Bedmi puri is crispy and flaky poori, made with wheat flour and dal, flavored with fennel seeds, coriander seeds, red chilies, ginger and green chilies, has a hint of asafoetida and garam masala, makes a lip-smacking breakfast or brunch option. Bedmi puri comes from the state of Uttar Pradesh. It is a very popular breakfast not only in the state but in many parts in North India, especially Delhi. Bedmi puri recipe is simple. A slightly complicated version calls for stuffing the dal filling in the poori. It is also known as bedai poori or bedwi poori. This is one of my family’s favorite Sunday brunch. Served with spicy aloo ki sabji and some raita and jalebi, it makes a perfect meal. Recipe for bedmi poori varies, be it as regards to the dal used for making these poori, or the mode of adding dal to the dough or the method of frying the poori; the same have been explained below. Bedmi poori can be served with rasedar aloo for breakfast or brunch.
Dal: Generally, urad dal is used to make bedmi poori. At places moong dal is used instead of urad dal. Here I have used a combination of these two dals.
Flour: Whole wheat flour is used for the bedmi puri recipe. For a crispier version, coarse wheat flour can be used. Or little semolina can be added.
Spices: Fennel seeds, coriander seeds, dry red chilies, have been used along with garam masala powder, asafoetida etc.
The best bedmi poori is crispy and flaky. Tt is beautifully puffed up and perfectly flavored. Following points should be kept in mind to make perfect bedmi poori:
You might like our collection of poori recipes. Very close to bedmi poori is urad dal ki poori. This and many more poori recipes at or collection of poori recipes.
1.This recipe makes 20-24 pooris.
2.To make spice mix: In a pan add 2 tsp fennel seeds (saunf).
3.Followed by 2 tsp coriander seeds (sabut dhaniya).
4.And 2 dry whole red chilies (sabut lal mirch).
5.Dry roast on low flame till aromatic.
6.Let the spices cool down.
7.Transfer to a grinding jar.
8.Make a powder. Keep aside for now.
9.To make dal paste: Transfer soaked urad dal and moong dal to a grinding jar.
10.Do not add too much of water. I used 2 tbsp of water to make the paste.
11.Add in 2-inch of ginger.
12.Also add 4 green chilies.
13.Make a coarse paste. Keep aside for now.
14.To make dough for bedmi poori: In a mixing bowl add 2 cups of wheat flour.
15.Next add in the dal paste.
16.Add the powdered spices.
17.Add in a pinch of asafoetida (heeng).
18.Add ½ tsp garam masala powder.
19.Followed by salt to taste.
20.Add 2 tbsp of oil.
21.Mix everything well.
22.Add water gradually.
23.Make a semi soft dough.
24.Cover and let it rest for 30 minutes.
25.After 30 minutes knead the dough for a couple of minutes.
26.How to make Bedmi Poori? Take a portion of it.
27.Roll it into a poori.
28.Refer the picture to see the thickness of poori.
29.Heat enough oil.
30.Put in the poori. Put hot oil on it.
31.Fry on medium flame.
32.Fry till golden brown from both the sides.
33.Serve hot.
34.Bon appetite.
PREP TIME 15 minutes + 4 hours soaking time + 30 minutes rest time
COOK TIME 30 minutes
TOTAL TIME 45 minutes + 5 hours passive time
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