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    Home » Recipes » Flatbreads
    5 from 3 votes

    Bedmi Poori

    Modified: May 4, 2023 · Published: Oct 21, 2021 by Tanvi Srivastava Leave a Comment

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    This post may contain affiliate links.

    Bedmi Poori is a popular indian street food in Delhi and Uttar Pradesh. Coarsely ground urad dal (lentil) paste(pitthi) is kneaded with whole wheat flour, spices and then deep fried to make these crispy flavorful deep fried flatbreads.

    Bedmi Poori on a jute baskedt served with potato curry.

    If you happen to visit streets of Old Delhi, you will see every other stall selling bedmi poori. Street-side fried pooris are an absolute delight. The irresistible fragrance of spices and lentils permeates the air as they sizzle in hot oil, making it nearly impossible to resist the urge to taste.

    Beyond the streets of Old Delhi, I also loved eating these during our journey to Agra at food stalls near the Taj Mahal as well as the quaint lanes of Mathura where they served it in bowls made of palm leaves.

    What Is Bedmi Poori

    Bedmi poori aloo is a traditional, deep fried flatbread & curry combination loved for its crispy texture. It is an indulgent breakfast in north india.This combination of bedmi puri aloo sabzi is perfect to make on special occasions and festivals.

    To make bedmi poori, a coarsely ground urad dal (lentil) paste is kneaded with whole wheat flour (atta) along with spices like fennel, cumin and nigella seeds. The dough is then rolled and then deep fried.

    Bedmi Poori are typically served with rasedaar aloo ki sabzi (spicy potato curry) or aloo jhol. This combination is referres to as bedmi- aloo on the streets. For an elaborate spread, serve with green chutney and khatta meetha kaddu (sweet & sour pumpkin). Add a small serving of tamarind chutney for a sweet touch or garlic achar for tang.

    These days, bedmi mix is also available in stores, it is quite convenient, however, the taste of scratch made bedmi poori is superior.

    Bedmi Poori Vs Traditional Poori

    Plain puri is puffed deep fried flatbread popular all across India. Poori dough is made with with atta (whole wheat flour), salt and either ajwain (carrom seeds) or cumin seeds. However, addition of coarse dal paste to the dough makes bedmi pooris taste unique and really delicious! Bedmi poori are crispier than traditional pooris and are also known as urad dal ki poori.

    Stack of bedmi puri.

    Ingredients

    • Atta - Whole wheat flour, easily available in indian grocery stores.
    • Urad Lentils - We need split or whole skinless urad lentils.
    • Spices - Cumin Seeds(or cumin powder), Nigella Seeds, Fennel Seeds (or fennel powder), Black Pepper Powder, Red Chilli Powder, hing (asafoetida)
    • Other Ingredients - Fresh Ginger, green chillies

    What kind of lentils can be used

    Traditionally, urad lentils are used to make bedmi poori. However, you can use yellow mung lentils or chana dal (bengal gram lentils).

    How to make Bedmi Poori

    Make Dough & Roll Pooris

    Bedmi puri recipe is similar to making pooris. The difference is only in preperation of dough. You make a firm (but not dry) spiced lentil and whole wheat flour dough, rest it (super important) and then roll it into 4 or 5 inch discs and deep fry.

    • Soak the urad lentils in excess water for at least 4-6 hours.
    • Once soaked, drain the water completely.
    • Add lentils to a grinder/blender along with ginger, green chilies, cumin, fennel, nigella, red chili powder and hing. Grind the dal to a coarse paste. If needed, add little water (1-3 tablespoon).Dont make a fine paste.

    Tip - A thick, slightly coarse dal paste is essential for the right texture. We want that little bits of spices are visible in the ground dal(pitthi).

    Grinding urad lentils and spices.
    Making dough and rolling bedmi puri.
    Deepy frying bedmi poori in a kadai(indian wok).
    • Place the atta in a large mixing bowl. Add ground dal, oil and salt. Combine the atta and dal using your hands. The atta will feel a bit sticky.
    • Start adding a little water at a time and mixing. Once the flour has moistened, start knead using your knuckles into a firm tight dough. I used about ⅓ cup water. Add water slowly while kneading. Knead the dough for about 8-10 minutes to make as smooth as possible. The dough should be firm and not too soft. It should be firmer than regular poori dough.Cover with a damp kitchen toweland let rest for 20 minutes.
    • Pinch equal portions from the stiff dough depending on how large/small or thin/thick you want to make pooris. Roll the dough portions into small balls.

