Scrumptious Bedmi Puri
Bedmi Puri: Urad dal Puri: Urad dal Kachori: lentil stuffed deep-fried bread.
Bedmi Puri is a very famous breakfast dish that belongs to the regions of Uttar Pradesh (especially Agra, Mathura, and Banaras) and Delhi. This dish is served with spicy potato curry and curd during breakfast or brunch.
People of North India find their morning incomplete if they do not have the breakfast of these pooris and Jalebi. From early morning around 4 am, sweet shopkeepers, start preparing this and around 7 am, you can see a long queue for the pooris and even more gathering during weekends.
Discussing the dish in detail: There are two ways to prepare it, one method is slightly long process as we need to soak the lentil first and then fried lentil is being stuffed as we do for kachori.
And the second one I am showing here is non-fried lentil is being stuffed and then deep-fried.
Texture-wise: these are thick than regular pooris. Also, these are crispier in texture because of the addition of semolina (sooji).
Here I selected White Urad dal for stuffing but at some places Yellow Moong Dal is used and at some places ratio of both the lentils. This recipe is quite easy to make.
Serve this to your family and friends and they will definitely ask you for the recipe.
Step by step instructions
Preparing Stuffing
Take 1 cup of white urad dal (washed and dried properly) and roast it for 2 minutes on medium flame.
- As the color changes slightly, turn off the flame and allow it to cool down.
- Grind the pulse coarsely. Transfer it to a large bowl.
- Add all the spices (fennel seeds, dry mango powder, salt, cumin powder, black salt, red chili powder, coriander powder, black pepper powder, and asafoetida). Mix all the dry ingredients.
- Add 1 cup of water and mix it properly. For 1 cup of dal, 1 cup of water is required with the same cup.
- Cover and rest for 15 minutes so the dal soaked the water and become thick.
Kneading Dough
In a large bowl, add all-purpose flour, wheat flour, and semolina.
- To this, add salt, carom seeds, and Kasuri methi.
- For the crunchiness, add oil and ghee. Mix these things really well.
- Add water gradually and knead the semi-hard dough. Cover and allow it to rest for 15 minutes.
Rolling Bedmi Puri
- After 15 minutes, the stuffing must be harder than before. Also the dough.
- Take a small portion of the dough. With the help of the thumb make a small hole in between the ball.
- Place 1 tsp of stuffing in it and cover it properly.
- Roll it on a rolling board neither too thin nor too thick.
- Roll all the puris likewise.
Frying Bedmi Puri
- Heat oil in a kadhai. Place one bedmi puri in kadhai once the oil is hot.
- As the puri puffed up, turn the flame to medium from high and fry it.
- After 40-50 seconds, flip the puri and fry from the other side as well.
- Take out on plate.
- Bedmi Puri is ready. Serve hot with Aloo Sabzi.
Related Recipes
Bedmi Puri
Ingredients
Stuffing
- 1 cup white urad dal washed and dried
- 1 tbsp fennel seeds saunf
- 1 tsp dry mango powder amchur
- 1/2 tsp cumin powder
- 1 tsp salt
- a pinch black salt
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp black pepper powder
- 1 tsp asafoetida heeng
- 1 cup water
Dough
- 1 cup all purpose flour maida
- 1 cup whole wheat flour
- 1 cup semolina sooji
- 1 tsp salt
- 1 tsp carom seeds ajwain
- 1 tbsp kasuri methi
- 3 tbsp oil
- 1 tbsp ghee
- water as required
Frying
- oil as required
Instructions
Preparing Stuffing
- Take 1 cup of white urad dal (washed and dried properly) and roast it for 2 minutes on medium flame.
- As the color changes slightly, turn off the flame and allow it to cool down.
- Grind the pulse coarsely. Transfer it in a large bowl.
- Add all the spices (fennel seeds, dry mango powder, salt, cumin powder, black salt, red chili powder, coriander powder, black pepper powder, and asafoetida). Mix all the dry ingedients.
- Add 1 cup of water and mix it properly. For 1 cup of dal, 1 cup of water is required with th same cup.
- Cover and rest for 15 minutes so the dal soaked the water and become thick.
Kneading Dough
- In a large bowl, add all-purpose flour, wheat flour, and semolina.
- To this, add salt, carom seeds and Kasuri methi.
- For the crunchiness, add oil and ghee. Mix these things really well.
- Add water gradually and knead semi hard dough.
- Cover and allow it to rest for 15 minutes.
Rolling Bedmi Puri
- After 15 minutes, the stuffing must be harder than before. Also the dough.
- Take a small portion from the dough. With the help of thumb make a small hole in between the ball.
- Place 1 tsp of stuffing in it and cover it properly.
- Roll it on rolling board neither too thin nor too thick.
- Roll all the puris likewise.
Frying Bedmi Puri
- Heat oil in kadhai. Place one bedmi puri in kadhai once the oil is hot.
- As the puri puffed up, turn the flame to medium from high and cook it.
- After 40-50 seconds, flip the puri and fry from the other side as well.
- Take out on plate.
- Bedmi Puri is ready. Serve hot with Aloo Sabzi.
Notes
o Resting of stuffing and dough is necessary.
o Do not roll the puri too thick or too thin.
o Drop the puri in oil when it is hot, then turn it to medium flame
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