Bedmi Poori Recipe (Crispy Urad Dal Poori)
Bedmi Poori is a deep-fried, unleavened Indian puffed bread from Uttar Pradesh and Delhi. Make it at home using my easy recipe.
Servings: 6 people
Ingredients
- 1 cup white urad dal
- 2 inch piece of ginger chopped
- 3-4 green chilies
- 3 cup whole wheat flour
- 2 tablespoons barik sooji (fine semolina)
- ¼ cup oil plus for frying
- 2 teaspoons salt
- 2 teaspoons fennel powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili flakes
- 1 teaspoon dry mango powder (amchur)
- ¼ teaspoon hing (asafetida)
Instructions
Make Urad Dal Paste
- Rinse urad dal under cold water 3–4 times until the water runs clear. Soak in plenty of cold water for 6-7 hours (or overnight for a softer result). Drain completely.
- Transfer the drained dal to a blender. Add ginger and green chili.
- Add ¼ cup of water and pulse until a coarse paste forms. You want a texture that is neither a smooth paste nor chunky. Semi-coarse is the sweet spot: smooth paste makes oily pooris, too coarse means they won't puff.
Make The Dough
- Scrape the paste into a large mixing bowl (or a parat). Add flour, sooji, oil, salt, fennel powder, coriander powder, red chili powder, dry mango powder, and hing to the bowl
- Mix well to make a crumbly mixture.
- Add water only a tablespoon at a time and knead to make a stiff dough. The dough must be stiffer than regular roti dough. If it's too soft, the pooris will absorb oil and won't stay crispy.
- Cover with a damp cloth or cling film. Rest for 20–30 minutes. This relaxes the gluten, making rolling significantly easier.
- After resting, knead for 1 minute more. Pinch off equal portions (slightly larger than a golf ball) and roll them smooth between your palms. This recipe yields about 25-30 pooris.
Roll And Half-Fry
- Lightly brush your rolling board and pin with oil; never use dry flour, as it burns in the oil and sticks. Roll 4-5 balls into a 4–5-inch circle, slightly thicker than a regular poori. Even thickness is critical: thin edges fry faster and burn while the center is still cooking.
- Pour enough oil into a deep kadai to reach at least 3 inches. Heat over medium-high heat to 180°C / 355°F.
- Gently slide one poori into the oil. Wait 2–3 seconds, then press the surface lightly with a slotted spoon in a circular motion; this coaxes the poori to puff up.
- Once puffed and golden on the bottom (about 4-5 seconds), flip and fry the other side for another 4-5 seconds. Drain on a paper towel. Repeat with the rolled poories.
- Roll all the puris and half-fry them.
Test it: drop a tiny piece of dough in; it should rise to the surface within 2 seconds. If it rises immediately, the oil is too hot. If it sinks and slowly rises, the oil is too cold.
Double Fry The Bedmi
- Once you are ready to serve, heat the oil until it is very hot. Then fry the half-fried puris from both sides until browned and crispy.
- Serve immediately.
Nutrition
Calories: 482kcal | Carbohydrates: 62g | Protein: 16g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 860mg | Potassium: 246mg | Fiber: 14g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 5mg
