About Bedmi Poori Recipe
Bedmi Poori Recipe | How to make Bedmi Puri | Crispy Urad Dal Poori Recipe with step by step photos and Video:
Indulge in the irresistible aroma and crispy perfection of homemade Bedmi Puri, a culinary masterpiece that will transport your taste buds straight to the heart of India.
Discover the magic of Bedmi Puri Recipe aka Urad Dal Puri Recipe – crispy, aromatic, and full of flavor. Our recipe takes you on a delectable journey through India’s culinary heritage, showcasing golden-brown puris infused with fragrant spices that will leave you craving for more.
Bedmi Puri Recipe is a very famous and popular breakfast dish in North India especially eaten in Delhi and Uttar Pradesh.
This Bedmi Poori Recipe is a simple and popular deep-fried crispy flatbread recipe. It is paired with a delicious Aloo Sabzi Recipe and is quite filling and tasty. This combo is called bedmi aloo recipe.
Super tasty and popular Bedmi Puri Recipe is made with a coarse spiced urad dal paste also known as “Urad Dal Pithi” and added to the bedmi puri atta or bedmi poori atta to make puris. That’s why Bedmi Pori Recipe is also known as Urad Dal Puri Recipe.
Some people make this bedmi poori recipe with Moong dal and spices, some use Urad dal to prepare Bedmi Pori, and some people also prepare this bedmi puri recipe by stuffing the urad dal pitthi or moong dal pithy into bedmi puris as we do for kachori then it is known as bedmi kachori recipe.
Puri is eaten all over India, and it is paired with different types of curry recipes or sabzi recipes. It totally depends upon the region.
There are so many types of Poori such as Plain Puri, Makki Methi Poori, Masala Puri, Palak Poori, Aloo Puri, etc but there is surely a winner and it is BEDMI POORI RECIPE.
You can serve this delicious Bedmi Poori to your guests at get-togethers, or Kitty Parties. Soft and crispy Bedmi Pori makes a great combination when served with Aloo Tamatar ki Sabzi and tempting Suji Halwa.
You can celebrate the upcoming Hariyali Teej, karwachauth, or Hoi Ashtami festival with some puffed crispy Bedmi Pooris paired with Bhandara wali Aloo Sabzi and Sooji Halwa.
Other Popular Recipes
Similarly, If you are looking for more Breakfast Recipes, I would like to share my other breakfast recipe collection with this post of the Crispy Bedmi Puri Recipe | How to make Bedmi Poori Recipe | Urad Dal Puri Recipe.
Do try other Indian Breakfast Recipes
- Square Samosa
- Gobhi Paratha
- Bread Poha
- Crispy Potato Toast
- Sooji Masala Balls
- Sooji Dhokla in Microwave
- Besan Chilla
In addition, I would also like to highlight my other recipes categories like,
Watch Video Recipe
Recipe Card
Bedmi Poori Recipe | How to make Bedmi Puri | Urad Dal Puri Recipe
Ingredients
Urad Dal Pithi (Paste) Ingredients:
- ½ cup Urad dal (split, skinless black gram lentil)
- ½ tsp Fennel seeds powder
- ½ tsp Cumin seeds powder
- 1 tsp Coriander Powder
- ½ tsp Red chili powder
- ½ tsp Amchur Powder (Dry Mango Powder)
- 1 pinch Asafoetida/Hing
Ingredients For Bedmi Puri Dough Recipe:
- 3 cups Whole wheat flour (Chapati Atta)
- 1 cup Sooji (Semolina or Rava)
- ½ tsp Carom seeds / Ajwain
- 1 tsp Salt
- 1 tsp Kasuri Methi
- 2 tbsp Oil
- 1½ cup Water for kneading (Adjust as per required)
Bedmi Puri Ingredients:
- 4 cups Oil for deep frying
Instructions
Instructions for Urad Dal Paste (Pitthi):
- Firstly, wash urad dal (split, skinless black gram lentil) under running water till water runs clear or rinse it 4-5 times.
- Secondly, soak urad dal in enough water for 6-7 hours.
- After soaking it will get double in quantity and drain the excess water completely.
- Further, take soaked urad dal into a grinder jar. Make a coarse paste (Not too smooth, not too coarse).
- If the urad dal paste is too smooth then it won’t give good texture and taste to the pooris. If the urad dal paste is too coarse then it will not puff up while frying the puri.
- Now take the urad dal paste aka pithi in a bowl.
- Additionally, add fennel seeds powder, cumin seeds powder, coriander powder, red chili powder, amchur powder, and asafoetida (hing) and mix well.
