Bedmi Poori | How to make Stuffed Moong Dal Poori

The second variety of stuffed poori that I have been wanting to make were these Bedmi pooris. Now I already have some 4 -5 dal stuffed pooris, one referred as Bedmi Poori,  on the blog. I simply don't have a clue on why these are Bedmi, I make these as they are so sinful and addictive. As expected until I ended up writing this post again, I never noticed that I used the wrong dal. I was supposed to use Urad dal and I ended up using Moong Dal!

And I am sure you know my fixation on menus right, so this recipe was suggested part of some contest that some site ran based on the Menu hosted by the Indian Government for US President Obama on his recent visit. Both the Veg and Non Veg menu was most interesting for me to analyze and think if we could make it ourselves. In the contest, the site had asked readers suggested recipe and this combination of Bedmi Poori with Aloo Subzi was suggested.

The weekend brunch was Matar Kachoris with Aloo Sabzi and Bedmi Poori with Bedmi Chana Sabzi

Bedmi Poori

Ingredients Needed:

Black gram without skin (Urad Dal) / Yellow Moong Dal - 1 cup
Whole wheat flour - 2 cups
Red chilli powder 1 tsp
Coriander powder - 1 tsp
Fennel powder - 1 tsp
Asafoetida a pinch
Turmeric powder a pinch
Dry ginger powder/ ginger paste - 1/2 tsp
Mango powder / Amchur- 1/2 tsp
Ghee - 2 tbsp
Salt to taste
Green chillies - 2
Oil for deep frying

How to make Bedmi Pooris

Soak black gram/ moong dal in water overnight and make a coarse paste of the soaked dal along with green chillies.

In a bowl mix flour with fennel seed powder, asafoetida, dry ginger powder, red chilli powder, aamchur powder, coriander powder and salt.

Add dal paste to the flour mixture and start kneading it. If required add very little water to make a stiff dough.

Add ghee to the dough and knead for a minute or so.

Cover the dough with a wet cloth and allow it to set for 20 minutes.

Knead the dough one more time and divide it into equal sized balls.

Heat oil in a kadai .

Roll each balls into 5” pooris and fry it on medium flame till they turn golden brown and puff up.

Drain on a kitchen towel, serve hot with Bedmi Chana Ki Sabzi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

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