Bedmi Poori

Ingredients(for 2 medium Bedmi Pooris per serving)

• 1 cup Atta (whole wheat flour) (for the poori dough)
• 1/2 cup Urad dal (split black gram, skinned) (soaked for 2 hours)
• 1 inch Ginger (finely chopped or grated (adrak))
• 1 Green chili (finely chopped (hari mirch), adjust to taste)
• 1/4 tsp Hing (asafoetida)
• 1/2 tsp Cumin seeds (jeera)
• 1/2 tsp Fennel seeds (saunf) (lightly crushed)
• 1/2 tsp Red chili powder
• 1 tsp Coriander powder (dhaniya)
• to taste Salt
• for frying Oil (use cold-pressed mustard or sunflower oil for health)
• as needed Water (for dough and dal paste)

Instructions

1. 1

   Soak the urad dal for at least 2 hours. Drain and blend to a coarse paste with ginger and green chili, using minimal water.

   5 minutes

   Do not over-blend; the paste should have some texture for the best filling.

2. 2

   Heat 1 tsp oil in a pan, add hing, cumin, and fennel seeds. Sauté for a few seconds, then add the dal paste. Sprinkle red chili powder, coriander powder, and salt. Cook until the mixture is dry and aromatic.

   5 minutes

   Stir continuously to avoid sticking and ensure even roasting.

3. 3

   In a large bowl, mix atta with a pinch of salt and 1 tsp oil. Add water gradually to knead into a stiff, smooth dough. Cover and rest for 10 minutes.

   10 minutes

   Stiffer dough makes crispier pooris.

4. 4

   Divide dough into equal portions. Flatten each, place a small amount of dal filling in the center, seal, and gently roll into small discs (puris).

   5 minutes

   Use light pressure while rolling to prevent filling from leaking.