Bedmi Puri | How to make Bedmi Poori

Bedmi Puri (बेड़मी पूरी) is a crispy and delicious variation of poori that is very popular in North India and Rajasthan. Bedmi puri along with spicy and delectable aloo ki sabji is a favourite breakfast and street food in Braj region of Uttar Pradesh. This is a no onion no garlic and vegan recipe.

Bedmi poori is made with whole wheat flour, urad dal paste and spices. Urad dal is kneaded with wheat flour so it can be called as urad dal ki puri but when urad dal is stuffed, it is called as bedmi kachori. Some people add moong dal instead of urad dal. Urad dal makes it different and unique from other pooris. Ginger, green chilli, heeng and fennel powder make it a flavorful and spicy poori.

Bedmi poori can be served for breakfast, brunch or lunch. It can be prepared on festive day or for special occasion. Serve it with aloo curry, raita and chutney.

Course: Breakfast
Cuisine: Indian
Prep Time: 1 hour
Cook Time: 20 minutes
Servings: 4

Ingredients:

½ cup Urad dal (white and split)
2 cup whole wheat flour
¼ cup sooji
1 Green chili
½ inch ginger
½ teaspoon Fennel seed powder
½ teaspoon Coriander powder
A small pinch heeng
1 tsp. oil
Salt to taste
1 teaspoon red chili powder
¼ tsp. garam masala
Oil for deep frying

Instructions:

Wash urad dal properly with water. Soak for 1 hour in enough water.

Drain the water and grind dal with green chilli and ginger to make a paste.

Take whole wheat flour and sooji in a mixing bowl. Add urad dal paste and spices like fennel powder, coriander powder, red chilli powder, garam masala, heeng, oil and salt.

Mix with your fingers and begin to knead.
Knead a tight dough using little water if required. Cover and leave for 10-15 minutes.

Again knead and make balls. Roll the balls to 3-4 inch using oil.

Heat oil in a kadhai for frying. When oil become hot, drop puri in kadhai. Slightly press with spatula to puff up.

When it became golden brown, flip and fry from the other side.

Remove the puri from oil and fry all puris in same way.
Serve with aloo curry and raita.

Tips:

Moong dal can be used in place of urad dal.
Roll slightly thick than the plain puri.
Add kasuri methi to give an aromatic flavor.

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