Indian Breads & Flatbreads

Bedmi Poori

Bedmi Poori is a popular street side breakfast in Delhi and Uttar Pradesh. A coarse urad dal (lentil) paste is kneaded with whole wheat flour along with spices, rolled and deep fried. Bedmi Poori are served with aloo ki sabzi(spicy potato curry) and khatta meetha kaddu (sweet & sour pumpkin).

Bedmi pooris make for a perfect weekend breakfast and are great for festivals and celebrations. Poori is puffy deep fried flatbread popular all across India. You can check out my recipe of poori here. Poori dough is usually made with just flour, however addition of coarse lentil paste to the dough makes bedmi pooris unique and so delicious!

If you happen to visit streets of Old Delhi, you will see every other stall selling bedmi poori – sabzi. Street side pooris are one of the most delicious things. The aroma of spices and lentils filling up the air whenpooris deep fry is simply irrestible and it hard to cross by without sampling a bite. Other than Old Delhi, I loved having these on our trip to Agra at food stalls outside Taj Mahal as well as in narrow lanes of Mathura.

What kind of lentils can be used?

Traditionally, urad lentils are used to make bedmi poori. However, you can use yellow mung lentils as well as chana dal (bengal gram lentils). A variety of whole spices like fennel, nigella and cumin are added to the dough along with ginger, green chili paste and lots of hing(asafetida). Urad lentils in the dough make the pooris taste so amazing but at the same time because since they are protein rich and heavu lentil variety, they can sometimes lead to bloating. Thats why adding all the spices(particularly the fennel, hing & ginger) makes them easily digestible as well as super flavorful. It is amazing how these traditional recipes have been developed keeping real nourishment to the body in mind.

How is Bedmi Poori made?

Making bedmi poori is similar to making pooris. The difference is only in the ingredients of the dough. You make a tight (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. Watch this video to get an idea of how these pooris are made.

How to serve Bedmi Poori?

As I already mentioned, bedmi pooris are served with a spicy potato curry and pumpkin curry. But really you can serve them with dum aloo or paneer curry or any curry you like. I love them with a cup of chai just on their own. Served with chai they remind me of childhood train trips. You can also serve raita(yogurt) and pickle with these pooris.

Important Tips and Tricks to keep in mind when making bedmi pooris:-

  1. Always soak the lentils in water. This helps in even grinding as well as better taste of the lentils. However, do not 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. Don’t go overboard on spices or chilies. Spices make these pooris really tasty, however, these pooris should primarily taste of urad lentils.
  3. When you make the dough, add water slowly and make a stiff dough for pooris.
  4. You can add a little bit of semolina to the dough for added crispness. I sometimes do it too.
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Bedmi Poori

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Side Dish
Cuisine: Indian
Servings: 12 pooris


  • 3/4 cup split & skinned urad dal
  • 2.5 cup whole wheat flour (atta)
  • 2 inch fresh ginger, roughly chopped
  • 2 thai bird green chillies
  • 1.5 tsp fennel seeds
  • 1/2 tsp nigella seeds
  • 1.5 tsp cumin seeds
  • 1/2 tsp red chili powder
  • 1/4 tsp hing
  • 1.5 tsp salt
  • 3 tbsp oil (while kneading the dough)
  • Oil for frying


  • Wash the urad lentils 2-3 times. Soak for 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 as little water as possible (1-2 tbsp).
  • In a large bowl, add flour, ground lentils and salt. Mix everything with hands. Add oil and mix as well.
  • Start adding little water and knead into a firm stiff dough. I used about 1/3 cup water. Add water slowly while kneading. Knead the dough for about 8-10 minutes to make as smooth as possible. Cover the dough with a damp cloth and rest for 20 minutes.
  • Pinch equal portions form the dough depending on how large/small or thin/thick you want to make pooris. Roll the portions into smooth balls
  • In a kadai/wide pot, set oil on a medium high stove to heat up.
  • Without using any dry flour, roll the balls into to a 3-4 inch circle. You can use little bit of oil while rolling if needed.
  • Slide the rolled poori into the hot oil and deep fry till slightly browned 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.


  • Always soak the lentils in water. This helps in even grinding as well as better taste of the lentils. However, do not 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 🙂
  • Don’t go overboard on spices  or chili. Spices make these pooris really tasty, however, these pooris should primarily taste of urad lentils.
  • When you make the dough, add water slowly and make a stiff dough for pooris.
  • You can add a little bit of semolina to the dough for added crispness. I sometimes do it too.
Appetizers & Snacks · Indian Streetfood & Indo Chinese

Dilli Aloo Ki Chaat

Aloo chaat from streets of Delhi is one of the best things. Shallow fried potatoes in ghee tossed with powdered spices, drizzled with chutney and served warm with a little bit of grated mooli (daikon)or onions. The chaat stalls selling this chaat can be spotted from a mile away thanks to the aroma of frying potatoes. If you take a stroll in neighborhoods of Delhi particularly in the evening, you will find a chaat corner frying this chaat on every other block.

