Agra's Bedmi PooriSunday, January 31, 2016
When we went for our first ever long vacation two years ago, we chose to be at Agra. Those who have been following my blog from day one would know that we were living apart pursuing our career while I waited for a visa to KSA. It took almost a year before I could join F in Yanbu. I wanted to cover all the incredible tourist locations in India with him and so started with Agra.
So off to Agra to watch the Taj and ended up eating countless Bedmi pooris at the hotel restaurant. We never got bored of having bedmi pooris all the days we stayed there. Being foodie, I have always associated a vacation time with the food I relished. We try most of the spread and have our personal favourites by the time we check-out. Bedmi poori was one of them but unfortunately never got to have it ever and almost forgot about it.
When I saw this post, I was instantly reminded of our vacation and the hot bedmi pooris we got served each morning. As I did not have certain ingredients in that recipe I just gave it a miss until I came across this site which I used to make these pooris. I then made the aloo debki from Farruk's blog to go with the it. The second time I made these on a weekend for brunch.. along with some south Indian poori bhaji so got to click a day light picture and actually haven't done a minuscule of editing... am too lazy these days.. and with the wifi, I have so many series to catch up! :-P
Those of you who never had Bedmi Pooris, it resembles our good old wheat flour pooris but has more flavour of the dals and spices. In this recipe, I used both mung and urad dal, you can just use one of them too.
Agra's Bedmi Poori
INGREDIENTS:2 cups wheat flour
1/2 cup semolina
2 tablespoon Oil
1/2 cup split moong dal
Salt to taste
1 1/2 teaspoons coriander powder
1/4 teaspoon red chilli powder
1/4 teaspoon garam masala
2 to 3 green chilli
1" ginger grated
Oil - to deep fry
- Soak the moong and urad dal in the water for at least 2 hours
- Drain the water and add it into the blender along with ginger and green chilli.
- Grind it to form a paste but not too thin and transfer to a bowl
- Add salt, coriander powder, red chilli powder, and garam masala and mix well
- Add flour and semolina along with some oil into the dal paste
- Start kneading with luke warm water to form a tight dough
- Cover the dough and let it rest for 30 minutes
- Knead the dough with greased hands and make equal sized balls
- Heat oil in a pan.
- Roll a dough ball into a flat disc not too thin
- Deep fry by flipping and turning the sides, till golden.
- Repeat for each dough ball
- Serve them with Aloo Debki or any bhaji
So, that's my story behind Bedmi Pooris, what's yours?