Bedmi puri (spiced whole wheat Indian puffed bread)

Name: Bedmi puri (spiced whole wheat Indian puffed bread)
Total time: 12300 s
Yield: 15 servings
Cuisine: Indian
Ingredients: 1/2 cup urad dal (split black gram) soaked; 1 tablespoon ginger roughly chopped; 2 cups atta (whole wheat flour); 2 teaspoon sauf powder (fennel); 1/2 teaspoon chilli powder; 1 teaspoon amchur (dry mango powder); 1 pinch hing (asafoetida); Oil for frying

blissofcooking @cook_11957213

Bengaluru

Bedmi puri (spiced whole wheat Indian puffed bread) is a popular breakfast in the North India. Bedmi poori is best served with Bedmi aloo Sabzi, but you can also have them with garma gram chai (hot tea). This hearty breakfast dish is also a good brunch option or can be served for lunch or dinner. I enjoy them all the time and all-round the year.

These pooris are well flavored and made with atta (wholewheat flour), spices and urad dal (split black gram) pithy. All these are combined to make a dough and then rolled into pooris and fried. Do try these and I am sure you will love them.

There are two types of Bedmi Poori available; one is stuffed with Dal and another variety is not stuffed but the dough itself is prepared by mixing Daal and flour. I am sharing the recipe of the later version. https://goo.gl/Yg2iFo

blissofcooking @cook_11957213

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Ingredients

25 minutes & dal soaking time of 3 hours

15 servings

1/2 cupurad dal (split black gram) soaked
1 tablespoonginger roughly chopped
2 cupsatta (whole wheat flour)
2 teaspoonsauf powder (fennel)
1/2 teaspoonchilli powder
1 teaspoonamchur (dry mango powder)
1 pinchhing (asafoetida)
Oil for frying

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Steps

25 minutes & dal soaking time of 3 hours

1

Drain the water from urad dal.
2

In a food processor add dal, ginger and make a coarse paste.
3

In a large bowl add atta, salt, amchur, red chilli, sauf powder, hing and mix.
4

Add the ground dal to the atta mix and make a soft dough by adding water as required.
5

Apply ½ teaspoon oil, cover and set aside for 15 minutes.
6

Divide the dough in lemon size balls and roll into flat circles like pooris.
7

Heat oil on medium heat and fry the pooris till crisp and golden.
8

Drain and keep on absorbent paper.
9

Serve with Bedmi aloo sabzi.