Bedmi Puri once known only in Agra, Mathura and Aligarh area of India is now much more popular and can be found in larger northern part of India. Bedai Puri aka Bedmi Puri, is a popular Indian street food, which is wheat flour based bread stuffed with spiced lentils and served normally with a spicy potato curry (Aalo ke raseele sabzi).
Bedmi Puri also popularly known as bedmi aloo, bedmi kachori, urad dal kachori, bedami or bedmi puri aloo sabzi.
Each home cook has his or her way of making this, depending on which area the person belongs to. Smaller and thicker versions of these bedmi poori is also called Kachori.
This same Bedmi puri is also referred as Bedai or Bedvi puri.
How to make bedmi poori
This bedmi puri can be made in two ways. I am sharing the way I like making, which is mixing the Urad dal in wheat flour, The other way is stuffing the urad dal in centre of the dough (I prefer making Kachori this way).
First of all, wash and soak urad dal in enough water for 2-3 hours. Then make a coarse paste of this dal along with ginger.
Then sieve together the flour and semolina. Add oil, dal paste and along with the spices (fennel powder, coriander powder, roasted cumin powder, garam masala, turmeric) into it and make dough using luke warm water. Make dough smooth and tight dough similar to the dough for normal poori.
Grease dough with little oil and cover it with kitchen towel. Keep dough aside for few minutes. Make small balls of the dough and roll to poori shape using rolling pin. Now, heat the oil in a wide mouth pan or kadai and deep fry them. Bedmi poori is ready.
It is a pure veg dish, and is a “no onion no garlic recipe” and is “vegan” as well. Must say, it is calorie rich meal and makes for an indulgent breakfast on special occasions.
India is a land of poori. There are all sort of pooris available, e.g. spinach poori, methi poori, or basic ajwain poori. It differs from rest of poori as they normally have flour, but this bedmi poori has urad dal in it.
This bedmi poori recipe
- Is vegan
- Does not contain any garlic or onion
- Serves for a heavy brunch.
- Tastes nothing short of divine
Serve this hot bedmi poori with gravy based potato curry.
Bedmi Poori Recipe
- 1 Cup Split black gram (without skin) Urad dal
- 2 Cup Wheat flour (Aata)
- 4 Tablespoon Semolina (Sooji)
- 1 Inch Piece Ginger Grated
- 2 Tablespoon Oil
- 1.5 Tablespoon Fennel Powder Coarsely Ground
- 1 Teaspoon Coriander Powder
- 1/3 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Roasted cumin powder
- 1/4 Teaspoon Garam Masala Powder
- 1/4 Teaspoon Turmeric Powder
- 1 Teaspoon Salt As per taste
- Oil Deep Frying
- First of all, wash and soak urad dal in enough water for 2-3 hours. After that strain the water completely and transfer it into the blending jar along with ginger piece. Make a coarsely grounded paste of it.
- In a mixing bowl, sieve together the flour and semolina. Add oil, dal paste and all the spices into it and with the help of lukewarm water, knead it into a smooth and tight dough similar to the dough for normal poori.
- Grease it with little oil and cover the dough with kitchen towel and keep aside for 20 minutes.
- Now heat oil in a pan/kadhai. Divide the dough into equal parts and make small balls of the dough and roll them into a circle of 3-4 inch each.
- Once the oil is hot enough, slid them into pan and fry them till they reach a nice golden brown colour by flipping and turning the sides.
- Bedmi poori are ready to serve. Enjoy them with Rasedaar Aaloo Curry/ spicy potato gravy, or with tea and mint coriander chutney.