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Friday, 10 August 2012

Bedmi Puri / Poori Recipe | Uttar Pradesh Street Food Recipes | Dal Stuffed Puri / Poori

As you all know Mathura is Lord Krishnas Birthplace so here is a famous Mathura Breakfast Dish.
Bedmi Puri / Poori is found in every street corner and is served with the famous Mathura Alu Sabzi.

love love love it
Check out this traditional recipe and give it a try.

For 8 Bedmi Puris
start by soaking 1/2 cup urad daal for 6 hours
spices used
red chili powder 1/2 tsp
grated ginger 1/2 tsp
fennel seeds 1/2 tsp
green chili 1 chopped fine
hing(asafotida) less than 1/2 tsp
cumin seeds 1 tsp
salt to taste
for the dough
1 cup wheat flour
1/2 tsp semolina
1 tsp ghee
1 tsp salt
water to bind
make a stiff dough and cover.Allow to rest 10 min.

To cook start by cooking all the spices in a little ghee and add the ground urad daal paste.
Cook on a low heat till the urad daal gets coated with the spice mix.
Scrape out the bottom of the pan as you saute.
Allow this to cook on low for 5/7 min and your done.Make tiny balls and let it cool.
When the daal mix is cooling,make the dough.

After the daal mix has cooled
stuff the urad daal mix into the dough ball and roll out
Fry till puffed up and light brown.
 My tip for making perfect pooris/puris.
1.Make sure the dough is not too soft.
2.Do not roll it into a thin circle,keep it a bit thick
3.Never dust flour while rolling a puri,dip in oil and roll
4.While frying puris flip once once,after cooking once side,flip one time then cook the other side.
Turning puris/pooris more than once will soak up all the oil and the dish is a fail.So one flip is all you need.

If you keep these tips in mind you will never have soggy puris that are soaked in oil.

   Serve this for Krishna Janmashtami (Lord Krishna's Birth day).


Sent to Divyas page and Paris page

1 comment:

  1. Amrita, thankyou for sharing this recipe. It sounds delicious.


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