Poori is very close to my heart and I am sure I am not the only one. I wait eagerly for every Sunday so that I can have chole bhature or poori aalu in breakfast. Whenever I get bored of a regular poori, this bedmi poori which is made from scratch at home, bring an additional excitement to Sunday breakfasts. The subtle notes of spices and crunchiness of urad daal adds so so much flavour to the regular pooris.
A very classic and popular breakfast which one would find in the by lanes of old Delhi and Uttar Pradesh, is now even easier to make it at home with the ready to use mix which you just need to add some lukewarm water and knead it and rest it for 20-30 minutes. At our home, it is usually relished with khatta meetha kaddu (pumpkin) ki sabzi, aalu ki sabzi and raita. It goes well with any curry for that matter.
Directions to use: Add the mix in a bowl, add some lukewarm water to make a firm dough. Knead well and rest for 20-30 minutes. Roll and fry them on medium flame until golden brown. Salt is already added, add more if needed.
The whole wheat flour used in this mix is milled to our specifications in our local flour mill. Each and every spice is handpicked, dry roasted and ground to perfection at home.
Ingredients: urad daal, whole wheat flour, black salt, rock salt, fennel seeds, black pepper, coriander, Kashmiri red chilies, cumin, asafoetida / Heeng.
Pack contains 400 gms; makes about 15-18 medium sized pooris.
Shelf Life: 6 months.
Storage: Store in a cool and dry place, away from direct sunlight.