For the second day of Cooking for a TV Soap, Iss Pyar Ko Kya Naan Doom, I decided to make the Bedmi Pooris that Khushi makes. From the start till date, we get to see many occasions when Khushi ends up dishing out different varieties of Pooris.
Arnav doesn’t know Khushi’s birthday and her family folks get upset that he forgot. She goes to her Buaji’s house to get their blessings and our hero rushes out to bring her back. On knowing that he really wants to convince the family, Buaji challenges him to eat what she asks. They show a mountain of pooris and we see the suave Arnav eating the whole lot without any protest. Khushi is still not convinced and back home, he tries to woo her with what he thinks might please her. He asks his Nani, who makes the best Mathura Ki Aloo-Poori, to make it for breakfast.
I was so tempted to make these Mathura Ki Aloo-Poori but I settled to make Bedmi Poori.
So for today’s post it is going to be Bedmi poori
. When I checked out the video that they clearly show the Bedmi pooris that were puffed up real good. Mine didn’t turn out all that puffed, however the taste were not compromised.
I was talking to Vaishali and she said her Bedmi Poori
comes out very well. Bedmi Poori is an old Delhi speciality. Vaishali says that though this is normally served for breakfast throughout the year, they prefer to serve it in winters as it is cooked in pure ghee and is really heavy.
Bedmi Poori is a bread made of wheat flour stuffed ground udad dal. The Bedmis are served with Aaloo sabzi, which is topped with a tangy and spicy chutney.
For the Dough
Wheat flour – 2 cups
Ghee – 1 tsp
Salt to taste
Water to knead
In a wide bowl, take all the ingredients and adding water slowing knead to a tight dough. Rest it for 5 mins.
For the Stuffing
Urad Dal – 1/2 cup
Hing a ping
Cumin Seeds – 1/2 tsp
Saunf – 1 tsp
Kalonji – 1/2 tsp
Red Chilli powder – 3/4 tsp
Garam Masala – 1/2 tsp
Salt to taste
Oil – 1 tsp
How to make the stuffing
Wash and soak the urad dal for 30 mins. Drain the water and grind to a coarse paste.
In a non stick pan, heat oil, add the ground udad dal, then all the spices along with salt. Cook till the dal gets cooked and starts leaving the sides.
When the paste comes to a lump, remove aside and allow to cool down. Divide them into small balls.
How to make the Bedmi Pooris
Knead the dough again, divide into equal balls. Just as you do stuffed parathas, press the ball in middle, flatten the sides, place the Urad dal balls in the center and bring the sides of the dough together to completely enclose the urad balls.
Dust with flour and gently roll out as discs.
Heat a kadai with oil to deep fry. When the temperature is right, gently drop in the bedmi pooris, press on the top so that pooris puff out. Flip on the other side and cook till the inside is also done.
Drain using a slotted ladle to a kitchen towel.
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