Bedmi Poori (2 plates) - Shiv Giani Di Hatti It's also a popular topping

It's also a popular topping for chaats (Indian street food snacks) or can be enjoyed as a side dish with rice or Indian bread

Boondi ladoo is traditionally made by deep-frying small droplets of besan (gram flour) batter

- The gentle

chana dal is not just a flavorful and versatile ingredient in cooking but also a nutritious addition to a balanced diet

particularly in regions like Rajasthan

Bedmi Poori (2 plates) - Shiv Giani Di Hatti It's also a popular toppingBedmi Poori is a popular North Indian dish that originated in the states of Uttar Pradesh and Rajasthan. It is essentially a type of deep fried bread made from a dough of soaked and ground urad dal (black gram lentils) mixed with wheat flour and flavored with various spices. The dough is kneaded with water and then rolled out into small discs, which are then deep fried until golden brown and puffed up. The name "Bedmi Poori" is derived from "beda,"