Bedmi Poori Recipe – बेड़मी पूरी

Bedmi Poori, also known as Bedai Puri, is a beloved street food. It originates from the Agra, Mathura, and Aligarh regions of India. Today, its popularity has spread across northern India, becoming a cherished breakfast or brunch option.

This flavorful dish includes crispy, puffed wheat flour bread. It is infused with a spiced lentil filling, made using urad dal and aromatic spices. Traditionally served with Rasedaar Aloo Curry (spicy potato gravy), Bedmi Poori offers a perfect balance of crunch and zest.

Whether you know it as Bedmi, Bedai, or Bedmi Puri, this dish is a must-try. It is perfect for anyone exploring the rich culinary heritage of Indian cuisine. Prepare it at home and savor the authentic taste of North India!

What is Bedmi poori

Bedmi Puri is also known as Bedmi Aloo. It is also called Urad Dal Kachori or Bedmi Poori Aloo Sabzi. It is a classic North Indian dish. In some regions, it’s called Bedai or Bedvi Puri, showcasing its widespread popularity across India.

Every household adds its own unique touch to this dish, influenced by local flavors and traditions. While some prefer the thinner and crispier Bedmi Puri, others make a smaller, thicker version often referred to as Kachori.

To make Bedmi Puri, combine a coarsely ground urad dal paste with flour, spices, and semolina. This mix results in a perfectly spiced and crispy poori. It is traditionally served with Rasedaar Aloo Curry. Alternatively, it can be served with spicy potato gravy. This makes for a wholesome and flavorful breakfast or brunch option.

This versatile dish pairs beautifully with mint-coriander chutney. It can also be enjoyed on its own with a cup of tea. Whether you know it as Bedai, Bedvi, or simply Bedmi Puri, this dish is a celebration of Indian culinary heritage. It never fails to impress.

Want to try it out? Follow our step-by-step guide to make the perfect Bedmi Puri at home and savor the authentic flavors of India.

Ingredients for Bedmi Poori

Discover the key ingredients behind the irresistible Bedmi Puri and their roles in creating this flavorful Indian dish.

1. 1 Cup Split Black Gram (Urad Dal, without skin): Adds protein and a distinctive nutty flavor. The coarse paste gives the puri its unique texture.

2. 2 Cups Wheat Flour (Aata): Forms the base dough, making the puris soft yet firm enough for frying.

3. 4 Tablespoons Semolina (Sooji): Enhances crispiness, ensuring the puris stay crunchy.

4. 1-Inch Piece Ginger (Grated): Adds a fresh, zingy aroma and aids digestion.

5. 2 Tablespoons Oil: Helps bind the dough, making it pliable and easy to roll.

6. 1.5 Tablespoons Fennel Powder (Coarsely Ground): Infuses a subtle sweetness and improves flavor complexity.

7. 1 Teaspoon Coriander Powder: Provides a warm, earthy flavor and enhances the spice profile.

8. 1/3 Teaspoon Red Chili Powder: Adds a mild heat, balancing the dish’s flavors.

9. 1/2 Teaspoon Roasted Cumin Powder: Offers a smoky, nutty taste, giving the puris depth.

10. 1/4 Teaspoon Garam Masala Powder: Adds a hint of warmth and aromatic richness.

11. 1/4 Teaspoon Turmeric Powder: Gives a vibrant color and anti-inflammatory benefits.

12. 1 Teaspoon Salt (Adjust to Taste): Essential for flavor balance in the dough.

13. Oil (For Deep Frying): Ensures golden, puffed puris with a crisp texture.

These carefully selected ingredients work together to create Bedmi Puri’s signature taste and texture. Pro Tip: Adjust the spice levels to suit your preference and always use fresh spices for the best results!

How to make bedmi poori

This bedmi puri can be made in two ways. I like to mix the Urad dal in wheat flour. This is the way I am sharing. The other way is stuffing the urad dal in centre of the dough (I prefer making Kachori this way). 

Method of making best bedmi poori at home

Prepare the Urad Dal Paste

1. Wash and soak the urad dal in enough water for 2-3 hours.

2. Drain the water completely and transfer the dal into a blender.

3. Add the ginger piece and grind into a coarsely textured paste.

Make the Dough

1. In a mixing bowl, sieve together all-purpose flour and semolina.

2. Add the prepared dal paste, oil, and all the spices (red chili powder, cumin powder, coriander powder, and hing).

3. Gradually add lukewarm water and knead into a smooth and tight dough, similar to poori dough.

4. Grease the dough lightly with oil, cover it with a kitchen towel, and let it rest for 20 minutes.

3. Roll and Fry the Pooris

1. Heat oil in a deep pan or kadhai over medium heat.

2. Divide the dough into equal portions and roll them into small balls.

3. Flatten and roll out each ball into a circle, about 3-4 inches in diameter.

4. Once the oil is hot, carefully slide each poori into the pan. Fry until golden brown, flipping occasionally to ensure even cooking.

5. Remove and drain on paper towels.

Why to try this bedmi poori recipe

If you’re stuck in a breakfast rut of cereal and toast, it’s time to shake things up with Bedmi Poori. This isn’t just food—it’s an experience. Imagine biting into a crispy, golden poori bursting with the rich, spiced goodness of urad dal. Pair it with a spicy potato curry. You’ve got a dish that makes your taste buds do a happy dance!

