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.

Written by Maahi Gupta
  Maahi Gupta    Updated 13 Jul, 22

 veg 


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)
  1. Grate soaked Urad lentil with finely chopped Ginger and Green chili into a smooth paste.
  2. You can add 2 tsp of water in grinder for ease in grating. Grated lentil is ready.
  3. In a big bowl, add Maize flour, Wheat flour, Coriander leaves, Red Chili powder, Salt
  4. Add Coriander powder, Mango powder, Garam masala and Asafoetida. Mix well.
  5. Now add the grated Urad Lentil and 2 tsp Oil.
  6. Mix all the ingredients with your hands.
  7. 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.
  8. Box the dough for about 2 minutes. This will help in making soft pooris.
  9. Take a small portion from dough, grease it with oil and roll into thin round shaped poori.
  10. Follow the same pattern to make rest of the pooris.
  11. Add enough oil in a pan and heat it on high flame.
  12. Turn the stove to medium flame, add poori for frying.
  13. Press the corners of the poori using spatula to help it fluff.
  14. Fry the poori on medium flame. It will make them crispy.
  15. When it turns golden brown from both sides, take it out from Oil.
  16. Serve hot Poori with Aloo Subzi. Enjoy!!!
Main Dish
Indian



Author

Written by Maahi Gupta
  Maahi Gupta  
Mother. Cook. Vegetarian. Passionate Indian Food Eater. inHouseRecipes Chef. Photo Editor.