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 a coarsely grounded paste of it.

In a mixing bowl, sieve together the flour and semolina. Add oil, dal paste and all the spices into it and with the help of lukewarm water, knead it into a smooth and tight dough similar to the dough for normal poori.

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 and roll them 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.