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Category: Breads
Serving: 15-18 pieces
Preparation: 2 hours

Pooris and Aloo subji or bhaaji is a match made in heaven. Crisp pillows dunked in think potato gravy is one of those cravings that every food lover succumb too. I heard of Bedmi poori while watching Raja, Rasoi aur Anya Kahaniyan (The Netflix series on Indian culinary history) and then fellow blogger Anita Menon of http://www.sliceofmylyfe.com/ had posted about the same. These days Social media triggers food coma and so she was kind enough to share her recipe.

Sangeeta Khanna who has the prolific http://www.healthfooddesivideshi.com/ gave some tips on some ingredients and voila... We enjoyed some awesome Agra style bedmi puris/ pooris


urad dal (split/ skinless)- 1 cup
chili powder- 2 tsp
fennel seed powder- 1 tsp
asofetida- a pinch
grated ginger- 2 tsp
salt- to taste
daliya (broken wheat/burghul)- 1/2 cup
atta - 3-4 cups
ghee- 1 tbsp
water- as required

vegetable or sunflower oil (for frying)- 800ml


1. Wash, rinse and soak the urad dal for 45 minutes to an hour.
2. Drain and blend to a coarse texture in a food processor.
3. In a bowl place all the dry ingredients, ghee and the coarsely ground urad dal.
4. Add just enough water and knead to make a stiff dough.
5. Rest for 15 minutes and knead again. Divide into 20-30 gram balls.
6. Smear some oil on to a slab and roll out the pooris into 5-7 inch rounds.
7. Heat oil in a kadai or shallow pan to 210-220C. (The oil has to be smoking)
8. Slide in to poori one at a time and quickly splash oil on top this will allow the pooris to fluff.
9. If some pooris refuse to fluff don't bother as crispy flat pooris are also good to eat.

Serving Ideas

raswala aloo (potatoes in a thin gravy)
Adrak (ginger) Chai - Slurping hot chai is customary.
Hari (Green) Chutney
Khasta pyaz (onions)

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