Bedmi Puri Recipe – A coarse paste of urad dal, also known as pithi, is mixed into the dough to make puris. This dish is also referred to as urad dal puri.
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About Bedmi Puri
These Bedmi Puris are served with a flavorful rasedar aloo ki sabzi, making a delicious breakfast or brunch. This combination is known as the Bedmi Aloo recipe.
This breakfast is a popular in Delhi and Uttar Pradesh, especially in Agra, Mathura, and Banaras. It's a famous street food, and enjoyed.
What is Bedmi Puri made of
There are two methods for making bedmi poori. The method I'm sharing involves mixing pithi directly into the dough. The alternative method involves cooking the pithi and stuffing it into the poori, similar to how kachoris are prepared; this variation is known as bedmi kachori.
These bedmi pooris have a slightly crisp texture, unlike regular pooris. The addition of sooji gives them this delightful crunch.
They are also slightly thicker than regular pooris and taste best when paired with a spicy, tangy aloo sabzi.
Step by step Recipe
1) Rinse the urad dal under cold running water until the water runs clear, or rinse it 3-4 times and then soak it in enough water for 3-4 hours.
2) After soaking, the urad dal will double in size. Drain the water completely.
3) Place the soaked urad dal into the grinder jar. Add fennel seeds, cumin seeds, ginger, and green chili.
4) Grind to a coarse paste (pithi) - neither too smooth nor too coarse. If the paste is too smooth, it won't have the right texture or taste. If it's too coarse, the poori won't puff up properly while frying.
5) Add atta, sooji, salt and red chili powder in a bowl.
6) Add prepared paste (pithi) to the atta mixture.
7) Mix thoroughly with your fingertips.
8) Gradually add a little water at a time while kneading to form a dough. Make smooth yet stiff dough, similar to poori dough. Cover and let it rest for 15-20 minutes.
9) After resting, knead the dough again until smooth. Divide it into 18-20 equal portions, shape each into a smooth ball, and then flatten each ball between your palms.
10) Take one dough ball and roll it into about 3½-inch diameter circle. Roll a few more puris and keep them covered on a plate.
11) Heat oil in a pan or kadai for deep frying until it's very hot; this is crucial for the puris to puff up properly. Once the oil is hot, carefully slide in one puri and lightly press it in a circular motion using a slotted spoon.
12) Once the puri puffs up nicely and gets golden brown and slightly crispy at the bottom, flip it and fry other side.
13) Once cooked, remove the puri into a strainer or to a paper towel-lined plate to drain. Repeat the process with the remaining puris.
Did you try this bedmi puri recipe? I’d love to hear about it! Leave a review in the comment section below.
Serving Suggestions
Bedmi Puri (Crispy Urad Dal Poori)
Equipment
Ingredients
For The Pithi (Paste):
- ½ cup Dhuli Urad (split, skinless black gram)
- ¼ inch piece of ginger
- 1 green chili
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
For The Dough
- 1 ¼ cups whole wheat flour; plus more as needed
- 2 tablespoon Sooji (rava or semolina)
- pinch of asafetida
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon amchoor
- 1 teaspoon oil
- Salt as per taste
- Oil for deep frying
- Water for kneading
Instructions
- Rinse the urad dal under cold running water until the water runs clear, or rinse it 3-4 times and then soak it in enough water for 3-4 hours.
- After soaking, the urad dal will double in size. Drain the water completely.
- Place the soaked urad dal into the grinder jar. Add fennel seeds, cumin seeds, ginger, and green chili.
- Grind to a coarse paste (pithi) - neither too smooth nor too coarse. If the paste is too smooth, it won't have the right texture or taste. If it's too coarse, the poori won't puff up properly while frying.Note: The texture of dal should be similar to sooji or rawa.
- Add atta, sooji, salt and red chili powder in a bowl.
- Add prepared paste (pithi) to the atta mixture.
- Mix thoroughly with your fingertips.
- Gradually add a little water at a time while kneading to form a dough. Make smooth yet stiff dough, similar to poori dough. Cover and let it rest for 15-20 minutes.
- After resting, knead the dough again until smooth. Divide it into 18-20 equal portions, shape each into a smooth ball, and then flatten each ball between your palms.
- Take one dough ball and roll it into about 3½-inch diameter circle. Roll a few more puris and keep them covered on a plate.
- Heat oil in a pan or kadai for deep frying until it's very hot; this is crucial for the puris to puff up properly. Once the oil is hot, carefully slide in one puri and lightly press it in a circular motion using a slotted spoon.
- Once the puri puffs up nicely and gets golden brown and slightly crispy at the bottom, flip it and fry other side.
- Once cooked, remove the puri into a strainer or to a paper towel-lined plate to drain. Repeat the process with the remaining puris.
Notes
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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