Bedmi / Bedvi poori and potato curry- A weekend brunch

This is a dish which brings childhood memories with each bite. My mother and my aunt, used to make it in huge quantities as we all had a habit of snacking on this poori.
My mausi and mom used to have it with tea, and sometimes with pickles, while me and my cousin would just grab one from the huge pile in the kitchen and munch on it happily.

Usually this poori is made by stuffing it like a kachori , but we make it by kneading the soaked and grounded dal with the flour.

 You will need:

• Dhuli urad dal/ washed black lentils- 1 cup
• Sooji- 1/2 cup
• Whole wheat flour-2 cups
• Ginger-1"
• Green chillies- 2, chopped finely
• Salt- 1 tsp or to taste
• Garam masala- 1/4 tsp
• Dhaniya powder- 1tsp
• Red chilli powder- 1/2 tsp
• Oil- 1tbsp
• Oil for frying

How to

1. Wash the dal well and soak it for 2-3 hrs. You can also soak it overnight. I usually do that.
2. Drain the water. Add ginger and green chillies. Grind the dal coarsely. 
3. Take the coarse dal in a bowl. Add all the spices. Add whole wheat flour, Sooji and 1 tbsp oil. Knead them together. Add very little water if required. The dough should be little stiffer than a chapati dough.
4. Cover and keep for 1/2 hour. Knead again for 10-15 seconds.
5. Make small lemon sized balls.
6. Apply a little oil on the Chakla. Roll them into 4-5" diameter circles.
7. Heat the oil for frying in a kadhai.
8. When the oil is hot, then lower the flame and fry the pooris.

I made it as a weekend brunch with potato curry and we all were tummy happy.
The best part is that my little one likes it too!!