Bedmi Poori Recipe - Spiced Split Black Lentil Pooris Made Easy

To begin making the Bedmi Pooris formula, first arid bake the red chilies, coriander seeds and cumin seeds until they are lightly toasted and scented.

Take care not to char them.Cool them down and grind into a coarse ground mix and reserve for later use.sieve the liquid from the soaked urad dal/split black lentils and stream in in it to the blender.

purée the dal to a coarse paste without using any liquid.Transfer the ground dal in a large container. stream in in ground chilli-coriander ground mix, amchoor, a teaspoon cooking oil, ginger, seasoning, fennel ground mix and asafoetida and incorporate well to combine.stream in in the wheat baking flour to this and gradually stream in in a little liquid at a time, as needed, to massage the pastry mix.massage it well to make medium soft consistency pastry mix which is firm, yet soft and pliable.lid the pastry mix with damp cloth and rest it for 30 mins.After 30 mins, massage the pastry mix one more time, thoroughly.Divide it into 18-20 equal sized small balls about the size of a golf ball.Meanwhile toasty enough cooking oil in a kadhai or deep pot, for deep frying the Bedmi Pooris.Take one ball at a time and and roll out into a disc of 4 inches.When the cooking oil is fiery enough, gently slide in the rolled poori and pot-fry it on medium high bring to temperature until puffed and golden brown on either side.Once done remove from the cooking oil using a slotted spoon and place on absorbent paper.Proceed the same way with the rest of the pastry mix till none remains.dish up the Bedmi Pooris with Dubki Wale Aloo or Aloo Tamatari Curry for a wholesome breakfast.