“In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot and a mom.”
Barbara Costikyan (10/22/84 New York Magazine) ‘Charles Wysocki’s Americana Cookbook’
The other day I went to Rasoda the Rajasthani restaurant at Old Goa, I was looking up the menu and I spotted Bedmi Puri, I realized I had even forgotten that it existed.
So this time when I didn’t have to cook of anyone other than me, the first dish I pulled out was the Bedmi Puri. I remembered my grandmother’s proportion was
¼ cup urad daal soaked.
¾ cup wheat flour
2tbsp. of hot oil
Salt to taste,
Knead the dough divide into 8 -10 portions roll and deep fry. But another authentic Rajasthani friend mentioned that she added
A pinch of asafetida
¼ tsp. of Kalonji (onion seeds)
½ tsp. dry ginger powder.
½ tsp. chili powder.
Somewhere I was sceptic if a poori with all these addenda would raise up. But interestingly it did. Of course traditionally Bedmi is breakfast and is eaten with Potato sabzi.
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