BEDMI PURI RECIPE | बेड़मी पूरी | CRISPY URAD DAL POORI

Bedmi puri is crispy and flaky poori, made with wheat flour and dal, flavored with fennel seeds, coriander seeds, red chilies, ginger and green chilies, has a hint of asafoetida and garam masala, makes a lip-smacking breakfast or brunch option.

Bedmi puri comes from the state of Uttar Pradesh. It is a very popular breakfast not only in the state but in many parts in North India, especially Delhi. Bedmi puri recipe is simple. A slightly complicated version calls for stuffing the dal filling in the poori. It is also known as bedai poori or bedwi poori.

Served with spicy aloo ki sabji and some raita and jalebi, it makes a perfect meal. Recipe for bedmi poori varies, be it as regards to the dal used for making these poori, or the mode of adding dal to the dough or the method of frying the poori. Bedmi poori can be served with rasedar aloo for breakfast or brunch.

BENEFITS OF URAD DAL –

1. Urad Dal is an energy booster as its iron content is quite high.
2. Moreover, it improves digestion. It is quite rich also in terms of protein.
3. Urad even improves the health of our hearts. Ayurveda even suggests that Urad Dal is really beneficial for women during pregnancy.
4. Urad Dal has many beauty benefits as well, it has anti-ageing properties, so relish recipes made from Urad Dal without feeling guilty.

TIPS TO MAKE THE BEST BEDMI POORI –

1. Soak the dals for enough time. If using urad dal soak it for at least four-six hours. If using moong dal soak it for at least two-four hours.
2. Make a COARSE paste. Do not make a smooth paste of the dal.
3. Add sooji to make crispier poori. 2 tbsp sooji for 2 cups of whole wheat flour.
4. The consistency of the dough is important.
5. The poori should be thicker than the regular pooris.
6. Temperature of oil is very important. It should be hot. Maintain the temperature of oil while frying the pooris.
7. Put hot oil on poori after putting them in for frying. This would puff them immediately.

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3. KUNDRU FRY | IVY GORD FRY
4. STUFFED MASALA BRINJAL

INGREDIENTS FOR BEDMI POORI RECIPE –

To make this Puri, you will need – Whole Wheat Flour, Urad Dal, Ginger, Green Chillies, Oil, Salt, Fennel Powder, Coriander Powder, Red Chilli Powder, Dry Mango Powder and Hing.

While Green Chillies and Red Chilli Powder give it that spicy taste, Dry Mango Powder adds a little drama with its tangy twist. Fennel Powder adds a distinct taste and aroma, that instantly adds more flavour to the Puris.

You can even use Moong Dal instead of Urad Dal, even that Puri comes out tasty and flaky.

• 2 cups whole wheat flour (atta)
• ¼ cup urad dal, washed and soaked for 4 hours at least
• ¼ cup moong dal, washed and soaked for 2 hours at least
• 2-inch ginger, peeled and roughly chopped
• 4 green chilies, roughly chopped
• 2 tsp fennel seeds (saunf)
• 2 tsp coriander seeds (sabut dhaniya)
• 2 tbsp oil
• 1 pinch of asafoetida (heeng)
• ½ tsp garam masala powder
• Salt to taste
• Water for kneading dough
• Oil for frying poori

STEP BY STEP RECIPE INSTRUCTION TO MAKE EDMI PURI –

 TO MAKE SPICE MIX –

1. In a pan add 2 tsp fennel seeds (saunf).
2. Followed by 2 tsp coriander seeds (sabut dhaniya).
3. And 2 dry whole red chilies (sabut lal mirch).
4. Dry roast on low flame till aromatic.
5. Let the spices cool down.
6. Transfer to a grinding jar.
7. Make a powder. Keep aside for now.

TO MAKE DAL PASTE –

1. Transfer soaked urad dal and moong dal to a grinding jar.
2. Add 2 tbsp of water to make the paste.
3. Add in 2-inch of ginger, add 4 green chilies.
4. Make a coarse paste. Keep aside for now.

TO MAKE DOUGH FOR BEDMI POORI –

1. In a mixing bowl add 2 cups of wheat flour.
2. Next add in the dal paste. Add the powdered spices.
3. Add in a pinch of asafoetida (heeng). Add ½ tsp garam masala powder.
4. Add salt to taste. Add 2 tbsp of oil.
5. Mix everything well and Add water gradually.
6. Make a semi soft dough.
7. Cover and let it rest for 30 minutes.
8. After 30 minutes knead the dough for a couple of minutes.

MAKE BEDMI POORI –

1. Take a portion of it and Roll it into a poori.
   
2. Heat enough oil in a pan.
3. Put in the poori in the hot oil, Put hot oil on top of it.
   
4. Fry on medium-high flame.
5. Fry till golden brown from both the sides.
   

This Bedmi poori can even be savoured with Paneer Pasanda or Aloo Masala Curry with Dhaniya (coriander) chutney and Raita.

Try this Bedmi Poori and let me know in comments section how it turned out.

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NUTRITION (Rough Estimate) –

Serving: 3poori | Calories: 234kcal | Carbohydrates: 14.3g | Protein: 3.6g | Fat: 18.8g | Saturated Fat: 2.4g | Cholesterol: 0mg | Sodium: 202mg | Potassium: 74mg | Fiber: 2.2g | Sugar: 0.4g