• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian Breads

    Bedmi Puri (Crispy Urad Dal Poori)

    Published: Nov 16, 2017 · Last Modified: Aug 21, 2022 by Kanan Patel / 14 Comments

    Jump to Recipe Pin Recipe

    Bedmi Puri Recipe - a coarse urad dal paste aka pithi is made and added into the dough to make pooris. So it is also known as urad dal puri.

    3 bedmi puri on a plate with bedmi aloo sabzi on the side.

    These bedmi puri are served with rasedar aloo ki sabzi as a breakfast or brunch. This combo is called bedmi aloo recipe.

    This breakfast is popular in Delhi and Uttar Pradesh (specially in Agra, Mathura, Banaras). You will find it as a street food there.

    There are two methods of making bedmi poori. The one is I am sharing where pithi is added to the dough. The second is where pithi is cooked and stuffed into poori like we do for kachori, then it is known as bedmi kachori.

    As I mentioned, here I have used urad dal. But at many places moong dal is used instead.

    These bedmi poori have slightly crisp texture that is opposite to regular poori. Addition of sooji helps get crispy texture.

    Also they are slightly thicker compared to the regular ones. It tastes best when paired with spicy, chatpati aloo sabzi.

    Step By Step Photo Instructions:

    1) Wash urad dal under running cold water till water runs clear. Or rinse it 3-4 times and then soak into enough water for 3-4 hours.

    2) After soaking it will get double in size. Drain the water completely.

    Collage of 2 images showing soaking urad dal and drained water.

    3) Take soaked urad dal into grinder jar. Add fennel seeds, cumin seeds and green chili.

    4) Make coarse paste (Not too smooth, not to coarse). If the paste aka pithi is too smooth then it won’t give good texture and taste. If the paste is too coarse then it will not puff up while frying.

    Collage of 2 images showing urad dal and other stuff added into gridner and made paste.

    5) Take atta, sooji, salt and red chili powder in a bowl.

    6) Mix and add prepared paste.

    Collage of 2 images showing dry flour and spices in a bowl and paste is added.

    7) Mix thoroughly using your fingertips.

    8) Now add little water at a time and keep kneading into the dough. Make smooth yet stiff dough just like poori dough. Cover it and let it rest 20-30 minutes.

    Collage of 2 images showing paste is mixed and ready dough.

    9) After that again knead for sometime to make it smooth. Divide into 18 equal portions, make smooth balls and flatten between your palm one by one.

    10) Take one flattened disc and roll into 3 ½ inch diameter circle. Roll few puris and keep them in the plate covered.

    Collage of 2 images showing dough is divided into balls and rolled into puri.

    11) Heat the oil in pan or kadai for deep frying. Oil should be really hot otherwise puri will not puff up. Once hot, slide one puri in. Lightly press in circular motion using slotted spoon.

    12) And within sometime it will puff up nicely.

    Collage of 2 images showing drying puri in the oil by pressing and puffed puri.

    13) Once it gets golden brown and slightly crispy at the bottom, flip it and fry other side.

    14) Once ready, remove it to a paper towel lined plate and repeat the same for rest.

    Collage of 2 images showing fried bedmi puri and removed on a plate.

    Did you try this bedmi puri recipe? I’d love to hear about it! Leave a review in the comment section below.

    Bedmi puri served with bedmi aloo.
    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Bedmi Puri Recipe (How to make Bedmi Poori) Crispy Urad Dal Puri
    Print Pin Save Saved!

    Bedmi Puri (Crispy Urad Dal Puri)

    5 from 7 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Bedmi Poori Recipe - a popular North Indian breakfast when served with rasedar aloo ki sabzi
    Author: Kanan
    Course: Breakfast
    Cuisine: North Indian
    Calories: 234kcal
    Servings 18 no.
    Prep Time 4 hours
    Cook Time 20 minutes
    Total Time 4 hours 20 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For Pithi (Paste):

    • ¼ cup Urad dal (split, skinless black gram)
    • ½ teaspoon Fennel seeds
    • ½ teaspoon Cumin seeds
    • 1 Green chili chopped

    For The Dough:

    • 1 ½ cups Whole wheat flour (Chapati atta)
    • 3 tablespoons Sooji (rava or semolina)
    • Salt to taste
    • 1 teaspoon Red chili powder
    • ¼ cup + 2 tablespoons Water
    • Oil for deep frying

    Instructions 

    • Wash urad dal and soak in water for 3-4 hours, then drain the water.
    • Take soaked dal into grinder along with cumin seeds, fennel seeds and green chili.
    • Make semi-coarse paste. Keep it aside.
    • Take whole wheat flour, sooji, salt and red chili powder in a bowl and mix.
    • Add prepared paste and mix using your fingertips.
    • Then knead into smooth yet stiff dough by adding little water at a time. Cover it and let it rest for 20-30 minutes.
    • After that again knead to make it smooth and divide into 18 equal portions, make smooth, flattened discs.
    • Work with one disc at a time and roll into 3 ½ inch diameter circle.
    • Once you have few puris rolled, heat the oil in a pan on medium heat for frying.
    • Slide one puri into hot oil, slightly press using slotted spatula so it will puff up.
    • As it gets golden brown and slightly crispy from bottom, flip and fry other side.
    • Once ready remove it to a plate and repeat the same frying process for rest.

    Notes

    • Oil should be really hot otherwise puri will not puff up.
    • If the paste aka pithi is too smooth then it won’t give good texture and taste.
    • If the paste is too coarse then it will not puff up while frying.

    Nutrition

    Serving: 3poori | Calories: 234kcal | Carbohydrates: 14.3g | Protein: 3.6g | Fat: 18.8g | Saturated Fat: 2.4g | Cholesterol: 0mg | Sodium: 202mg | Potassium: 74mg | Fiber: 2.2g | Sugar: 0.4g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Makki Ki Roti
    • Dhebra Recipe
    • Garlic Naan (Indian Bread)
    • Paneer Paratha
    252 shares
    • Facebook46
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Piyali Shanker

      September 15, 2022 at 6:23 am

      Hi... really liked the recipe.
      Can we keep the dough overnight and fry it the next day? Will it soak oil?
      Thanks you!

      Reply
      • Kanan Patel

        September 15, 2022 at 8:47 am

        You can keep it in the fridge overnight.
        Next day remove it from the fridge about 1-2 hours before so dough comes to room temperature.
        Fry the puri once dough is at room temp then it won't soak much oil.

        Reply
    2. Smita

      August 31, 2020 at 4:32 am

      Can we store it after frying for 2 3 hours

      Reply
      • Kanan Patel

        August 31, 2020 at 8:07 am

        yes you can

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry