Bedmi

Bedmi (masala poori)

 

Since childhood l am seeing my mom making bedmi on any festive day and sometimes in sunday brunch. Bedmi or you can call masala poori is a very delicious Indian bread that tastes good with aloo ki sabzi, meetha kaddu and even with mutton koftas. Yes, in my family mutton koftas and bedmi combo is a staple during Holi. Definitely, I will share the recipe f mutton koftas with you all. Now you enjoy the bedmi recipe and try yourself!

 

Serves – 4

Course: Main course bread

Preperation time: 15 minutes

Cooking time: 15 minutes

 

Ingredients:

 

Whole wheat flour – 2 cups

Urad dal – 1/2 cup, soaked

Sauf (fennel) – 1 tsp

Salt – to taste

Red chili pd.- 1 tsp

Dhaniya pd. – 1/2 tsp

Green chili – 2, chopped

Ginger – 1”, chopped

Oil – 2 Tb

Cooking soda – 1/8 tsp, optional

 

Steps to make:

  1. Grind green chili and ginger together in a grinder.
  2. Add saunf, red chili pd., dhaniya pd. and salt to the grinder and grind again with soaked dal. Make a smooth dal paste.
  3. Now make dough by mixing flour with salt, oil an soda, if adding.
  4. Mix everything until it crumbles. Then add dal paste to the flour and knead well by adding little water at a time.
  5. Avoid adding excess water as it may make the dough sticky. You can rub little oil on your hands while kneading to avoid sticking.
  6. Make a smooth and slightly hard dough.
  7. Now in a kadhai put oil for deep frying the bedmis. Heat the oil extremely well. You can check the temperature of the oil by putting a small dot size ball of dough, if it comes on the surface of the oil, your oil is well heated.
  8. Make small balls of same size, out of dough.
  9. Roll each ball into flat disc, in shape of poori.
  10. Slowly and carefully put the poori into hot oil and fry.
  11. Press the poori softly with the frying ladle to let it puff.
  12. Fry on bith sizes until golden brown or to your deisred texture of crispiness.
  13. Drain the excess oil on kitchen paper and serve the bedmi with your preferred dish.

 

Note: Though bedmi tastes best when eaten hot, but you can make the bedmis in advance and store in and airtight container for later use.