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Thursday, March 28, 2013

Bedmi: A Rajshtani Puri


Bedmi
Bedmi is a traditional Rajasthani poori which is prepared by kneading dough containing refined flour, ground urad dal or moong dal and some spices. This delicacy is generally relished by the Delhi heights and is available in every corner of the city.
This rajasthani poori should be perfectly fried until it is inflated and acquires a reddish-brown color. The texture of the poori should be crispy, so then only the traditional delicacy can be enjoyed. It should be served hot with a wide range of pickles, sauces, chutneys and sweet dishes. Mostly, this bedmi poori is best accompanied with aloo ki sabji or with any vegetable sabji.
The perfect way to enjoy this cuisine is at breakfast time with hot jalebis. It is a fast food which is less time consuming and easy to prepare. Especially, children enjoy eating bedmi. It is said to be a dish for everyone, but should be consumed occasionally. 
Ingredients:
The key ingredients required for preparing 6 servings of this traditional Rajasthani cuisine are:
  1. 250 grams refined flour
  2. 75 grams semolina
  3. 75 grams urad dal or moong dal
  4. ½ teaspoon garam masala
  5. ¼ teaspoon coriander powder
  6. ¼ teaspoon red chili powder
  7. Oil for deep frying
  8. Salt to taste
Method of preparing Bedmi Poori
  1. The first and the vital step of preparing this recipe is to grind urad dal or Moong dal, coriander powder, red chili powder and garam masala.
  2. In a mixing bowl, the prepared paste is added in the refined flour. Even, oil is added to the refined flour.
  3. After the oil is added, semolina should also be integrated and mixed thoroughly to prepare dough.
  4. The dough is prepared by kneading the mixture with water. After the dough is done, small balls are equally divided.
  5. These small balls are flattened in a circular shape with the help of a roller and then are deep fried in a shallow pan. The bedmi should be fried until the poori blows up and turns light golden.
  6. Before serving, the Bedmi should be kept on paper towels so that excess oil can be soaked. It should be generally served hot with side dishes.
    This Rajasthani cuisine is a rich source of carbohydrates (refined flour), proteins (moong or urad dal), and fats (oil). It is a food for all, but it should be consumed in lesser amounts due to its oil content as it is deep fried. This may cause harm to people suffering from cholesterol, obesity and heart disorders.