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 🙂
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
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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Bedmi Puri Recipe
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)
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.
Rehana Fazli says
Hi,
I enjoyed reading your recipes. However, they are impossible to pin! Help!
Rehana Fazli