Makki Bedmi Poori Recipe – Maize Fried Flour – Video
Bedmi poori with Makki ka atta is a north Indian dish, popular in winter season. We create a combination of Ural Dal and Maize flour to get a new taste.
Maahi Gupta Updated 13 Jul, 22
Makki Bedmi Poori Recipe – Maize Fried Flour – Video
Bedmi poori with Makki ka atta is a north Indian dish, popular in winter season. We create a combination of Ural Dal and Maize flour to get a new taste.
- 1 Cup Maize flour (Makki ka atta)
- 1 Cup Urad Dhuli Dal (Soaked in water for 2 hours)
- 2 Tsp Wheat Flour
- 1 Number Green Chili (Chopped)
- 1 Inch Ginger
- 1 Tsp Green Coriander Leaves (Cilantro)
- 1/4 Tsp Red Chili Powder
- 1/4 Tsp Mango Powder (Amchoor)
- 1/4 Tsp Garam Masala
- 2 Pinch Asafoetida (Hing)
- 1/2 Tsp Coriander Powder
- 1 Tsp Salt
- 1 Cup Oil (For frying)
- 1/2 Cup Warm Water (For Making Dough)
- Grate soaked Urad lentil with finely chopped Ginger and Green chili into a smooth paste.
- You can add 2 tsp of water in grinder for ease in grating. Grated lentil is ready.
- In a big bowl, add Maize flour, Wheat flour, Coriander leaves, Red Chili powder, Salt
- Add Coriander powder, Mango powder, Garam masala and Asafoetida. Mix well.
- Now add the grated Urad Lentil and 2 tsp Oil.
- Mix all the ingredients with your hands.
- Add warm water, only if it is required because the lentil itself contains water. Hence you should not need more than 2-3 tsp of water.
- Box the dough for about 2 minutes. This will help in making soft pooris.
- Take a small portion from dough, grease it with oil and roll into thin round shaped poori.
- Follow the same pattern to make rest of the pooris.
- Add enough oil in a pan and heat it on high flame.
- Turn the stove to medium flame, add poori for frying.
- Press the corners of the poori using spatula to help it fluff.
- Fry the poori on medium flame. It will make them crispy.
- When it turns golden brown from both sides, take it out from Oil.
- Serve hot Poori with Aloo Subzi. Enjoy!!!