Traditionally, they fry the potatoes in ghee and hence the aroma is so amazing. Sweet, spicy, sour and deep fried- this is one amazing chaat recipe which can be quickly whipped to satiate your cravings. It can be a quick snack for any time. Just cut up the potatoes, mix the spices and go for it.

I used a mixture of different potato varieties I could find in store. Sweet potatoes(orange & purple) and regular russet/gold and red potatoes. The naturally sweet potatoes really added so much taste to this chaat, they were my favorite, to to forget the beautiful natural colors they added.

A few things to be kept in mind when making this Chaat:-

Soaking the Potatoes:- Even though I say that this is a quick snack for anytime and really you can cut up potato chunks and make this any time, I suggest planning a bit and soaking the potatoes for at least 3-4 hours. Slice or cut potatoes in chunks , I leave the skin on because it adds a nice flavor, and soak the potatoes in sharp salty water for good 3-4 hours. The water will pull out the starches since starches are water soluble and the salt will season the potatoes in the process leading to a super flavorful potato for frying. Soaking also helps in making the potatoes crispy as the quantity of starches goes down.

Fried potatoes are the key. Shallow fried potatoes usually fried to order in the center of a large heavy tawa(griddle) in ghee give the best flavor. However, if you don’t want to use just ghee, 100% ghee, use a neutral oil like grape seed or sunflower and add a tablespoon of ghee for that particular aroma. Shallow fry on both sides with golden crispy edges for the best taste.

Kind of potatoes. Avoid using a high starch content potato like Russet. In India, usually the winter crop potatoes are the best choice since they are waxy and have a good starch to moisture ratio. Here I used a mix of potatoes- sweet potatoes, purple yams, red potatoes, idaho yellow potatoes and a few slices of russet for a great balance of flavors and textures. Bonus point being that it made the chaat super colorful with multitude of natural colors.

Spices and Chutneys– The best time of add the spices is right after the potatoes come out of the oil.The oil helps in sticking the spices to the potatoes and makes them super flavorful. As for the chutneys, you can add any kind but on the streets, they add tamarind chutney. I add the tamarind chutney, lot of it and instead of green chutney, I add a lot of fresh herbs like cilantro & mint and green chilli slices. Biting into leafy herbs gives the chaat another layer of taste.

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Dilli Wali Aloo Chaat

A spicy sweet sour potato chaat from streets of Delhi. Made with multi color potatoes.
Prep Time3 hrs 20 mins
Cook Time15 mins
Course: Appetizer, Snack
Cuisine: Indian
Servings: 4


  • Griddel, Cutting board, knifes, bowls and spoons


  • 3 large size potatoes (1 russet + 1 gold potato+ 1 red potato)
  • 1 medium sweet potato
  • 1 medium purple yam
  • Ghee for frying ,substitute with oil+ghee
  • 2 tsp chaat masala
  • 1 tsp hot chilli powder
  • 1 tsp crushed anardana (dry pomegranate seeds) ,optional
  • 1.5 tsp roasted cumin powder
  • 1/2 tsp Black salt
  • Salt to taste
  • 2-3 tbsp Tamarind Chutney
  • 2 tbsp nylon sev
  • Grated Daikon, Sliced Onions,Green Chillies, Cilantro & Mint leaves, Pomegranate Arils


  • Thoroughly wash the poatoes. You can peel off the skin if you wish, I dont. Cut into slices (about 1/4th inch). You can cut in chunks as well.
  • Take a large bowl. Place the potatoes and sprinke 1/2 tbsp of salt. Add enough water to the bowl to cover the poatoes. Soak the potatoes for 3 hours.
  • Drain and discard the water and using a kitchen towl dry out the potatoes thorougly.
  • In a cast iron skillet heat up 2 inches of oil. I recommend taking a wide pan instead of a kadai/wok for frying. Heat on medium heat till you see ripples on the surface.
  • Add the poatoes in a single layer in the ghee. Dont overcrowd the pan, fry in 2 or more batches if needed. Fry on medium high heat till you see that potatoes are nicley browned and are crispy. Use a fork to make sure that they are tender and cooked. Dont overfry, The poatatoes should have a soft inside and crispy outside.
  • Take out the potatoes, dont drain the extra oil. Add the spices powders and chutney immediately. Or you can arranged the potatoes on a plate and sprinkle the spices and chutney.
  • Add herbs, cut up chillies, onions and daikon. Scatter some pomergrante arils and serve warm.


  1. You cam make this chaat with regular potatoes. 
  2. Feel free to add yogurt and green chutneys if you wish.