I’m very fond of pooris. Since my childhood, this used to be my breakfast every Sunday. Though at that time we used to get it from market only.
In my hometown, Patiala, there is a very small but famous poori shop ‘Mota Halwai’. His pooris (bedmi) are just irresistible. He serves it with only one sabzi… Aloo ki sabzi laced with lots of oil. Still we loved to dunk our bedmi poori into that super oily aloo sabzi. Even now whenever I go to Patiala, my brother takes me to Mota Halwai’s shop. This shop in a very busy area of Patiala. As he serves pooris on new paper, so we take our plates along with us, sit in our car and enjoy those pooris.
After my marriage, I started making it at home. My kids have also inherited taste for pooris from me. So it is our regular Sunday brunch.
Yesterday being Sunday, I made two types of pooris (since I also needed pics for posting for mega marathon)….. Achari Masala Poori and Bedmi Poori.
Though at halwai shop, bedmi Poori is made with all purpose flour/maida, I make my pooris with whole wheat flour. Another variation I do is, they stuff pooris with bedmi mixture and I just knead it in the dough making it easier for me. Either way, it is just delicious.
Here is my post for letter B: Bedmi Poori