I have never had Bedmi poori in my life. The closest that I had a chance of having the same was while I was in Delhi and D had promised to take me for the same. If ever a poll been done, the most popular Sunday breakfast would be luchi (deep fried flat bread made with wheat flour), closely followed by? Let me know your choice. I will come up with mine by the end.
For whatever reasons, Bedmi Poori didn’t happen but I could convince D to write about her experience of Bedmi Poori at Chandni Chowk.
“While new chefs are coming up with revolutionary dishes and new cooking styles, there are some old food wizards that sit through centuries old, tried and tested recipes. They have their equations and proportions sorted out and secrets passed from one gen to next. Their steady flow of customers substantiates that they cracked the correct code years ago and they can continue their business, unruffled.
Bedmi poori with its aloo sabzi in Shyam Sweets, Chawri Bazaar holds one such secret recipe that is now held with its fifth generation. Deep fried, puffy and happily dancing in humongous, piping hot kadais, these bedmi pooris derive their crunchiness from the ground urad lentil that is stuffed as pithi. Served with spicy rase waale aloo sabzi and petha sabzi (at another time we were served chole), they provide a great depth of flavours when a bite is taken of a crispy poori dunked in sabzi and then in aloo gravy. Pickled carrots and tangy achaar completes the palate tingling experience.
It’s said that the essence and soul of high gastronomy is in the local. Shyam sweets proves the point by holding the heart strings of its faithful customers through its bedmi poori and aloo sabzi combination.”
I would definitely try this out next time when I am in Delhi and will be extremely cautious keeping in mind the strength and weakness of my digestive system and D will have to take me only. Madhushree prepared this at home and with the Pooris, we had Mathura ke dubki wali aloo which definitely calls for one more blogpost. I can safely say as much that Bedmi Poori is heavy and don’t equate it with normal luchi. It will be as blasphemy as comparing Venkatesh Prasad with Brett Lee as a fast bowler. I had 3 and it was almost like a thanksgiving meal.
I am not a breakfast person during working days. However Sunday, for me has to be a lavish affair where I like to feast like a king. Here are my choices of Sunday breakfast what are yours?
- Noodles and not Maggi. The noodles need to have fried onions, eggs and vegetables
- Radha Bollobhi with gorgeous spicy Alur Dom
- On working days, it is cereals, fried eggs or breads.
There are multiple recipes of Bedmi Poori on the web but you may try this out also.
Bedmi Puri as a Sunday breakfast
- 1 cup urad dal soaked overnight
- 1 3/4 cups aata or whole wheat flour
- 1/4 cup sooji
- 1 1/2 tbsp Ghee
- 2 tsp fennel seeds
- 1 tsp Ginger Paste
- 1 tsp aamchur
- 1 tsp Cumin Powder optional
- 1/2 tsp heeng you can use more or less depending on the potency of the heeng
- Salt To Taste
- any white oil for deep frying
- Strain the soaked urad dal and drain all the water out.
- Grind the urad dal in to a paste using as little water as possible, perhaps less than half a cup.
- Now in a deep bowl, take the rest of the ingredients and add the dal paste.
- Slowly mix everything up and knead in to a dough. It is sticky in the beginning but comes together after persistent kneading. Sprinkle some more aata if required or water if required.
- Once you have a smooth dough, make small round balls out of it.
- In the meanwhile, heat some oil in a wok for deep frying the puris.
- Flatten out each ball and roll them out into 4 to 5 inches in diameter. It should be reasonably thin, like any puri.
- When the oil is hot, slowly deep fry the puris till they are puffed up.
- Serve them hot with some alu ki sabzi.