Bedmi Puri (Lentil Stuffed Fried Bread)

4.84 from 6 votes

Bedmi Puri is a very famous breakfast usually eaten in Delhi and some parts of Uttar Pradesh. It is paired with Jeera Hing Aloo Sabzi and is quite filling. Here is how to make it.

Bedmi Puri served in a plate.
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Be it a festival, special occasion or a weekend meal, These hot puffed Puris is a versatile Indian bread that tastes delicious with almost any Indian Curry or Dal. 

About the recipe

Puri is eaten all over India, and it is paired with different recipes depending upon the region. There are also many variations of Poori’s such as Aloo Puri, Palak Puri, Dahi Methi Poori, Plain Poori and many more, but there is surely a winner and it is BEDMI. 

While all other recipes use flour, Bedmi also has Urad Dal in it, making it unique and different from others. Some people also use moong dal instead of urad dal to stuff the poori.

I also ate this in the food streets of Delhi along with a Jeera Hing Aloo Ki Sabzi, and it was definitely the best Lunch of my Delhi trip.

The traditional Puri is a standard breakfast dish in almost every Indian home. It is eaten with Aloo Ki Sabzi or Potato Sabzi, but also tastes great with any Indian Curry or Dal.

Ingredients

You will need – Whole Wheat Flour, Urad Dal, Ginger, Green Chillies, Oil, Salt, Fennel Powder, Coriander Powder, Red Chilli Powder, Dry Mango Powder and Hing. 

While Green Chillies and Red Chilli Powder give it that spicy taste, Dry Mango Powder adds a little drama with its tangy twist. Fennel Powder adds a distinct taste and aroma, that instantly adds more flavour to the Puris. 

You can even use Moong Dal instead of Urad Dal. 

Serving Suggestions

It is usually served with hot Hing Jeere Aloo Ki Sabzi. You can serve it with any other Potato or Aloo Ki Sabzi too. 

This poori can even be savored with Paneer Pasanda, Bombay Potatoes or any other Curry or Dal.

I also like to eat it with only pickle and a cup of tea for my breakfast.

You can also serve it with any Raita of your choice.

Process

There are two ways to make this.

You can either knead the soaked and ground dal and masalas with the flour or you can make the stuffing and stuff it between the dough.

Just to try a variation, I made it by kneading the dal and masalas with the flour. These also came out super crispy and yummy.

Double Frying Method – You can also make them by frying them twice to get still better crunch

Just roll the poories as mentioned in the recipe.

Now heat the oil and fry the poories very quickly from both the sides until they are half cooked.

Stack them on a plate. Now when you are ready to serve, heat the oil until it is very hot.

Drop the poories in hot oil and fry until puffed and browned. Drain and serve.

This method is great when you have guests at home. You can half fry the poories beforehand and then just quickly fry them when ready to serve.

Benefits of Urad Dal

Talking about the nutrients, Bedmi Poori is mostly prepared by using Urad Dal. Urad Dal is an energy booster as its iron content is quite high.

Moreover, it improves digestion. It is quite rich also in terms of protein. Urad even improves the health of our hearts. Ayurveda even suggests that Urad Dal is really beneficial for women during pregnancy.

Urad Dal has many beauty benefits as well, it has anti ageing properties, so relish recipes made from Urad Dal without feeling guilty, okay?

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Step by Step Recipe

Wash and soak Urad dal in enough water for 6-8 hours.

Soaked Urad Dal.

Drain the water completely. Grind the dal with ginger and green chilies in a blender to make a coarse paste. Add little water if required.

dal added in a blender with ginger and green chilli.
Ground dal.

Add whole wheat flour in a bowl.

Wheat flour added in a bowl.

Now add the dal paste, ¼ cup oil, salt, fennel powder, coriander powder, red chilli powder, dry mango powder and hing in the flour. Mix everything nicely.

dal paste and spices added in the flour.

Add little water and knead a tight dough. Cover and keep the dough aside for 10-15 minutes.

Tight dough made.

Make small balls from the dough.

Small ball made from the dough.

Roll the balls using little oil to a 3-4 inch circle.

Rolled into 4-5 inch circle.

Heat oil in a pan. When the oil is hot, deep fry the pooris till golden brown from both the sides.

Puri dropped in hot oil.

Remove the poories on a kitchen towel lined plate.

Puffed puri.

For double frying method, just fry the poories until half cooked.

For double frying methos. Poori in hot oil.

Stack them on a plate.

Stacked on a plate.

Fry again in very hot oil until puffed and browned.

Bedmi Puri is a very famous breakfast usually eaten in Delhi and some parts of Uttar Pradesh. It is paired with hot hing zeera aloo ki sabzi and is quite filling. Here is how to make Bedmi Puri in traditional UP style.
4.84 from 6 votes

Bedmi Poori Recipe

It is a very famous breakfast usually eaten in Delhi and some parts of Uttar Pradesh. It is paired with hot heeng zeere ke aloo ki sabzi. 
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people

Ingredients 

  • 3 cups Whole wheat flour
  • 1 cup Dhuli urad dal / Skinned black lentil
  • 2 inch Ginger
  • 3-4 Green chilies (Chopped)
  • ¼ cup Oil (Plus for frying)
  • 2 teaspoon Salt
  • 2 teaspoon Fennel powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Red chilli powder
  • 1 teaspoon Dry mango powder
  • ¼ teaspoon Hing
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Instructions 

  • Wash and soak Urad dal in enough water for 6-8 hours.
  • Drain the water completely.
  • Grind the dal with ginger and green chilies in a blender to make a coarse paste.
  • Add little water if required.
  • Add whole wheat flour in a bowl.
  • Now add the dal paste, ¼ cup oil, salt, fennel powder, coriander powder, red chilli powder, dry mango powder and hing in the flour.
  • Mix everything nicely.
  • Add little water and knead a tight dough.
  • Cover and keep the dough aside for 10-15 minutes.
  • Make small balls from the dough.
  • Roll the balls using little oil to a 3-4 inch circle.
  • Heat oil in a pan.
  • When the oil is hot, deep fry the pooris till slightly browned from both the sides.
  • Drain them on a plate.
  • Heat the oil once again until it is very hot.
  • Double fry the poories until they are nicely browned and crisp.
  • Remove the poories on a kitchen towel lined plate.
  • Serve hot with heeng zeere ke aloo.

Notes

The dough should be tight just like poori dough.
Double frying method ensures the poories fluff up properly.
 

Nutrition

Calories: 620kcal, Carbohydrates: 98g, Protein: 24g, Fat: 17g, Saturated Fat: 1g, Sodium: 1287mg, Potassium: 816mg, Fiber: 25g, Sugar: 2g, Vitamin A: 120IU, Vitamin C: 7.3mg, Calcium: 69mg, Iron: 7.2mg
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13 Comments

  1. I am trying to find a recipe for Pooris that stay puffed. Saw it on YouTube as Amritsar bomb puris. Would you know how to keep them stiff and puffed?

  2. I made this for my birthday! I’ve never eaten these before and I’m totally in love with it. Thank you for this recipe.

  3. 5 stars
    10 stars to you and your recipe and can’t thank you enough for sharing this recipe. It’s was an instant hit in my house. ????

  4. 4 stars
    It sounds osome…will defintely try out this simple yet delicious puri….Can we use split udard dal instead Of skinned black lentil.

  5. Omg wonder how you stacked those puffed up poories:) looks so very tempting and very appealing clicks !!