There is no doubt that poori and aloo subzi (potato vegetable) is a match with no match. Connoisseurs of pure vegetarian Indian food are sure to love bedmi poori. Bedmi poori and aloo subzi recipe is a tasty street food of mainly Hindi speaking or neighbouring states of Delhi, Uttar Pradesh, Madhya Pradesh, Haryana, Gujrat and Rajasthan. Bedmi poori is also popularly known as bedmi aloo, bedmi kachori, urad dal kachori, bedvi, bedami or bedmi aloo subzi. This popular street food is mainly consumed for breakfast or lunch. I was introduced to this addictive street food by one of my ex-general managers in New Delhi. Being a foodie, he would discuss all his favourite food joints and one day he mentioned about this place where he used to get his bedmi poori every Sunday. We would often meet at that joint on Sundays and would eat some pooris together. Since then I have also introduced this street food in several food establishments I have worked. As a street food fare, Delhi style, this urad lentil poori is served with a spicy potato mashed stew called the aloo subzi and some places also serve a pumpkin mash along with the bedmi poori and aloo subzi and mixed pickle. All this combines and becomes a flavour that is not only delicious but addictive.
Usually this dish is prepared without onion and garlic and is vegan as well. With almost every popular food item, there are many variations of the same dish. Bedmi poori is no exception. Many cooks/chefs have their own unique recipe and they all state theirs to be the best among the rest. This calorie rich food makes it an indulgent breakfast and is usually served during a special occasion. The thickness of the bedmi poori differs according to the region where it is prepared. There are two ways to make the dough for bedmi poori. The first one involved grinding the spices and the urad lentil along with the whole-wheat flour to make the flour coarse to make a stiff dough. The second method involves grinding the urad dal separately and then mixing it with spices to make a filling and then filling it up in the prepared whole wheat dough. Then the dough is divided into small balls which are rolled flat and the deep fried. Sometimes they are half fried and then again deep fried to make them even more crispier. Whatever method you choose the result is delectable crispy poori pillows served with spicy hot aloo subzi.
Bedmi poori
Ingredients
For stuffing
Urad dal 1 cup
Oil 3 tbsp
Ginger chopped 1 tbsp
Green chili 2-3 nos.
Asafoetida ½ tsp
Red chili powder ½ tsp
Coriander powder 1 tbsp
Fennel seeds powder 1 tsp
Roasted cumin powder ½ tsp
Amchur powder ¼ tsp
Garam masala powder ½ tsp
Coriander leaves, chopped 1/3 cup
For poori
Whole-wheat flour 2 cups
Semolina ½ cup
Salt to taste
Oil 1 tbsp
Water as required
Oil to deep fry
Method:
Soak the urad dal for 3-4 hours and grind the dal to a coarse mixture using very little water.
Prepare a ginger and green chili paste by using little water and keep aside.
Heat 3 tbsp oil in a heavy bottom vessel and add asafoetida and allow to sizzle.
Add the ground urad dal paste and stir well to avoid the dal sticking to the vessel.
Sauté for 4-5 minutes and add the ginger and green chili paste, salt, red chili powder, coriander powder and amchur powder.
Mix well and vigorously to get a crumbly texture, then add the fresh chopped coriander leaves and keep aside.
In a separate bowl combine the whole wheat flour, semolina, salt, oil and water and make a firm dough.
Also add the prepared urad dal mixture to the flour mixture and make a dough, the dough must be firmer than a roti dough.
Divide the dough into 30 gm dough balls and roll them flat into circular disks and keep aside.
Heat oil in a wide mouth vessel over high flame, once the oil is hot reduce the flame to medium heat.
Slide the prepared dough disk into the hot oil and gently press the dough to allow it to puff up.
Flip the dough and baste the poori with hot oil using a spoon to make it more crispy.
Once the poori is golden brown in colour remove from flame and serve with prepared aloo subzi.
Note: While grinding the urad dal do not make a smooth paste, the coarser the mixture the crispier will be the bedmi poori. You can also keep the filling and the flour dough separate and fill the lentil filling in the dough balls, flatten them and then deep-fry them. Also, half fry the poori on medium flame for a short time and remove from oil. Then increase the flame and deep-fry over high heat for shorter duration to make it more crispy and golden brown in colour.
TRADITIONAL: Bedmi poori is pure vegetarian Indian food. Photo by the author