Instructions for bedmi poori Dough recipe:
- Firstly, take 3 cups whole wheat flour/atta, 1 cup Sooji (Semolina or Rava) along with 1 tsp salt (adjust as per your taste), ½ tsp Ajwain, and 1 tsp of kasuri methi in a big bowl.
- Secondly, add urad dal pithi or paste into the bowl and mix thoroughly using your fingertips.
- Additionally, add water gradually as required and bring the mixture together.
- Further, combine all the ingredients and Knead them into a smooth and stiff dough.
- Keep kneading this bedmi poori atta for about 5 minutes.
- Now add oil and knead it for a few seconds.
- Finally, cover and keep the bedmi puri dough aside for 25-30 minutes.
How to make Bedmi Puri | Urad Dal Poori Recipe:
- After that, when the dough sets, grease your hands with some oil and knead it again.
- Further, divide them into equal portions, make smooth balls, and flatten them between your palm one by one with the help of oil.
- Now apply little oil on the urad dal puri dough balls.
- Keep them covered to prevent them from drying.
- Heat enough oil in a deep wok/kadai.
- Now take one bedmi puri atta ball and grease the rolling plate and rolling pin with some oil.
- Further, place the dough ball on the rolling plate and roll it out evenly.
- Make sure that the bedmi pooris are not thin in the center. Roll it out from the edges.
- To check if the oil is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the oil is heated well.
- The Oil for frying the poori should be heated well otherwise puri will not puff up.
- When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Further, flip the sides and fry until it turns golden brown in color.
- After that, drain out the fried poori on a plate.
- Likewise, fry the rest of the pooris as well.
- Serve these steaming hot puffy and Crispy Bedmi Poori with aloo sabzi, kaddu ki sabji, or any other curry or dry that you relish eating.
Step by Step Recipe
Instructions for Urad Dal Paste (Pitthi) with step-by-step photos:
1. Firstly, wash urad dal (split, skinless black gram lentil) under running water till water runs clear or rinse it 4-5 times.
2. Secondly, soak urad dal in enough water for 6-7 hours.
3. After soaking it will get double in quantity and drain the excess water completely.
4. Further, take soaked urad dal into a grinder jar. Make a coarse paste (Not too smooth, not too coarse).
5. If the urad dal paste is too smooth then it won’t give good texture and taste to the pooris. If the urad dal paste is too coarse then it will not puff up while frying the puri.
6. Now take the urad dal paste aka pithi in a bowl.
7. Additionally, add fennel seeds powder, cumin seeds powder, coriander powder, red chili powder, amchur powder, and asafoetida (hing) and mix well.
Instructions for bedmi poori atta recipe | how to make bedmi puri atta with step-by-step photos:
1. Firstly, take 3 cups whole wheat flour/atta, 1 cup Sooji (Semolina or Rava) along with 1 tsp salt (adjust as per your taste), ½ tsp Ajwain, and 1 tsp of kasuri methi in a big bowl.
2. Secondly, add urad dal pithy or paste into the bowl and mix thoroughly using your fingertips.
3. Additionally, add water gradually as required and bring the mixture together.
4. Further, combine all the ingredients and Knead them into a smooth and stiff dough.
5. Keep kneading this bedmi poori atta for about 5 minutes.
6. Now add oil and knead it for a few seconds.
7. Finally, cover and keep the bedmi puri dough aside for 25-30 minutes.
How to make Bedmi Puri with step-by-step photos:
1. After that, when the dough sets, grease your hands with some oil and knead it again.
2. Further, divide them into equal portions, make smooth balls, and flatten them between your palm one by one with the help of oil.
3. Now apply little oil on the urad dal puri dough balls.
4. Keep them covered to prevent them from drying.
5. Heat enough oil in a deep wok/kadai.
6. Now take one bedmi puri atta ball and grease the rolling plate and rolling pin with some oil.
7. Further, place the dough ball on the rolling plate and roll it out evenly.
8. Make sure that the bedmi pooris are not thin in the center. Roll it out from the edges.
9. To check if the oil is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the oil is heated well.
10. The Oil for frying the poori should be heated well otherwise puri will not puff up.
11. When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
12. Further, flip the sides and fry until it turns golden brown in color.
13. After that, drain out the fried poori on a plate.
14. likewise, fry the rest of the pooris as well.
15. Serve these steaming hot puffy and Crispy Bedmi Poori with aloo sabzi, kaddu ki sabji, or any other curry or dry sabji that you relish eating.
