Make Perfect Bedmi Poori With Urad Dal Stuffing

  

Bedmi Poori is made with wheat flour and a spicy stuffing of urad dal. This urad dal stuffing makes this poori special. Many of us must have gone to the halwai and enjoyed Bedmi Poori and Aloo ki Sabzi because it is not easy for everyone to make it at home. But if you are among those people who want to make Bedmi Poori at home, then here we have come up with some easy tips to help you make Bedmi Poori with authentic taste. So let's look at these tips without any delay. 

Here Are 5 Tips To Make Bedmi Poori:

1. Knead soft dough

To make Bedmi Poori, add wheat flour, semolina, kasuri methi, salt, carom seeds, and oil in a bowl and mix everything well. After mixing all the ingredients well, knead a soft dough by adding lukewarm water.

2. Use lukewarm water

It is necessary to use lukewarm water while kneading the dough for Bedmi Poori because semolina is mixed with wheat flour and it takes time to swell and get harden. If kneaded with lukewarm water, it swells quickly and keeps the dough soft. However, do not knead the dough too soft; make it slightly soft.

3.Rest the dough

Resting the dough is also an important step. Let the Bedmi Poori dough rest for at least an hour. This helps all the ingredients to be absorbed in the flour.

4.Stuffing should not be too wet

While making the stuffing of urad dal, add the right amount of water. If the stuffing is too wet, it will burst when filled in the poori. After preparing the stuffing, keep it covered. This will make the coarse lentils soft.

5.Fry on a low-medium flame

Before frying Bedmi Poori, heat the oil properly. After that, set the flame on low-medium heat. If you fry the poori at this stage, the puris will become crispy.

 Ingredients

For the Filling:

1 cup dhuli urad dal (soaked in water for 3 hours)

1/8 tsp asafoetida

1 tsp cumin seeds/ jeera

1 tsp garam masala

1 tsp chili powder

1 tsp coriander powder

1/8 tsp black pepper, powdered

For the Dough:

2 cups whole-wheat flour

water as needed

Oil (to deep fry)

 

Preparations

Mix the salt and oil into the flour.

Knead into a soft and pliable dough with water.

Cover the dough and rest for at least half an hour. Grind the lentils coarsely, and add the rest of the ingredients for the filling.

Shape into small rounds.

You will need to wet your palms off and on, to make sure that the filling does not stick to them.

Make walnut-sized smooth balls with the dough and flatten between your palms.

Take one round, and pinch and wet the edges all around.

Place a round of filling in the center. Bring the edges together and pinch to seal.

Flatten by pressing gently and roll into rounds.

Grease the surface of the rolling pin, if necessary.

Heat the oil till such time as a piece of dough tossed in comes up immediately.

Fry the bedmis in it over medium heat, till golden on both sides.

Serve with Aloo ki sabzi.

 

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