Bedmi Puri is a popular North Indian dish, often enjoyed as a breakfast or festive meal. This crispy, deep-fried bread is made using wheat flour and spiced urad dal (black gram) filling, offering a delightful combination of flavors and textures. It is typically served with spicy aloo sabzi (potato curry) and pickles, making it a fulfilling and delicious meal.
In this blog, we will explore an authentic Bedmi Puri recipe, complete with step-by-step instructions, tips, and serving suggestions.
What is Bedmi Puri? Bedmi Puri is a traditional dish originating from Uttar Pradesh and Rajasthan. It is a variation of puri, where the dough is kneaded with ground urad dal and spices, giving it a unique taste and texture. This dish is especially popular during festivals, family gatherings, and special occasions.
Ingredients for Bedmi Puri
To prepare authentic Bedmi Puri, you will need the following ingredients:
For the Dough:
- 2 cups whole wheat flour
- 1 cup all-purpose flour (optional, for extra crispiness)
- 1 tablespoon oil or ghee
- 1/2 teaspoon salt
- Water (as required, for kneading)
For Frying:
- Oil, as required
For the Urad Dal Filling:
- 1/2 cup urad dal (soaked for 3-4 hours and drained)
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur (dry mango powder)
- 1 green chili (finely chopped)
- 1-inch ginger (grated)
- Salt to taste
- 2 teaspoons oil
Step-by-Step Instructions to Make Bedmi Puri
Step 1: Prepare the Urad Dal Filling
- Drain the soaked urad dal and grind it coarsely in a blender without adding water.
- Heat 2 teaspoons of oil in a pan, add cumin and fennel seeds, and let them crackle.
- Add chopped green chilies and grated ginger, sauté for a few seconds.
- Stir in the coarsely ground urad dal, along with coriander powder, turmeric powder, red chili powder, garam masala, amchur, and salt.
- Cook the mixture on low flame for 4-5 minutes until it becomes dry and aromatic. Set aside to cool.
Step 2: Prepare the Dough
- In a mixing bowl, combine whole wheat flour, all-purpose flour, salt, and oil.
- Gradually add water and knead into a firm dough. Let it rest for 20 minutes.
Step 3: Stuff and Roll the Puri
- Divide the dough into equal-sized balls.
- Flatten each ball slightly and place a small portion of the urad dal filling in the center.
- Seal the edges and roll gently into a small disc, ensuring the filling does not spill out.
Step 4: Fry the Puris
- Heat oil in a deep frying pan over medium flame.
- Carefully slide each rolled puri into the hot oil and fry until it puffs up and turns golden brown.
- Flip and fry the other side for a few seconds.
- Remove and place on a paper towel to drain excess oil.
Serving Suggestions Bedmi Puri is best served hot with:
- Aloo Sabzi – A spicy potato curry cooked in tomato gravy.
- Pickles and Chutney – Adds a tangy and flavorful touch.
- Curd (Yogurt) – Balances the spices and enhances the taste.
Tips for the Perfect Bedmi Puri
- Ensure the urad dal mixture is dry to prevent the dough from becoming soggy.
- Do not roll the puris too thin, as they may not puff up properly.
- Maintain medium heat while frying to achieve a crispy and evenly cooked puri.
- For extra crispiness, add a little semolina (sooji) to the dough.
