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Bedmi Puri Recipe – बेड़मी पूरी
Bedmi Puri once known only in Agra, Mathura and Aligarh area of India is now much more popular and can be found in larger northern part of India. Bedmi Puri, is a popular Indian street food, which is wheat flour based bread stuffed with spiced lentils and served normally with a spicy potato curry (Aalo ke raseele sabzi).
Bedmi Puri also popularly known as bedmi aloo, bedmi kachori, urad dal kachori, bedami or bedmi puri aloo sabzi.
Each home cook has his or her way of making this, depending on which area the person belongs to. Smaller and thicker versions of these is also called Kachori.
This puri can be made in two ways. I am sharing the way I like making, which is mixing the Urad dal in wheat flour, The other way is stuffing the urad dal in centre of the dough (I prefer making Kachori this way). It is a pure veg dish, and is a “no onion no garlic recipe” and is “vegan” as well. Must say, it is calorie rich meal and makes for an indulgent breakfast on special occasions.
First of all, wash and soak Urad dal in enough water for 2-3 hours. After that strain the water completely and transfer it into the blending jar along with ginger piece. Make coarsely grounded paste of it.
In a mixing bowl, sieve together the flour and semolina. Add oil, dal paste and all the spices into the bowl.
Knead it into a smooth and tight dough similar to the dough for normal poori with the help of luke warm water. Grease it with little oil and cover the dough with kitchen towel and keep aside for 20 minutes.
Now heat oil in a pan/kadhai. Divide the dough into equal parts and make small balls of the dough.
Roll these into a circle of 3-4 inch each.
Once the oil is hot enough, slid them into pan and fry them till they reach a nice golden brown colour by flipping and turning the sides.
Bedmi poori are ready to serve. Enjoy them with Rasedaar Aaloo Curry / spicy potato gravy, or with tea and mint coriander chutney.
Do not grind the dal to a fine paste, we just need to grind it coarsely.
Do not add any extra water while grinding as the paste will be thin and it would be difficult to knead a tight dough.