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.
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.
🥘 Ingredients
Here are the ingredients needed 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.
1. Wash and soak urad dal for minimum 1 hour minimum firstly. After that, drain water completely.
2. Then, place it in a mixie jar. On top of it, add green chilli and ginger.
3. After that, add water if needed and grind to a paste. Not too smooth as well as not too coarse.
Prepare dough
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.
5. Mix well and furthermore knead to a dough.
6. If needed, sprinkle water and make a stiff dough.
7. Keep a side for 10 to 15 minutes covered.
8. After that, knead again to smooth it and divide into equal sized balls.
9. Grease the surface of a rolling board. Flatten a ball of bedmi puri dough and grease it as needed.
Deep fry Bedmi puri
10. After that, spread into thick poori.
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.
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.
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
One of this stuffed lentils fried bread have about 94 calories.
Recipe card
Bedmi Puri Recipe
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
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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