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    Home » Recipes » Breakfast & Dinner Ideas

    Bedmi Puri Recipe

    December 1, 2022 by Raks Anand Leave a Comment / Jump to Recipe

    Bedmi puri is a crispy deep fried food item from Delhi, made of urad dal, wheat flour and spices as main ingredients. Usually paired with aloo gravy as side dish.

    bedmi puri recipe

    Perfect for winter mornings to enjoy hot poori with hot aloo sabji for breakfast.

    Check out my other masala poori recipe and aloo bhaji recipe that will go well with this. Raswala aloo also goes great with this poori.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • Variations
    • 🍽 Storage
    • 💭 Top tip
    • 📖 FAQ
    • Recipe card

    🥘 Ingredients

    Here are the ingredients needed for Bedmi Puri

    ingredients for bedmi puri
    • Urad dal - I used whole white urad dal.
    • Wheat flour - Regular Indian Atta
    • Spices - Red chilli powder, coriander powder, roasted cumin seeds powder, asafoetida and fennel seeds powder. The spice mix is quite unique and gives great flavour.
    • Ginger - Aids digestion and adds flovor.
    • Green chilli - for spice.

    See recipe card for full list and quantities.

    🔪 Instructions

    Let's see how to make Bedmi puri with step by step images.

    soaked urad dal

    1. Wash and soak urad dal for minimum 1 hour minimum firstly. After that, drain water completely.

    grind

    2. Then, place it in a mixie jar. On top of it, add green chilli and ginger.

    ground stuffing

    3. After that, add water if needed and grind to a paste. Not too smooth as well as not too coarse.

    Prepare dough

    other ingredients

    4. Take the ground paste, wheat flour, red chilli powder, coriander powder, fennel seeds powder and cumin seeds powder in a mixing bowl. Then add salt, asafoetida and oil.

    mix

    5. Mix well and furthermore knead to a dough.

    dough

    6. If needed, sprinkle water and make a stiff dough.

    keep aside

    7. Keep a side for 10 to 15 minutes covered.

    divide

    8. After that, knead again to smooth it and divide into equal sized balls.

    flatten puri dough

    9. Grease the surface of a rolling board. Flatten a ball of bedmi puri dough and grease it as needed.

    Deep fry Bedmi puri

    bedmi poori before frying

    10. After that, spread into thick poori.

    deep fry

    11. Then, heat enough oil in a kadai to deep fry. Add a tiny pinch of dough to it to check if it rises immediately. Slide the puri into oil. Furthermore, press gently inside oil to make it puff nicely.

    puffed poori & ready

    12. Once puffed, flip and cook furthermore until golden and crisp. Regulate heat if needed. Finally, drain over a paper towel and repeat to finish.

    Enjoy hot with any tangy aloo gravy. Check out my Raswale aloo and aloo bhaji recipe.

    Bedmi puri

    Variations

    This recipe is naturally vegan.

    • Tangy - add amchoor powder if you like a slight tangy twist.
    • Stuffed version - Instead of mixing everything together, you can also make a stuffing with the same. For that, make sure to drain water completely and grind slightly coarse than this. Otherwise same ingredients. I would suggest first to run the mixie with green chilli, ginger, asafoetida, chilli powder, fennel powder, cumin powder, coriander powder and then add urad dal lastly to pulse few times until coarse.

    I adapted the recipe from here but changed method to suit my convenience.

    🍽 Storage

    You can prepare the dough and keep refrigerated for the next day's use. The puri is good even after cooling but tastes best when hot and crisp.

    💭 Top tip

    • Do not make the dough loose, make it tight for crisp and puffy puri that stays as such for long.
    • Do not grind too coarse as poori won't puff. If you grind it fluffy and smooth, it will drink oil. So let it be slightly coarse.
    • I like to add the same spices in my aloo gravy as well to taste best.

    📖 FAQ

    How many calories does Bedmi puri have?

    One of this stuffed lentils fried bread have about 94 calories.

    bedmi poori recipe
    Crispy fried lentils stuffed bread

    Recipe card

    bedmi puri
    Print Pin
    5 from 1 vote

    Bedmi Puri Recipe

    Bedmi puri is a crispy deep fried food item from Delhi, made of urad dal, wheat flour and spices as main ingredients. Usually paired with aloo gravy as side dish.
    Course Breakfast
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 10 minutes
    Servings 8 puri
    Cup measurements

    Ingredients

    • ¼ cup Urad dal
    • 1 cup Wheat flour
    • 2 Green chilli
    • 1 tablespoon Ginger
    • 1 teaspoon Coriander powder
    • ½ teaspoon Red chilli powder
    • ½ teaspoon Fennel seeds powder
    • ½ teaspoon Roasted cumin seeds powder
    • ⅛ teaspoon Asafoetida
    • 1 tablespoon Oil
    • Salt
    • Oil to deep fry
    Prevent your screen from going dark

    Instructions

    • Wash and soak urad dal for minimum 1 hour minimum firstly. After that, drain water completely.
    • Then, place it in a mixie jar. On top of it, add green chilli and ginger.
    • After that, add water if needed and grind to a paste. Not too smooth as well as not too coarse.
    • Take the ground paste, wheat flour, red chilli powder, coriander powder, fennel seeds powder and cumin seeds powder in a mixing bowl.
    • Then add salt, asafoetida and oil.
    • Mix well and furthermore knead to a dough.
    • If needed, sprinkle water and make a stiff dough.
    • Keep a side for 10 to 15 minutes covered.
    • After that, knead again to smooth it and divide into equal sized balls.
    • Grease the surface of a rolling board. Flatten a ball of bedmi puri dough and grease it as needed.
    • After that, spread into thick poori.
    • Then, heat enough oil in a kadai to deep fry. Add a tiny pinch of dough to it to check if it rises immediately.
    • Slide the puri into oil. Furthermore, press gently inside oil to make it puff nicely.
    • Once puffed, flip and cook furthermore until golden and crisp. Regulate heat if needed.
    • Finally, drain over a paper towel and repeat to finish.

    Video

    Notes

    • Do not make the dough loose, make it tight for crisp and puffy puri that stays as such for long.
    • I like to add the same spices in my aloo gravy as well to taste best.
    • Do not grind too coarse as poori won't puff. If you grind it fluffy and smooth, it will drink oil. So let it be slightly coarse.
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    Other Indian Breakfast & Dinner ideas

    • Bhatura Recipe | Softy & Fluffy Bhature
    • Vella dosai recipe | Jaggery wheat flour dosa
    • Avocado grilled cheese recipe
    • Ragi Puttu Recipe | Healthy Breakfast ideas

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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