Bedmi poori

Name: Bedmi poori
Total time: 7200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; 1/2 cup semolina; 1 tbs Oil; 1 cup Split black gram skinless(urad dal); 1 inch piece of Ginger; 1 green chilli; 1 tsp Red chilli powder; 1 tbs Coriander powder; As Per Taste Salt; 2 tsp dry Fenugreek leaves; 1/2 tsp Garam masala; 1/2 tsp mango powder; 1 tsp Fennel seed (saunf); As Required Oil for frying

Gupta Mithlesh @CookwithGM

Italy

#boxweek17

Gupta Mithlesh @CookwithGM

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Ingredients

1/2 hour

4 servings

2 cupswhole wheat flour
1/2 cup semolina
1 tbsOil
1 cupSplit black gram skinless(urad dal)
1 inchpiece of Ginger
1green chilli
1 tspRed chilli powder
1 tbsCoriander powder
As Per TasteSalt
2 tspdry Fenugreek leaves
1/2 tsp Garam masala
1/2 tsp mango powder
1 tspFennel seed (saunf)
As RequiredOil for frying

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Steps

1/2 hour

1

Soak the black gram in the water for 3-4hours. Strain the water and put it into the mixer along with ginger, green chili. Add salt, coriander powder, red chili powder, fennel seeds dry Fenugreek leaves, and garam masala. Make a coarse paste.
2

Take flour, semolina 1tbs oil, and salt in a bowl and mix.
Add prepared paste and mix using your fingertips and knead it with lukewarm water. The dough should be a semi-stiff. Cover the dough and leave it for half-hour. After half-hour fixes the dough by beating it with greased hands.
3

Divide the dough into equal small balls and roll them into thick puris of 3-4 inches each diameter.
4

Heat sufficient oil in a deep frying pan or kadhai. when the oil is sufficiently hot, add one poori and press with the spoon to puff up.
5

Fry the poori till golden brown from both sides. Then drain the poori into tissue paper to remove excess oil. fry all pooris same way.
6

Bedmi pooris are ready. Serve them with Aloo Masala Curry.