Bedmi Poori Recipe - Spiced Split Black Lentil Pooris

Step 1: 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

Step 2: Take care not to burn them

Step 3: Cool them down and grind into a coarse powder and reserve for later use

Step 4: Drain the water from the soaked urad dal/split black lentils and add it to the blender

Step 5: Blend the dal to a coarse paste without using any water

Step 6: Transfer the ground dal in a large bowl

Step 7: Add ground chilli-coriander powder, amchoor, a teaspoon oil, ginger, salt, fennel powder and asafoetida and mix well to combine

Step 8: Add the wheat flour to this and gradually add a little water at a time, as needed, to knead the dough

Step 9: Knead it well to make medium soft consistency dough which is firm, yet soft and pliable

Step 10: Cover the dough with damp cloth and rest it for 30 minutes

Step 11: After 30 minutes, knead the dough one more time, thoroughly

Step 12: Divide it into 18-20 equal sized small balls about the size of a golf ball

Step 13: Meanwhile warm enough oil in a kadhai or deep pan, for deep frying the Bedmi Pooris

Step 14: Take one ball at a time and and roll out into a disc of 4 inches

Step 15: 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

Step 16: Once done remove from the oil using a slotted spoon and place on absorbent paper

Step 17: Proceed the same way with the rest of the dough till none remains

Step 18: Serve the Bedmi Pooris with Dubki Wale Aloo or Aloo Tamatari Curry for a wholesome breakfast