Bedmi puri

Bedmi Poori | Bedmi Puri Recipe | How to make Bedmi Puri

How to Make Bedmi Puri

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.

Ingredients for Bedmi Puri Recipe

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.

Tips to make the best bedmi poori

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:

  1. Soak the dals for enough time. If using urad dal soak it for at least four hours. If using moong dal soak it for at least two hours. I have used a combination. I soaked both the dals for six hours.
  2. Make a COARSE paste. Do not make a smooth paste of the dal.
  3. Add sooji to make crispier poori. 2 tbsp sooji for 2 cups of whole wheat flour.
  4. The consistency of the dough is important.
  5. The poori should be thicker than the regular pooris.
  6. Temperature of oil is very important. It should be hot. Maintain the temperature of oil while frying the pooris.
  7. Put hot oil on poori after putting them in for frying. This would puff them immediately.

Recipes similar to Bedmi Poori recipe

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.

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Bedmi Poori Recipe

1.This recipe makes 20-24 pooris.

Bedmi puri

2.To make spice mix: In a pan add 2 tsp fennel seeds (saunf).

Bedmi puri

3.Followed by 2 tsp coriander seeds (sabut dhaniya).

Bedmi puri

4.And 2 dry whole red chilies (sabut lal mirch).

Bedmi puri

5.Dry roast on low flame till aromatic.

Bedmi puri

6.Let the spices cool down.

Bedmi puri

7.Transfer to a grinding jar.

Bedmi puri

8.Make a powder. Keep aside for now.

Bedmi puri

9.To make dal paste: Transfer soaked urad dal and moong dal to a grinding jar.

Bedmi puri

10.Do not add too much of water. I used 2 tbsp of water to make the paste.

Bedmi puri

11.Add in 2-inch of ginger.

Bedmi puri

12.Also add 4 green chilies.

Bedmi puri

13.Make a coarse paste. Keep aside for now.

Bedmi puri

14.To make dough for bedmi poori: In a mixing bowl add 2 cups of wheat flour.

Bedmi puri

15.Next add in the dal paste.

Bedmi puri

16.Add the powdered spices.

Bedmi puri

17.Add in a pinch of asafoetida (heeng).

Bedmi puri

18.Add ½ tsp garam masala powder.

Bedmi puri

19.Followed by salt to taste.

Bedmi puri

20.Add 2 tbsp of oil.

Bedmi puri

21.Mix everything well.

Bedmi puri

22.Add water gradually.

Bedmi puri

23.Make a semi soft dough.

Bedmi puri

24.Cover and let it rest for 30 minutes.

Bedmi puri

25.After 30 minutes knead the dough for a couple of minutes.

Bedmi puri

26.How to make Bedmi Poori? Take a portion of it.

Bedmi puri

27.Roll it into a poori.

Bedmi puri

28.Refer the picture to see the thickness of poori.

Bedmi puri

29.Heat enough oil.

Bedmi puri

30.Put in the poori. Put hot oil on it.

Bedmi puri

31.Fry on medium flame.

Bedmi puri

32.Fry till golden brown from both the sides.

Bedmi puri

33.Serve hot.

Bedmi puri

34.Bon appetite.

Bedmi puri

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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