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.