    Deep Frying

    • In a kadai/wide pot, pour oil and place on a medium flame to heat up. We want hot oil but it should not be smoky.
    • Without using any dry flour, roll the dough balls one by one into to a small circle (3-4 inch). You can use little oil while rolling if needed. 
    • Oil Temperature should be medium-high. When you add the pooris, they should sizzle and puff up immediately. If the oil is not hot enough, the pooris will become greasy. You can check the temperature of oil by adding a small pea sized portion of dough into hot oil, it should sizzle and rise immediately.
    • Slide the rolled poori into the hot oil and deep fry till golden brown from both the sides. Gently press the pooris while frying so that they puff up.
    • Drain them on a plate lined with paper towel. Repeat till all pooris are fried up. Serve.
    Close up image of bedmi poori.

    Recipe Tips

    1. Dont use un soaked lentils. This helps in even grinding the dal. However, no need to soak the lentils for more than 4-6 hours. This is a little tip of my mom - who says that this way the pooris don't absorb a lot of oil. I swear by it.
    2. Go light handed on spices or green chilies. Certainly, spices make the pooris really tasty, however, they should not cover the taste of lentils.
    3. You can add a little bit of sooji (fine semolina) to the dough for added crispness.
    4. While rolling the pooris, make sure to roll them of uniform thickeness. Too thin and they may become too crispy, while too thick may not cook evenly.
    5. Have patience. Such traditional recipes take a lot of practice to master. Don't be discouraged if your first attempt isn't perfect.
    Bedmi Poori featured image.

    Bedmi Poori

    Tanvi Srivastava
    Lentil and whole wheat flour pooris (puffed flatbread). A popular street food from Delhi & Uttar Pradesh. These pooris are traditionally served with spicy potato curry and sweet & sour pumpkin.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Side Dish
    Cuisine Indian
    Servings 12 pooris

    Ingredients
      

    • ¾ cup split & skinned urad dal
    • 2.5 cup whole wheat flour (atta)
    • 1.5 inch fresh ginger roughly chopped
    • 2 indian green chillies (hot)
    • 1.5 teaspoon fennel seeds
    • ½ teaspoon nigella seeds
    • 1.5 teaspoon cumin seeds
    • ½ teaspoon red chili powder
    • ¼ teaspoon hing
    • 1.5 teaspoon salt adjust to taste
    • 2-3 tablespoon oil while kneading the dough)
    • Oil for frying

    Instructions
     

    • Wash the urad lentils 2-3 times. Soak the lentils in excess water for at least 4-6 hours.
    • Once soaked, drain the water completely.
    • Add lentils to a grinder/blender along with ginger, green chilies, cumin, fennel, nigella, red chili powder and hing. Grind the dal to a coarse paste. If needed, add little water (1-3 tablespoon).Dont make a fine paste.
      Tip - A thick, slightly coarse dal paste is essential for the right texture. We want that little bits of spices are visible in the ground dal(pitthi).
    • Place the atta in a large mixing bowl. Add ground dal, oil and salt. Combine the atta and dal using your hands. The atta will feel a bit sticky.
    • Start adding a little water at a time and mixing. Once the flour has moistened, start knead using your knuckles into a firm tight dough. I used about ? cup water. Add water slowly while kneading. Knead the dough for about 8-10 minutes to make as smooth as possible. The dough should be firm and not too soft. It should be firmer than regular poori dough. Cover with a damp kitchen towel and let rest for 20 minutes.
    • Pinch equal portions from the stiff dough depending on how large/small or thin/thick you want to make pooris. Roll the dough portions into small balls.
    • In a kadai/wide pot, pour oil and place on a medium flame to heat up. We want hot oil but it should not be smoky.
    • Without using any dry flour, roll the dough balls one by one into to a small circle (3-4 inch). You can use little oil while rolling if needed. 
    • Oil Temperature should be medium-high. When you add the pooris, they should sizzle and puff up immediately. If the oil is not hot enough, the pooris will become greasy. You can check the temperature of oil by adding a small pea sized portion of dough into hot oil, it should sizzle and rise immediately.
    • Slide the rolled poori into the hot oil and deep fry till golden brown from both the sides. Gently press the pooris while frying so that they puff up. 
    • Drain them on a plate lined with paper towel. Repeat till all pooris are fried up. Serve.

    Notes

    • Dont use unsoaked lentils. This helps in even grinding the dal. However, no need to soak the lentils for more than 4-6 hours. This is a little tip of my mom - who says that this way the pooris don't absorb a lot of oil. I swear by it.
    • You can use yellow mung or chana (bengal gram) lentils instead of urad dal. 
    • Go light handed on spices or green chilies. Certainly, spices make the pooris really tasty, however, they should not cover the taste of lentils.
    • You can add a little bit of sooji (fine semolina) to the dough for added crispness.
    • While rolling the pooris, make sure to roll them of uniform thickeness. Too thin and they may become too crispy, while too thick may not cook evenly.
    • Have patience. Such traditional recipes take a lot of practice to master. Don't be discouraged if your first attempt isn't perfect.
    Tried this recipe?Let us know how it was!
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    5 from 3 votes (3 ratings without comment)

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    Thank you,
    Tanvi

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