But why stop there? Bedmi Poori isn’t just delicious; it’s a culinary time machine. It’ll whisk you straight to the bustling streets of Agra or Mathura. There, locals savor this treat with chai. They enjoy endless gossip sessions. (Don’t worry, you can skip the gossip and just enjoy the food!)

Let’s be honest—frying pooris may sound intimidating. However, if you’ve survived cooking for picky kids, this is a breeze. It’s a breeze if you’ve managed a kitchen disaster too. Plus, frying gives you that extra excuse to splurge on a treat. “I’m cooking with oil—it’s basically science!”

Still not convinced? Think of it as your cheat meal—but make it classy. It’s indulgent, satisfying, and way more exciting than ordering takeout for the millionth time. And if you mess up, who cares? Deep-fried dough is always a winner.

So, roll up your sleeves, grab that rolling pin, and get ready to fry your way to foodie heaven. Your taste buds—and your Instagram feed—will thank you!

Pro tips for best bedmi poori

Nail the art of making Bedmi Poori with these simple yet effective tips. These tricks will ensure your puris are crispy, flavorful, and puffed to perfection every time!

1. Soak Urad Dal Properly: Always soak the split black gram for at least 2-3 hours. This helps achieve a smooth, coarse paste essential for authentic Bedmi Poori texture.

2. Don’t Over-Grind the Dal: Keep the dal paste slightly coarse. This texture adds to the dish and prevents the dough from becoming too sticky.

3. Rest the Dough: After kneading, let the dough rest for 20 minutes. This makes it easier to roll and results in soft and pliable pooris.

4. Add Semolina (Sooji): Don’t skip semolina in the dough. It’s the secret to extra crispy pooris that stay crunchy for longer.

5. Spices Matter: Use freshly ground spices like fennel, cumin, and coriander for a richer, more aromatic flavor.

6. Roll Evenly: Roll the puris to an even thickness. Aim for about 3-4 inches in diameter. This ensures they puff up evenly while frying.

7. Check Oil Temperature: Heat the oil properly before frying. Too cold, and the puris will absorb oil; too hot, and they’ll burn. Test by dropping a small dough piece—it should rise instantly.

8. Flip Carefully: Gently press down with a slotted spoon while frying to help the puris puff up perfectly.

9. Serve Hot: Bedmi Pooris are best enjoyed fresh and hot with Rasedaar Aloo Curry or mint-coriander chutney.

Follow these tips to master Bedmi Poori and enjoy a restaurant-quality dish right at home!

This bedmi poori recipe

• Is vegan
• Does not contain any garlic or onion
• Serves for a heavy brunch.
• Tastes nothing short of divine

Serving suggestion

Bedmi Poori, with its crispy texture and spicy lentil flavor, is a versatile dish that pairs beautifully with a variety of accompaniments. Here are some serving suggestions to make your meal unforgettable:

1. Rasedaar Aloo Curry: The classic pairing! Spicy, tangy potato gravy is the ultimate side dish that perfectly complements the rich flavors of Bedmi Poori.

2. Mint-Coriander Chutney: Add a refreshing touch to your meal with this zesty chutney. It balances the heaviness of the pooris with a burst of freshness.

3. Boondi Raita: Cool down the spice levels with creamy boondi raita. The yogurt adds a tangy twist, while the boondi gives a delightful crunch.

4. Pickles (Achar): Serve with a side of tangy mango or lemon pickle to add a punch of flavor and heat. It’s the perfect match for Bedmi Poori’s hearty texture.

5. Masala Tea: Pair your Bedmi Poori with a hot cup of masala chai. The robust flavors of the tea beautifully enhance the spices in the puris.

6. Sweet Dish: Balance the spice with a dessert like halwa or kheer. The sweetness offers a perfect contrast and rounds off the meal beautifully.

7. Chole (Chickpea Curry): For a protein-packed twist, serve Bedmi Poori with spicy chole. It’s a filling and wholesome combination.

Whether it’s a festive occasion or a Sunday brunch, these serving ideas ensure your Bedmi Poori is a showstopper. Experiment with these pairings and turn your meal into a culinary delight!

FAQs about Bedmi Poori recipe

Here are some common questions and answers to help you master the art of making Bedmi Poori.

1. What is Bedmi Poori?

Bedmi Poori is a crispy Indian bread. It is puffed and made with a spiced urad dal (split black gram) paste mixed into wheat flour. It’s typically served with spicy potato curry (Rasedaar Aloo) and is a popular dish in North India.

2. Can I use whole urad dal instead of split dal?

Split urad dal without skin is recommended for its texture and quicker cooking time. Whole urad dal can be used, but it requires longer soaking and grinding.

3. How do I ensure my Bedmi Pooris puff up?

Ensure the dough is not too soft or too hard. Roll evenly and fry in hot oil at the right temperature. Gently press the puri while frying to help it puff up.

4. Can I make the dough in advance?

Yes, you can prepare the dough a few hours in advance. Cover it with a damp cloth to prevent it from drying out. However, fresh dough yields the best results.

5. Is Bedmi Poori gluten-free?

No, as it is made with wheat flour. You can try gluten-free alternatives like rice flour or chickpea flour, but the texture may vary.

6. Can I bake Bedmi Pooris instead of frying?

Frying gives the traditional crispy texture. You can bake them at 200°C (400°F) for a healthier alternative. However, they won’t puff up as much this way.

7. What can I serve with Bedmi Poori?

Pair it with Rasedaar Aloo, chutneys, raita, or even spicy chole for a complete meal.

Feel free to experiment and enjoy this delicious North Indian delicacy!

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