Bedmi Poori Recipe - Spiced Split Black Lentil Pooris

Total Time: 80 minutes

Cuisine: Indian

Ingredients:

To begin making the Bedmi Pooris Recipe, first dry roast the red chilies, coriander seeds and cumin seeds until they are lightly toasted and aromatic
Take care not to burn them
Cool them down and grind into a coarse powder and reserve for later use
Drain the water from the soaked urad dal/split black lentils and add it to the blender
Blend the dal to a coarse paste without using any water
Transfer the ground dal in a large bowl
Add ground chilli-coriander powder, amchoor, a teaspoon oil, ginger, salt, fennel powder and asafoetida and mix well to combine
Add the wheat flour to this and gradually add a little water at a time, as needed, to knead the dough
Knead it well to make medium soft consistency dough which is firm, yet soft and pliable
Cover the dough with damp cloth and rest it for 30 minutes
After 30 minutes, knead the dough one more time, thoroughly
Divide it into 18-20 equal sized small balls about the size of a golf ball
Meanwhile warm enough oil in a kadhai or deep pan, for deep frying the Bedmi Pooris
Take one ball at a time and and roll out into a disc of 4 inches
When the oil is hot enough, gently slide in the rolled poori and fry it on medium high heat until puffed and golden brown on either side
Once done remove from the oil using a slotted spoon and place on absorbent paper
Proceed the same way with the rest of the dough till none remains
Serve the Bedmi Pooris with Dubki Wale Aloo or Aloo Tamatari Curry for a wholesome breakfast