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.
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.
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.
It is usually served with hot Hing Jeere Aloo Ki Sabzi. You can serve it with any other Potato or Aloo Ki Sabzi too.
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.
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?
Step by Step Recipe
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 golden brown from both the sides.
Remove the poories on a kitchen towel lined plate.
For double frying method, just fry the poories until half cooked.
Stack them on a plate.
Fry again in very hot oil until puffed and browned.
Bedmi Poori Recipe
- 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
- 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.