Bedmi poori is a fragrant and delicious Indian meal originating from North India and is predominantly enjoyed in the Uttar Pradesh region and Delhi. The tasty dish is essentially fried bread, poori, made by the dough of spiced wheat flour mixed with ground urad dal (black gram), which gives a distinguished texture and taste. First, grind the soaked dal into a smooth paste. The dal mixture is mixed with whole wheat flour and a combination of spices including cumin, coriander, and sometimes a hint of asafoetida for enhanced flavour and for additional nutritional impact. You'll love this traditional bedmi poori recipe for breakfast. The dough is rolled into small discs and deep-fried until it is pale golden brown and crispy. The result is a puffed crispy poori, soft inside, with a rich savoury flavour that makes the pooris different from normal pooris. Usually, Bedmi poori is served together with a side of either aloo sabzi, the spiced potato curry, or chole, a chickpea curry, making it a full meal for itself. Often, bedmi poori is served as a dish at breakfast or for festive occasions. It is savoured for its delectable flavour and crispy texture. The whole gamut of flavours and textures makes the flavour standout among foodies as this dish is one of a kind. Here's a delightful recipe for bedmi poori. Whether it is in combination with tangy pickles or yoghurt, it is a pleasure to the palate that brings warmth and richness as well as any Indian meal. With each bite, tradition meets your taste buds to ensure satisfaction with whoever sits at the dinner table.

• 1/4 cup urad dal
• 1 cup wheat flour
• 2 green chilli
• 1 tbsp ginger
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp fennel seeds powder
• 1/2 tsp roasted cumin seeds powder
• 1/8 tsp asafoetida
• 1 tbsp oil
• Salt

• Bedmi Poori is a north Indian dish, very famous for its unique combination of flavours and textures. So well relished for breakfast, or as a special treat, this delightful deep-fried flatbread is a staple in many households.
• A spiced urad dal filling imparts a rich and savoury flavour to the poori, which makes it irresistible and prompts you to have more of it.
• So first of all, to make Bedmi Poori, prepare the urad dal. A quarter cup of it is required for preparing recipe of Bedmi Poori; the dal has to be soaked in water for a couple of hours to soften, which in turn will help in grinding the dal and will make it more digestible.
• Once the dal gets soaked, you need to drain out the water from it and transfer it to the blender or food processor. Add two green chilies and a tablespoon of freshly grated ginger for a zing to the filling. Those ingredients will give the filling its bright flavour, so you are well prepared for the taste of those pooris.
• Now, add some spice to your urad dal mixture. Add in one teaspoon of coriander powder, as it has those great warm aromatic qualities, and half a teaspoon of red chili powder, just to give a pinch of heat.
• For an essence of sweetness and depth, add half a teaspoon of fennel seeds powder, which will blend wonderfully with the other spices. Add half a teaspoon or a sprinkle of roasted cumin seeds or powder to give an earthy quality to the mixture. Finally, an eighth teaspoon of asafoetida is added, which gives that characteristic pungency, particularly for helping digestion.
• Now, mix the spices with the urad dal. Grind everything into a coarse paste. Do not over-process; there has to be texture in the filling. After making the filling, put that aside and now attend to the pooris' dough.
• Take one cup of whole wheat flour in a mixing bowl. Add salt to taste, and one tablespoonful of oil to enrich the dough and make it more elastic; thereafter add water gradually to the above flour mixture and knead it into a soft pliable dough that should neither be too sticky nor too dry but smooth to handle, then cover it with a damp cloth and let it rest for around 20 to 30 minutes. This resting time allows the gluten to relax, and when you roll it out, you get a much more pliable dough.
• Once you have rested your dough, make small balls about the size of a golf ball. Take one ball, flatten it a little, and then place at the center a large spoonful of urad dal filling.
• Now carefully gather the dough edges around the filling and pinch together to seal the filling inside. Gently roll it out with your fingers and with a rolling pin into the desired round poori, without damaging the filling.
• Fry the pooris. Heat oil in a deep frying pan until it is hot but not smoking. Carefully slide one rolled poori at a time into the hot oil. As they hit the oil, they will puff up perfectly. Fry until golden brown for around a minute or two. The sight of these fluffy, golden pooris is irresistible.
• Bedmi poori tastes its best with a sour pickle, hot or cold served with cooling yoghurt or raita. The spicy, lentil-filled poori complemented by a refreshing side is a balanced meal - it feels fulfilling and delicious.
• You will surely love bedmi poori, either when you are eating it yourself or making it for your guests. It will warm up the table for you, much like any other hearty Indian home cooking.