Beyond its taste and health attributes, Bedmi Poori holds cultural importance. It signifies home, warmth, and hospitality. Serving Bedmi Poori to guests is a gesture of goodwill, and its presence in festivals and celebrations makes it more than just food—it's an emotion, a piece of shared history.

Bedmi Poori is a testimony to the fact that traditional foods often carry with them an innate balance of taste, nutrition, and cultural relevance. While the world moves rapidly towards modern, fast-food alternatives, dishes like Bedmi Poori remind us of the benefits of traditional cooking and the rich tapestry of flavors that our ancestors have left for us to savor and cherish.

Bedmi Poori Recipe :

Preparation Time: 1 hour 
Cooking Time: 30 minutes
Servings: Makes about 15-20 pooris

Ingredients:

1. Dinesh Flour Mills Bedmi Atta: 2 cups
2. Urad Dal (Split Black Gram): 1/2 cup grinded Dal
3. Ginger: 1-inch piece, finely grated or made into a paste
4. Green Chilies: 2-3, finely chopped or ground to a paste
5. Fennel Seeds (Saunf): 1 tsp, coarsely ground
6. Coriander Powder: 1 tsp
7. Red Chili Powder: 1 tsp
8. Asafoetida (Hing): a pinch
9. Cumin Seeds (Jeera): 1 tsp
10. Garam Masala: 1/2 tsp
11. Salt: to taste
12. Water: as needed for the dough
13. Oil: for deep frying + 2 tbsp for the dough

Method:

1. Preparation of Urad Dal Mixture:

   • Grind Dal but not complete powder. 
   • Now put some water , ginger and green chilies and grind all together to make a coarse paste.                                                           

2. Preparing the Dough:

   • In a large mixing bowl, take the whole wheat flour.
   • Add the ground urad dal mixture, coarsely ground fennel seeds, red chili powder, coriander powder, asafoetida, cumin seeds, garam masala, and salt.
   • Mix everything well to ensure even distribution of spices and urad dal mixture.
   • Add 2 tbsp of oil and mix again.
   • Gradually add water and knead to form a semi-stiff dough, similar to the consistency of regular poori dough.
   • Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

3. Rolling and Frying the Pooris:

   • Heat oil in a deep frying pan or kadhai on medium heat.
   • While the oil is heating, divide the dough into small, lemon-sized portions.
   • Roll each portion into a ball and then flatten it using a rolling pin into a round shape, roughly 3-4 inches in diameter. Ensure the pooris are not rolled too thin or thick.
   • Test the oil by dropping a small piece of dough into it. If it sizzles and rises to the surface, the oil is ready.
   • Carefully slide the rolled poori into the hot oil.
   • Gently press with a slotted spoon so that it puffs up.
   • Flip and fry the other side until golden brown.
   • Remove the poori using the slotted spoon and place it on kitchen paper or paper towels to absorb excess oil.

4. Serving Suggestions:

   • Serve Bedmi Pooris hot with a side of spicy potato curry (aloo sabji) or a tangy pickle. A bowl of yogurt or raita can balance the flavors beautifully.

Enjoy your sumptuous Bedmi Poori breakfast!

Aloo Sabzi Recipe :

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4-5

Ingredients:

1. Potatoes: 4-5 medium-sized, boiled, peeled, and roughly mashed or cubed
2. Tomatoes: 2 medium-sized, finely chopped or pureed
3. Green Chilies: 2-3, slit
4. Ginger: 1-inch piece, grated or made into a paste
5. Cumin Seeds (Jeera): 1 tsp
6. Asafoetida (Hing): a pinch
7. Turmeric Powder (Haldi): 1/2 tsp
8. Red Chili Powder: 1/2 tsp (adjust to taste)
9. Coriander Powder: 1 tsp
10. Garam Masala: 1/2 tsp
11. Amchur (Dry Mango Powder): 1/2 tsp (optional, for tanginess)
12. Fresh Coriander Leaves: A handful, finely chopped
13. Oil or Ghee: 2-3 tbsp
14. Water: as needed
15. Salt: to taste

Method:

1. Tempering:

   • In a heavy-bottomed pan or kadhai, heat the oil or ghee.
   • Add the cumin seeds and allow them to crackle.
   • Add the asafoetida and slit green chilies. Sauté for a few seconds.

2. Base Preparation:

   • Add the grated ginger and sauté for another minute until the raw smell disappears.
   • Now, introduce the finely chopped tomatoes (or tomato puree) to the pan.
   • Add turmeric powder, red chili powder, and coriander powder.
   • Mix well and cook on medium flame until the oil starts to separate from the masala. This usually takes about 7-10 minutes.

3. Potato Incorporation:

   • Add the boiled and roughly mashed or cubed potatoes to the masala.
   • Mix thoroughly, ensuring the potatoes are well coated with the masala.

4. Final Touches:

   • Add about 1.5 to 2 cups of water (adjust to your desired consistency; some prefer it thick, while others like it a bit runny).
   • Season with salt, mix well, and bring the curry to a boil.
   • Reduce the flame and let it simmer for 5-7 minutes.
   • Sprinkle garam masala and amchur powder (if using). Mix well.
   • Finally, garnish with freshly chopped coriander leaves.

5. Serving:

   • Serve the spicy aloo sabzi piping hot with freshly made Bedmi Pooris. You can also accompany it with some tangy pickles and a refreshing bowl of yogurt or raita.

This aloo sabzi, with its rich and spicy flavors, complements the crispy and hearty Bedmi Poori, making it a beloved breakfast or brunch combo across North India. Enjoy!