Indian Cooking Tips: How To Make Bedmi Poori With Leftover Dal (Recipe Video Inside)


Bedmi poori is finest loved with rasedar aloo ki sabzi, nagori halwa and raita

Highlights

  • A quintessential bedmi poori is manufactured from wheat flour, with spicy urad dal
  • This recipe makes use of cooked moong dal to arrange the dough for poori
  • Bedmi poori is finest loved with rasedar aloo ki sabzi, nagori halwa

There is not any denying the truth that spicy and greasy ‘desi’ meals defines satisfaction! If you occur to be somebody who swears by indulgence, then we’re right here to shock you with a lip-smacking recipe of bedmi poori. Famous in Uttar Pradesh and components of Delhi, sizzling and crispy bedmi poori could be a winner in your plate all year long. These pooris, paired with rasedar aloo ki sabzi, nagori halwa and raita, are normally relished as a preferred breakfast merchandise.

A quintessential bedmi poori is manufactured from wheat flour, with spicy urad dal stuffing. However, this recipe, shared by vlogger Reshu, on her YouTube channel ‘Cook With Reshu’, contains leftover cooked moong dal, giving a healthy-boost to the dish. Alongside, the recipe added atta, besan, purple chilli powder, salt, garam masala and saunf to knead the dough. Let’s check out the recipe!

Here’s The Recipe Video For Bedmi Poori With Leftover Dal:

Also Read: Have Left Over Dal Tadka At Home? Add These Ingredients And Make Crispy Patties With It

This bedmi poori recipe is easy and will be ready very quickly. All you want to remember is- the dough must be completely kneaded to get the crunch of the pooris.

Here Are Few Tips To Knead Perfect Dough Effortlessly For This Recipe:

  • Make certain you knead the dough with the dal; attempt to not use extra water.

  • Knead tight dough to get crispy pooris. For doing so, ensure you don’t pour the entire dal at one go.

  • Rest the dough for 4-5 minutes earlier than you begin frying the pooris.
  • Knead the dough once more with some oil, after resting. This performs an vital function in getting the crunchy texture of the pooris.

What are you ready for? Wear your apron and rush to the kitchen and deal with your self with a delicious meal.

Happy Cooking!

About Somdatta SahaExplorer- that is what Somdatta likes to name herself. Be it by way of meals, folks or locations, all she craves for is to know the unknown. A easy aglio olio pasta or daal-chawal and a very good film could make her day.



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Shekh Shahrukh

Shekh Shahrukh is a digital marketer, Entrepreneur, and a Journalism student at Delhi University. A news writer by day and news seeker by night, he is loathed to discuss himself in a third person but can be persuaded to do so from time to time.

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