taste and texture because of added Dal mixture in it. Its more of North indian U.P. recipe and more widely eaten in Mathura-Agra-Kanpur-Lucknow-Banaras region.Soaked Dal grinded in coarse paste is added to the Wheat flour. Some spice are added to the mixture to enhance the flavor quotient. Then it is deep fried in oil.Potato curry complements Bedmi Poori very well but it can be eaten with any gravy curry or sometimes with sweet dish like Rabdi as well. Bedmi Poori-Choley is one more classic combo.

5 ½ cups Atta(Whole Wheat flour):

DAL:½ Cup ( MUNG ¼ AND URAD ¼)Soaked for 2 hrs.

½ tsp Coriander Powder:

½ tsp Fennel:

½ tsp Salt:

½ tsp Ajwain Seeds:

⅛ tsp Asafoetida:

1 Green Chili:

Oil: For frying

Method:

1.Wash Dal(pulse) in running water and soak for two hrs. or preferably overnight.

2.Get rid of excess of water.Add Green Chili in it and grind in coarse paste.

Add Fennel seeds, Salt, Asafoetida and Coriander powder in it and mix well.

3.Add this mixture in flour.Add Ajwain seeds in the flour and knead smooth dough .

4.Divide the dough in small Lemon size balls.

5.Roll all the balls in 3½ diameter.

6.Now in a deep pan add oil. When it is hot enough start adding Puris one by one
or you can add more than one Puri if you have bigger pan. Fry them from both of the side.
7.When it is golden brown take Puri out of the oil and place it on paper towel to get rid of extra oil.

Serve with dry Potato curry, Chutney, Choley, Rabdi or Mango Pickle.

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Bedmi Puri