Bedmi Puri
A quintessential North Indian breakfast delicacy, Bedmi Puri is a crispy, deep-fried bread made from whole wheat flour and a savory, spiced paste of Urad Dal. These flavorful puris are slightly thicker than regular puris and have a unique, grainy texture. They are traditionally served with a tangy and spicy potato curry (Aloo ki Sabzi) for a hearty and satisfying meal.
For 4 servings
Soak and Grind the Dal
- Wash the urad dal thoroughly under running water. Soak it in enough water for at least 4-6 hours, or overnight.
- Drain all the water completely. It's crucial that the dal is well-drained to achieve the right dough consistency.
- In a grinder jar, combine the drained dal, chopped ginger, green chilies, fennel seeds, and coriander seeds.
- Grind to a coarse, thick paste without adding any water. If absolutely necessary, add 1-2 teaspoons of water to help the grinder run.
Prepare the Puri Dough
- In a large mixing bowl (parat), combine the atta, rava, carom seeds, and 1.5 tsp of salt. Mix well.
- Add the ground dal paste, red chili powder, turmeric powder, garam masala, asafoetida, and 2 tbsp of oil to the flour mixture.
- Using your fingertips, rub the paste and oil into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add water, a little at a time, and knead into a firm, stiff dough. The dough should be tighter than chapati dough to prevent the puris from absorbing too much oil.
Rest and Shape the Puris
- Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the rava to absorb moisture and the flavors to meld.
- After resting, knead the dough again for one minute until it is smooth.
- Divide the dough into 16-18 equal-sized small balls.
- Apply a drop of oil to your palms and the rolling surface. Take one ball and roll it into a circle of about 3-4 inches in diameter. Keep it slightly thicker than a regular puri.
Fry the Bedmi Puris
- Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
- To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly, the oil is ready.
- Gently slide one rolled puri into the hot oil. Using a slotted spoon, lightly press the puri down to help it puff up completely.
- Once it puffs up, flip it over and cook the other side until it's golden brown and crisp. This should take about 30-45 seconds per side.
- Remove the puri with the slotted spoon, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any extra oil.
- Repeat the process for all the remaining puris, frying one or two at a time depending on the size of your pan.
Serve
- Serve the hot and crispy Bedmi Puris immediately with traditional accompaniments like Aloo ki Sabzi, Sitaphal ki Sabzi (sweet pumpkin curry), or your favorite pickle and yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. A soft dough will absorb excess oil and become greasy.
- 2Grind the dal to a coarse paste, not a fine one. The grainy texture is key to authentic Bedmi Puri.
- 3Resting the dough for at least 30 minutes is crucial for the flavors to meld and for easier rolling.
- 4Fry in medium-hot oil. If the oil is too cool, puris will be oily; if too hot, they'll burn before cooking through.
- 5Use a little oil, not dry flour, for rolling the puris. Dry flour burns in the hot oil, spoiling its taste and color.
- 6Gently pressing the puri with a slotted spoon as it fries encourages it to puff up evenly.
Adapt it for your goals.
Dal Variation
Replace Urad Dal with an equal amount of yellow Moong Dal for a lighter version with a different, milder flavor profile.
Herb AdditionHerb Addition
Add 1 tablespoon of crushed Kasuri Methi (dried fenugreek leaves) to the dough for an aromatic and slightly bitter note that complements the spices.
Stuffed VersionStuffed Version
Instead of mixing the dal paste into the dough, use it as a stuffing. Make small balls of the paste, enclose them in dough, and then carefully roll out the puris. This results in a more distinct filling.
Why this is on our healthy list.
Source of Plant-Based Protein
Urad dal is a rich source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Made with whole wheat flour (atta), these puris provide dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Provides Energy
The combination of carbohydrates from the flour and dal provides a significant energy boost, making it a popular and hearty breakfast choice to start the day.
Frequently asked questions
A single Bedmi Puri contains approximately 120-150 calories, depending on its size and the amount of oil absorbed during frying.