Bedmi Poori

The Indian platter has a lot to offer. So, whenever I think of Indian food a line from the Preface to Wordsworth’s Lyrical Ballads (though the context is totally different) comes to my mind .Its' -Fickle Food for Fickle Tastes and Fickle Appetites’. When it comes to Indian bread / roti ,the list can go beyond your imagination. 
For so long, I was keen to make this Bedmi Poori which happens to be an Old Delhi Specialty which is served in winters as it is deep fried in ghee.I made these poori’s specially for Mothers Day to treat my Mother-in-law and was quite happy to see that she loved it. Off course I missed my Mom a lot as garma garam poori is her all time favorite.
These crisp, puffy and yummy Bedmi Poori’s are served with ‘Aalu ki jhol wali sabzi (rassa aalu)’ and tangy chutney. Take a look at the recipe:

  • 2 cups Wheat Atta
  • ½ cup slightly roasted Semolina (Rawa)
  • 1 tablespoon Oil
  • 1 cup Green Moong Daal / Urad Daal
  • Ginger- 1 inch long piece
  • 4-5 Green Chillies
  • 1 teaspoon Coriander Powder
  • 2 teaspoons Turmeric Powder
  • Red Chilly Powder to taste
  • Salt to taste
  • Oil for deep frying
 Preparation Time: 20 mins

Cooking Time: 15 mins

Serves: 4-5

  • Soak daal for 2 hrs. Strain the water and grind it with ginger and green chilli to a coarse paste.
  • Add red chilli powder, turmeric powder, coriander powder and salt to paste and mix well.
  • Sieve the wheat atta and semolina in a bowl. Mix 1 tablespoon oil and daal paste into the flour and knead well. If needed, add little water.
  • Cover it and keep aside for ½ an hour.
  • Heat oil in a pan.
  • With greased hands, make small balls of the dough and roll them into small discs.
  • Deep fry the poori’s till golden brown.
  • Serve hot with aalu sabzi and green chutney.
There is another way of making these poori's i.e. make a stuffing with the daal  instead of kneading the atta in the daal paste. The one which i made , was quite simple , easy to digest and consumed less time as compared  to the stuffed version. HAPPY COOKING !!

Chandana Mungre Kashid
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  1. yum yum...i have a special liking for north indian style aloo ki sabzi and poori. Making poori with dal stuffing will taste awesome...maybe like kachori?


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