Bedmi Poori / Urad dhal Poori

by - April 30, 2014

Bedmi Poori / Urad dhal Poori

          Uttar Pradesh/ UP, is a state located in northern India. It was created on 1 April 1937 as the United Provinces, and was renamed Uttar Pradesh in 1950. Lucknow is the capital and Kanpur is the commercial capital and the largest city of Uttar Pradesh.  The state is bordered by Rajasthan to the west, Haryana and Delhi to the northwest, Uttarakhand and the country of Nepal to the north, Bihar to the east, Jharkhand to the southeast, Chhattisgarh to the south and Madhya Pradesh to the southwest.

           A typical day-to-day traditional vegetarian meal of Uttar Pradesh, like any other North Indian thali, consists of roti (flatbread), chawal, dal, sabji, raita and papad. Many people still drink the traditional drink chaach with meals. On festive occasions, usually 'tava' (flat pan for roti) is considered inauspicious, and instead fried foods are consumed. A typical festive thali consists of Puri, Kachauri, sabji, pulav, papad, raita, salad and desserts (such as sewai or kheer).  Now let see the recipe..

Preparation time:  30 minutes
Cooking time: 30 minutes
Serves: 5 ~ 6

Ingredients
For Dough:
2 cups whole-wheat flour
1 tbsp oil
Salt to taste
Water as needed
Oil for deep-frying

For Filling:
1 cup urad dhal
1 tsp ground cumin or cumin seeds
1 tsp red chilli powder or red chilli flakes to taste
1 tsp crushed coriander  
1/2 tsp crushed fennel seed
1/8 tsp asafoetida / hing
Salt to taste

Method:
1. Wash and soak urad dhal for 3 ~ 4 hours.

For Dough:
2. In a mixing bowl, mix, flour salt and oil into the flour.  Add water little by little and knead it in to soft and pliable dough.
3. Cover the dough and rest for at least half an hour.  While resting the dough, prepare the filling ingredients.

For Filling:
4. Drain the water from the soaked dhal and grind them coarsely with very little water, say 1 ~ 2 tsp.
5. Heat oil in a pan, add crushed cumin seeds, crushed fennel seeds, hing, crushed coriander seeds, and then red chilli powder.  Saute for few seconds.  Mix in ground urad dhal, Saute until everything coat together and the mixture becomes almost dry. Turn of the heat and allow it to cool.  Make it into 16 equal portion balls.

Bedmi Poori / Urad dhal Poori


Preparing Pooris:
6.  Knead the resting dough again for few minutes and divide it into 16 walnut sized smooth balls. 7. Take one dough portion and flatten it in between your palms make it to small bowl. Place the filling inside and bring the edges together to seal the filling.
8. Flatten by pressing gently and and keep it aside. Do the same with rest of the balls.
9. Grease the working surface and rolling pin with little oil.  Roll each stuffed dough in to 4 ~ 5 inch disc. 
10. Heat oil in kadai or wok in medium heat.  Drop a piece of dough in to the oil to check the correct temperature to fry the pooris. If the dough comes up immediately then oil is ready to fry or  heat oil for extra time to the correct temperature. This will ensure to get puffed pooris.  
11. Once oil is ready,  fry all the prepared disc to golden brown pooris.  Remove and transfer it on paper towel to drain excess oil form the pooris.. Serve hot with Potato curry.

Bedmi Poori / Urad dhal Poori


Print Here
Bedmi Poori / Urad dhal Poori
Preparation time:  30 minutes
Cooking time: 30 minutes
Serves: 5 ~ 6

Ingredients
For Dough:
2 cups whole-wheat flour
1 tbsp oil
Salt to taste
Water as needed
Oil for deep-frying

For Filling:
1 cup urad dhal
1 tsp ground cumin or cumin seeds
1 tsp red chilli powder or red chilli flakes to taste
1 tsp crushed coriander  
1/2 tsp crushed fennel seed
1/8 tsp asafoetida / hing
Salt to taste

Method:
1. Wash and soak urad dhal for 3 ~ 4 hours.

For Dough:
2. In a mixing bowl, mix, flour salt and oil into the flour.  Add water little by little and knead it in to soft and pliable dough.
3. Cover the dough and rest for at least half an hour.  While resting the dough, prepare the filling ingredients.

For Filling:
4. Drain the water from the soaked dhal and grind them coarsely with very little water, say 1 ~ 2 tsp.
5. Heat oil in a pan, add crushed cumin seeds, crushed fennel seeds, hing, crushed coriander seeds, and then red chilli powder.  Saute for few seconds.  Mix in ground urad dhal, Saute until everything coat together and the mixture becomes almost dry. Turn of the heat and allow it to cool.  Make it into 16 equal portion balls.  

Preparing Pooris:
6.  Knead the resting dough again for few minutes and divide it into 16 walnut sized smooth balls. 7. Take one dough portion and flatten it in between your palms make it to small bowl. Place the filling inside and bring the edges together to seal the filling.
8. Flatten by pressing gently and and keep it aside. Do the same with rest of the balls.
9. Grease the working surface and rolling pin with little oil.  Roll each stuffed dough in to 4 ~ 5 inch disc. 
10. Heat oil in kadai or wok in medium heat.  Drop a piece of dough in to the oil to check the correct temperature to fry the pooris. If the dough comes up immediately then oil is ready to fry or  heat oil for extra time to the correct temperature. This will ensure to get puffed pooris.  
11. Once oil is ready,  fry all the prepared disc to golden brown pooris.  Remove and transfer it on paper towel to drain excess oil form the pooris.. Serve hot with Potato curry.
                             www.sarasyummybites.com



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39


You May Also Like

10 comments

If you enjoyed this recipe, please consider to leave your valuable comments..

Pinterest