Bedmi Poori ~ Punjabi Style Puri Recipe

Bedmi Poori the Punjabi Style Puri Recipe is made with urad dal paste. With the spices and masalas we use, it makes for a delicious Sunday Breakfast. The side dishes served with it make a complete meal.

I have already many different Bedmi Pooris shared, this recipe is different from the rest, and I adapted mine from here. I had made it for our Sunday Breakfast and when I make Pooris, I have to make Chana Masala as Chinnu likes only that.

So I planned in such a way that I tried a Punjabi version of chole masala along with Lasooni Moong Dal for the whole platter. Since all thalis need a sweet, I made the Kesar Seviyan Kheer. On the whole, it was a very delicious experience.

Bedmi Poori is part of the Punjabi Bedmi Puri Nasta Thali shared today. In C4AS, it's a traditional Bengali paratha.

Thalis & Platters

Week 1 - Platters for Kids

Pyjama Party for Day 1
Sandwich Platter for Day 2
Fusion Platter for Day 3
Pizza Party for Day 4

Week 2 - Thalis featuring Regional Cuisines - Veg Thalis

Dussehra Festival Thali for Day 1
Summer Special South Indian Vegetarian Menu for Day 2
Vegetarian Thali Menu List for Day 3
Gummadikaya Pulusu ~ Vegetarian Lunch Thali for Day 4
Varalakshmi Vratham Festival Thali for Day 5
Weekend Party Vegetarian Thali Menu for Day 6

Week 3 - Thalis featuring Indian Flatbreads

Bajra Methi ki Poori aur Sabji Thali for Day 1

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Bedmi Poori ~ Punjabi Style Puri Recipe

Bedmi Poori the Punjabi Style Puri Recipe is made with urad dal paste along with spices and masalas for a delicious Sunday Breakfast. The side dishes served with it makes a complete meal.

Course Breakfast, Dinner

Cuisine Punjab

Keyword Stuffed Pooris

By Cook Method Deep Fried

Occasion Weekend Special

By Diet Kid Friendly

Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes

Author Srivalli

Ingredients

• 2 cups Wheat Flour
• Salt to Taste
• 1/4 tsp Baking Soda
• 1/2 cup Urad Dal
• 2 tbsp Cooking Oil
• 1/2 tsp Cumin Seeds
• 1/2 tsp Coriander Seeds crushed
• 1/2 tsp Fennel Seeds / Saunf
• A Pinch Asafoetida / Hing
• 1 tbsp Ginger Garlic Paste
• 1 tsp Coriander Powder
• 1 tsp Red Chilli Powder
• 1 tbsp Coriander Leaves chopped
• Water to knead the dough
• Cooking Oil for frying

Instructions

• Soak urad dal for 3 to 4 hours. Grind it into a coarse paste using very little water.
• Coarsely grind the whole spices and keep it aside.
• Heat 2 tbsp oil in a nonstick pan. Once hot, add the ground paste and all the spice powder along with salt and hing.
• Add ginger garlic paste and saute for another few seconds.
• Now add coriander powder, red chili powder, and salt. Cook it till it leaves the sides of the pan for about 7 to 8 minutes.
• Take off the flame. Add chopped coriander, mix and allow it to cool.
• Now take whole wheat flour, salt, and baking soda in a mixing bowl. Mix it well.
• Add cooled urad dal mixture to it and using little water at a time, knead into a stiff smooth dough. Cover and keep for 10-15 minutes.
• Heat oil in a Kadai for deep frying the pooris.
• Divide the dough into equal balls and roll out discs.
• Gently slide the pooris and cook on both sides.
• Drain on a kitchen towel.
• Serve Bedmi Poori with chana masala and dal.

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