Avocado Bedami Poori

• Servings: 2-3
• Soaking time: 1 hour.
• Preparation time: 5-7 minutes.
• Preparing stuffing time: 8-10 minutes.
• Frying time: ~1 minutes(each).
• Total time: 18 minutes. 

‘Avocado Bedami Poori’ and ‘Dahi wala Aaloo (Potato in curd gravy)’ this combo wins everyone hearts in no time. This is actually the variation of Bedami poori; Bedami poori is basically crispy poori stuffed with urad dal (split black gram) and spices, a very- very popular breakfast recipe from U.P.

For the variation I used avocado pulp for making dough, which adds extra nutrition & health benefits as well as colour and flavour.

Ingredients:

For Dough:

• Aatta (wheat flour): 150-200 gm 
• Avocado: 1 no.
• Ajwain (Carom seed): ¼ teaspoon
• Salt: ½ teaspoon
• Cooking oil/ Ghee: for deep frying

For stuffing:

• Urad dal (split Black gram): 50 gm 
• Salt: 2 pinch (as per your taste)
• Asafoetida: 1pinch
• Fennel seed: ¼ teaspoon
• Chat masala: ½ teaspoon
• Chilli powder: ¼ teaspoon
• Ginger: 1”peace
• Green chilli: 1 no.
• Mustard oil/ cooking oil: 1 tablespoon

Preparation:

For making dough:

1. Cut the avocado into two halves: discard the seed, scoop out the pulp with help of spoon, put the pulp into blending jar and blend it till fine paste. Keep aside.
2. Take a wide vessel; pour Aatta, ajwain and salt. Mix well; add avocado pulp and knead to soft dough, if required, put some water (The dough can be made in food processor too). Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

1. soak dal for minimum 1 hour; grind it till fine paste, keep aside.
2. Coarsely grind ginger and green chilli with help of mortar-pestle, keep aside
3. Take fry pan, put oil and heat at medium flame, when smoke begins to come; add fennel seed and asafoetida, sputter for few seconds.
4. Add ground chilli and ginger, fry for a minute; add ground dal, stir fry on medium low flame for 3-4 minutes, add salt, chilli powder, chat masala and coriander powder, continue to cook for couple of minutes or until get the consistency as dough. Now stuffing is ready, keep aside.
5. Divide stuffing into 10- 12 equal parts and make ball.

Method:

1. Divide dough into 10-12 parts (equal no. of part of stuffing), make balls.
2. Roll the ball in 2-3 inch diameter circle; place stuffing in the centre of the circle.
3. Fold it and seal the edges by pleating; fold the edge into the centre and joint properly.
4. Now press this ball slightly with the help of palm; again roll this ball into the wheat flour.
5. Roll this ball with the help of rolling pin gently till approximately 3 inch dia.
6. Now raw Bedami poori is ready; prepare all poori like this, keep aside.

Frying the poori:

1. Heat ghee/oil in a fry pan on high flame; to check if oil is ready put a little piece of dough in the oil it should come up slowly indicating right temperature.
2. Deep fry the poori on medium to high flame; after they start to puff slowly turn over.
3.  Fry till it becomes golden green from both sides.
4. Now, mouthwatering “Bedami poori” is ready to eat with “Dahi wala aaloo (Potato in curd gravy)”.

Avocado Bedami Poori by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.