BEDAMI POORIE

Masala poorie/Bedami poorie

 

 

Urad dal poori is also known as bedami poorie. Generally, its prepared in festival season. Mostly it is eaten with pickle, aamras, kheer, aaloo sabzi. I prefer to eat garama-garam poorie with kheer.

Type---Main Course                    Cuisine---North Indian                             Servings-4People

 Preparation Time---4 Hours                                        Cooking Time---30Minutes.                              

 Total Time---4 hours 30 minutes.

Ingredients

• 1/2 cup---urad dal (wash and soak the dal for 4 hours)

• 1,1/2---wheat flour

• 1/4 cup---Suji(semolina)

• 1 /2 tsp---saunf(fennel seeds)

• 1/2 tsp---ajiwain(carom seeds)

• 1/2 tsp---cumin seeds

• 1/4 tsp ---kaali mirch(black pepper)

• 1/2 tsp---red chili powder

• 1/4 tsp---turmeric powder

• 3/4 tsp---salt (according to taste)

• A pinch of baking soda

• oil for frying

• as required lukewarm water

Method:

• Wash the soak dal and remove out all the water.

• Prepare thick paste of dal (add a little water while grind the dal, if needed)

• Dry roast the saunf(fennel),ajiwain, cumin seeds, kali mirch(black pepper).

• Coarsely grind the roasted spices.

• Take wheat flour and add suji, roasted spices, salt, red chili powder turmeric powder, mix it well.

• Add dal paste, 3 tsp oil and baking soda to flour.

• Mix all the ingredients in flour with the help of hands for at least 10 minutes. 

• Make a dough with lukewarm water, consistency of dough should be normal.

• Cover the dough with kitchen towel and let it leave for 15 minutes.

• After 15 minutes, divide the dough into medium sized balls.

• Coat each ball, surface and rolling pin with oil.

• Roll each ball into a plain small round shape.

• Heat oil in kadahi or heavy bottom pan, on medium flame.

• For checking the oil is hot or not, place a small piece of dough in the oil, it should be quickly on top of oil.

• Oil is ready for frying, place a rolled poori into the oil and put a very gentle pressure with frying spoon.

• Flip the poori and fry for few seconds till it gets golden in colour, take out the poori in paper napkin.

• Masala poori is ready to serve, you can enjoy it with aaloo sabji, chholey, kheer, pickle.

TIPS:

• Before kneading the dough with water, mix all the ingredients properly in the flour with the help of hands.

• Use lukewarm water to knead the dough.