Kachori or Bedmi Poori is a delicious type of Indian bread that is commonly made in most parts of northern India. They are crisp, and spicy and taste great with most curries. The addition of the bedmi pooris gives a whole new experience to the festival meal.
Bedmmi Poori is usually a part of Saatvik thali which is a simple homecooked meal consisting of rase wale aloo tamatar, khatta meetha kaddu, boondi raita, and chawal ki kheer.
It is different from regular pooris as these are stuffed with urad dal filling. They are crispier and deeper golden brown than usual pooris. They are also spicy and fulfilling.
Kachori or bedmi poori is a part of festival meals in Jain households. It is a must for us to complete the meal of aloo tamatar, khatta neetha kaddu, and boondi raita. Together these dishes make the quintessential saatvik thali in our homes.
Read on to get the quick and easy hack.
Some basic tips to ensure the kachoris come out perfect every time:
- The dough needs to be semi-hard. If it is too hard, it will become too hard like mathri. If it too soft, it will become limp and oily and will not taste good.
- Do not rest for longer than 20-30 minutes, or else the dough will soften and pooris or kachoris will come out oily and brittle.
- Do not add water while grinding the dal on the stone grinder, or else it will become moist and the pooris will tear when rolling.
- They are crispier and deeper golden brown than usual pooris.
- Also, the stuffing needs more time to cook from the inside. So be careful not to over-brown them but should be deeper brown than regular pooris.
- You can grind the dal in a mixer grinder too but it usually leads to moist filling. If you need to grind it in a mixer grinder, then I suggest partially drying your dal by dry roasting, or sun drying> excess moisture will evaporate and you will get a dry filling.
Hack: You can also use store-bought moong dal namkeen or any other dal namkeen to grind into a coarse powder. Use it as a filling to make bedmi pooris.
Kachori or Bedmi Poori
Ingredients
for the dough
- 1½ cup whole wheat flour
- ½ tsp carom seeds ajwain
- to taste salt
- 2 tsp vegetable oil
- water for kneading
for the dal stuffing
- ¼ cup split black gram urad dal
- a pinch asafetida
- ¼ tsp red chili powder
- ½ tsp coriander powder dhania powder
- ¼ tsp fennel seeds saunf
- to taste salt
Instructions
for the dough:
- Take flour in a flat dish (parant or thali with high side edge). Add carom seeds, salt & oil into it. Mix evenly using your fingers.
- Knead the ingredients into a semi-hard dough using sufficient water. To check, push a finger into the dough, if the dough springs back slowly, it is ready. Cover with a lightly wet muslin and keep aside for 20-30 minutes.
for the dal stuffing:
- Soak the urad dal overnight or for 4-5 hours.
- Wash and drain the completely.
- Wash a flat grinding stone.
- Transfer the dal to the stone and using the stone rolling pin, roll over the dal in a repeated motion allowing it to grind dal coarsely. You will need to apply pressure to grind as well as ensure that dal doesn’t slip off the stone.
- Do not use any water in this step. Otherwise the stuffing will become moist and the kachoris or bedmi pooris will not come out nice.
- Mix the coarsely ground dal with ¼ tsp red chili powder, ½ tsp coriander powder, ¼ tsp fennel seeds, and salt thoroughly. Set aside.
how to make bedmi pooris:
- Make small balls from the dough and roll them into flat discs of approx 3-inch diameter.
- Scoop 1 tsp of dal stuffing and place it in the center of the disc.
- Bring the edge of the disc close to the centre, concealing the stuffing inside and joining to close it.
- Using few drops of oil, roll out the stuffed dough ball gently. Ensure that you do not press it harshly or else the dough covering will tear.
- Heat oil in a wok. To check if the oil is sufficiently hot, take a tiny pinch of dough and drop in the oil. If it floats up immediately, then the oil is hot and you can start frying bedmi pooris.
- Deep fry the pooris and serve hot with curries.
Notes
- The dough needs to be semi-hard. If it is too hard, it will become too hard like mathri. If it too soft, it will become limp and oily and will not taste good.
- Do not rest for longer than 20-30 minutes, or else the dough will soften and pooris or kachoris will come out oily and brittle.
- Do not add water while grinding the dal on the stone grinder, or else it will become moist and the pooris will tear when rolling.
- They are crispier and deeper golden brown than usual pooris.
- Also, the stuffing needs more time to cook from the inside. So be careful not to over-brown them but should be deeper brown than regular pooris.
- You can grind the dal in a mixer grinder too but it usually leads to moist filling. If you need to grind it in a mixer grinder, then I suggest partially drying your dal by dry roasting, or sun drying> excess moisture will evaporate and you will get a dry filling.
