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.
What is Bedmi Poori?
The traditional Poori is a standard breakfast dish in almost every Indian home. It is eaten with potato vegetable, but also tastes great with any vegetarian dish. Bedmi poori is a very famous breakfast usually eaten in Delhi and some parts of Uttar Pradesh.
It is usually served with hot hing jeere ke aloo ki sabzi. Bedmi poori packs in enough proteins to get you through the day. This poori can even be savoured with Paneer Pasanda or Potato Cashew Nut Roast.
The poori is stuffed with urad dal and other spices.Some people also use moong dal instead of urad dal to stuff the poori.
How to make Bedmi Poori?
There are two ways to make this poori. 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 bedmi poori by kneading the dal and masalas with the flour. The poories came out super crispy and yummy.
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. Ladies, Urad Dal has many beauty benefits as well, it has anti aging properties, so relish recipes made from Urad Dal without feeling guilty, okay?
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Bedmi Puri Recipe
Bedmi puri 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.
- 2 cups Whole wheat flour
- 1 cup Dhuli urad dal / Skinned black lentil
- 2 inch Ginger
- 3-4 Green chilies Chopped
- 1/4 cup Oil Plus for frying
- 2 tsp Salt
- 2 tsp Saunf / Fennel powder
- 1 tsp Dhaniya / Coriander powder
- 1/2 tsp Red chilli powder
- 1 tsp Amchoor / Dry mango powder
- 1/4 tsp Hing / Asafoetida
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, 1/4 cup oil, salt, fennel powder, coriander powder, red chilli powder, dry mango powder and asafoetida 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.
Serve hot with heeng zeere ke aloo.
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