Bedmi Paratha ? Yes don't be surprised, you can make and enjoy Bedmi Paratha as much as you like to enjoy Bedmi Poori. Bedmi Paratha are just as tasty as the Bedmi Pooris and these paratha can be enjoyed with rasadar aloo ki Sabji.
If you are of Indian origin, you must know what I am talking about, one of the best breakfasts of the region of North India - Few years back I had the chance to enjoy Bedmi Poori with Aloo ki Sabji on my trip to India in Delhi.. since then I wanted to try it.
📖 Recipe
Bedmi Paratha
A flavourful North Indian breakfast paratha made with spiced urad dal and wheat flour dough. Crisp on the outside and soft inside, traditionally served with aloo sabzi, yoghurt, or chutney.
Ingredients
- 1 cup black gram urad dal
- 2 tablespoons yellow moong dal
- 4 cups whole wheat flour chapati atta
- 2 teaspoons fennel seeds
- ½ teaspoon carom seeds ajwain
- 4 large green chillies
- 2 inch ginger
- 2 tablespoon red chilli powder
- 3 tablespoons ground cumin and coriander
- 1 teaspoon dry mango powder amchur
- salt to taste
- ½ teaspoon asafoetida hing
- ¼ teaspoon garam masala
- 5 tablespoons oil for dough
- oil for cooking the paratha
Instructions
- Rinse both dals thoroughly and soak in cold water for at least 4 hours.
- Drain and wash again, then add to a grinder along with green chillies, ginger, and fennel seeds.
- Grind to a coarse paste without adding water.
- In a large mixing plate or bowl, combine whole wheat flour, dal paste, all spices, oil, and carom seeds.
- Mix well and knead into a semi-firm dough, adding a little water only if needed.
- Cover and rest the dough for 30 minutes.
- Knead again briefly and divide into equal portions.
- Roll each portion into a ball, then flatten and roll into a circle using a rolling pin and dusting flour as needed.
- Heat a tawa or griddle over medium heat.
- Cook the paratha for about 20 seconds, until light bubbles appear, then flip.
- Apply a little oil and cook until brown spots appear.
- Flip again, pressing gently with a spatula while cooking for even crisping.
- Repeat flipping and pressing until fully cooked and crisp to your liking.
- Keep warm and repeat with remaining dough.
Notes
- The same dough can also be used to make deep-fried puris.
- Adjust spice levels to taste depending on preference.
Nutrition
Calories: 159kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 46mg | Potassium: 125mg | Fiber: 6g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
Hayley Dhanecha says
The coarsely ground urad dal filling spiced with fennel, ginger and green chilli stuffed inside that crispy layered paratha is such a classic combination, and with a bowl of aloo sabzi and a dollop of butter on the side this is the kind of breakfast that keeps you going all day.