Bedmi poori

3 cups Whole wheat flour
1 cup Dhuli urad dal / Skinned black lentil
2 inch Ginger
3-4 Green chilies Chopped
1/4 cup Oil Plus for frying
2 tsp Salt
2 tsp Fennel powder
1 tsp Coriander powder
1/2 tsp Red chilli powder
1 tsp Dry mango powder
1/4 tsp Hing

Wash and soak Urad dal in enough water for 6-8 hours.
Drain the water completely.
Grind the dal with ginger and green chilies in a blender to make a coarse paste.
Add little water if required.
Add whole wheat flour in a bowl.
Now add the dal paste, 1/4 cup oil, salt, fennel powder, coriander powder, red chilli powder, dry mango powder and hing in the flour.

Mix everything nicely.
Add little water and knead a tight dough.
Cover and keep the dough aside for 10-15 minutes.
Make small balls from the dough.
Roll the balls using little oil to a 3-4 inch circle.
Heat oil in a pan.
When the oil is hot, deep fry the pooris till golden brown from both the sides.
Remove the poories on a kitchen towel lined plate.
Serve hot with heeng zeere ke aloo.
Recipe Notes
The dough to make bedmi poori should be tight just like poori dough.

Double frying method ensures the poories fluff up properly.