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5 from 3 votes

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


  • ¾ 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 teaspoon fennel seeds
  • ½ teaspoon nigella seeds
  • 1.5 teaspoon cumin seeds
  • ½ teaspoon red chili powder
  • ¼ teaspoon hing
  • 1.5 teaspoon salt
  • 3 tablespoon 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 ⅓ 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.