Bedmi Poori

40 mins
Prep: 30 mins | Cook: 10 mins | Servings: 4


  • 1 cup, Dhuli Urad, Soaked for 5-6 hours
  • 2 ½ cups, whole wheat flour
  • ½ tsp asafetida
  • 1 tsp, ginger, grated
  • 2 ½ tsp, fennel powder
  • 1 tsp red chili powder
  • 2 tsp, coriander powder
  • ½ tsp, cumin seeds
  • 1 tsp, amchoor
  • 1 tbsp oil
  • Salt as per taste
  • Oil for deep frying
  • Water for kneading


  1. Drain the water from the soaked urad dal and add it to the blender. Blend the dal to a coarse paste without using any water
  2. Transfer the ground dal in a large bowl
    Add rest other ingredients and spices. Mix them all well
  3. Gradually add water to knead the dough
  4. Knead it well to make medium soft consistency dough. Cover the dough with damp cloth and keep it to rest for 30 minutes
  5. Heat enough oil in a kadhai or deep pan
  6. Give a one good knead to the dough and divide into 18-20 equal sized small balls
    Take one ball and roll out into a disc of 4 inches
  7. When the oil is hot enough, gently slide in the rolled poori and fry it on medium high flame from both sides until puffed golden brown.
  8. Take it out on an absorbent paper. Proceed the same way with all the balls.
  9. Serve them hot and crisp with Any potato curry or vegetable curry of your choice