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    Home » Recipes » Course » Breakfast

    Bedmi Puri

    Published: Dec 22, 2015 || Last updated: Oct 31, 2020 by Farrukh Aziz

    209 shares
    Jump to Recipe

    Bedmi Puri is made using Urad Dal and seasonings which knead with dough and then deep fried. Bedmi puri is usually eaten with potato curry preparation or you can enjoy this with any vegetable curry preparation.

    Every region has some or the other menu speciality for breakfast. One such remarkable dish is Bedmi Puri from North India especially in Agra Mathura and many other cities in Uttar Pradesh.

    Be it a breakfast or lunch/dinner or lazy weekend brunch, these Bedmi pooris will keep you gripped making you ask for more and more. Let’s go through how to make simple yet mouthwaring crisp Urad dal pooris at home….Am undoubtedly sure, you all will love it 🙂

    closeup shot of Bedmi Puri with one puri split open along with potato curry on the side.

    What goes in this Bedmi Poori?

    • Dhuli Urad( husked split black lentil) - Soaked for 5-6 hours.
    • Whole wheat flour
    • Hing (asafoetida)
    • Grated Ginger
    • Fennel powder
    • Whole dried red chilies
    • Coriander seeds
    • Cumin seeds
    • Amchoor (Dry Mango Powder)
    • Crushed Green Chilies
    • Vegetable Oil
    • Salt as per taste
    • Water for kneading
    6 Bedmi Puris placed on a black plate along with potato curry on the side.

    How to make Bedmi Puri?

    First, Dry roast the red chilies, coriander seeds and cumin seeds untils it releases aroma, do not burn it.Grind it to a coarse powder and reserve.

    Drain the water from the soaked urad dal and add it to the blender. Blend the dal to a coarse paste without using any water.Transfer the ground dal in a large bowl.

    Add ground chili-coriander powder, flour, amchoor, 2 tablespoon oil, ginger, salt, fennel powder and heeng. Mix them all well.

    Gradually add water to knead the dough.Knead it well to make medium soft consistency dough.

    Cover the dough with damp cloth and keep it to rest for 30 minutes.
    Heat enough oil in a kadhai or deep pan. Give a one good knead to the dough and divide into 20 equal sized small balls. Take one ball and roll out into a disc of 4 inches.

    When the oil is hot enough, gently slide in the rolled poori and fry it on medium high flame from both sides until puffed golden brown.

    Take it out on an absorbent paper. Repeat the same for all the dough balls.

    Serve them hot and crisp with any potato curry or vegetable curry of your choice

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    📖 Recipe

    Close up shot of 6 Bedmi Puris on a plate with red chillies and potato curry.
    5 from 1 vote
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    Bedmi Puri Recipe

    Delicious crisp deep fried bedmi poori made using whle wheat flour, urad dal and seasonings. It is usually eaten with potato curry for breakfast in north India.
    Course Accompaniment, Breakfast
    Cuisine Indian
    Diet Dairy-Free, Vegan
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Lentil Soaking Time 6 hours hours
    Servings 4
    Calories 496kcal
    Author Farrukh Aziz

    Ingredients
     

    For Dough

    • 1 cup Dhuli Urad (Skinned split black lentil) ( Soaked for 5-6 hours.)
    • 2½ cups Whole Wheat flour
    • ½ tsp Hing ((asafoetida))
    • 1 tsp Ginger (grated)
    • 2½ tsp Fennel powder
    • 3-4 Whole dried red chilies
    • 2 tsp Coriander Seeds
    • ½ tsp Cumin seeds
    • 1 tsp Amchoor ((dried mango powder))
    • ½ tsp Green Chilies (crushed )
    • 2 tbsp Vegetable Oil
    • Salt (as per taste)
    • Water (for kneading)
    • Vegetable Oil (for deep frying)
    Prevent your screen from going dark

    Instructions

    • First, dry roast the red chilies, coriander seeds and cumin seeds untils it releases aroma, do not burn it.
    • Grind it to a coarse powder and reserve.
    • Drain the water from the soaked urad dal and add it to the blender. Blend the dal to a coarse paste without using any water.
    • Transfer the ground dal in a large bowl.
    • Add ground chili-coriander powder, flour, amchoor, 2 tablespoon oil, ginger, salt, fennel powder and heeng. Mix them all well.
    • Gradually add water to knead the dough.
    • Knead it well to make tight dough.
    • Cover the dough with damp cloth and keep it to rest for 30 minutes.
    • Heat enough oil in a kadhai or deep pan.
    • Give a one good knead to the dough and divide into 20 equal sized small balls.
    • Take one ball and roll out into a disc of 4 inches.
    • When the oil is hot enough, gently slide in the rolled puri and fry it on medium high flame from both sides until puffed golden brown.
    • Take it out on an absorbent paper. Repeat the same for all the dough balls anf make puris.
    • Serve them hot and crisp with potato curry or vegetable curry of your choice.

    Nutrition

    Calories: 496kcal | Carbohydrates: 85g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 414mg | Fiber: 19g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 51mg | Calcium: 82mg | Iron: 7mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!
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    1. Rehana Fazli

      July 15, 2018 at 3:30 am

      Hi,
      I enjoyed reading your recipes. However, they are impossible to pin! Help!
      Rehana Fazli

      Reply

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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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