Bedmi Puri is prepared mainly in two ways- the first way is by stuffing the pitthi(dal & spices mixture) in the dough and other is by kneading the pitthi along with the dough. I have shared the recipe of Badmi Poori by using the second method, as it is easier and even beginners can make this Puri easily. Pitthi is basically the mixture of dal, green chili, ginger and spices.
This recipe of Bedmi Poori is very similar to the traditional poori’s which are made with either wheat flour or plain flour, but with the addition of lentils in it, which makes it nutritious, as the high content of minerals and vitamins in urad dal helps to maintain healthy skin and hair. It reduces skin irritation, and its high iron content circulates more oxygen in the body for radiant and glowing skin. Urad dal can also reduce sunburn, tan, and acne. Otherwise, fried recipes are not considered to be healthy.
With this recipe, you can also checkout more Indian flatbread Recipes like Palak Puri Recipe, Spicy Aloo Puri Recipe, Rice Paratha Recipe, Papaya Paratha Recipe and more.
Finally, I would like to visit and checkout more related category collection recipes like Indian Curry & Dal Recipes Collection and Breakfast Recipes Collection.
Instructions for how to make Bedmi Puri at home:
- Firstly, rinse and soak ½ cup urad dal for 3-4 hours. Split or whole- any urad dal can be used, but make sure that the lentils should be without peel.
- Then drain-off all the water and transfer the soaked dal to a grinder jar. Add 1 inch roughly chopped ginger and 1 green chili to it.
- Grind it to a smooth paste by adding 1 or 2 tbsp water as required to grind the dal.
- Now take 2 cups of wheat flour in a large bowl and transfer the lentils paste to it.
- Next add the spices- 1/2 tsp red chili powder, 1 tsp cumin and coriander powder, 1/2 tsp garam masala, 1/2 tsp salt and 4 tsp oil to it.
- Mix well combing all the spices and oil well.
- Add water only if required and knead a tight dough. Cover and keep it aside for 20 minutes.
- After 20 minutes, knead the dough slightly again and make a smooth dough.
- Now take a ball and roll it using a rolling pin or Poori press. Roll to a slightly thick puri.
- Gently slid the rolled poori in the medium hot oil on medium flame.
- The oil will bubble, sizzle and the poori will come on top of the oil. Nudge with a slotted spoon, so that the poori puffs up while frying. Then flip it over with the help of slotted spoon.
- Fry the second side of the puri. Remove the bedmi poori with the slotted spoon draining as much as oil as possible.
- Bedmi Poori is ready to serve. Enjoy it hot with Aloo ki Sabzi!
1. Firstly, rinse and soak ½ cup urad dal for 3-4 hours. Split or whole- any urad dal can be used, but make sure that the lentils should be without peel.
2. Then drain-off all the water and transfer the soaked dal to a grinder jar. Add 1 inch roughly chopped ginger and 1 green chili to it.
3. Grind it to a smooth paste by adding 1 or 2 tbsp water as required to grind the dal.
4. Now take 2 cups of wheat flour in a large bowl and transfer the lentils paste to it.
5. Next add the spices- 1/2 tsp red chili powder, 1 tsp cumin and coriander powder, 1/2 tsp garam masala, 1/2 tsp salt and 4 tsp oil to it.
6. Mix well combing all the spices and oil well.
7. Add water only if required and knead a tight dough. Cover and keep it aside for 20 minutes.
8. After 20 minutes, knead the dough slightly again and make a smooth dough.
9. Now take a ball and roll it using a rolling pin or Poori press. Roll to a slightly thick puri.
10. Gently slid the rolled poori in the medium hot oil on medium flame.
11. The oil will bubble, sizzle and the poori will come on top of the oil. Nudge with a slotted spoon, so that the poori puffs up while frying. Then flip it over with the help of slotted spoon.
12. Fry the second side of the puri. Remove the bedmi poori with the slotted spoon draining as much as oil as possible.
13. Bedmi Poori is ready to serve. Enjoy it hot with Aloo ki Sabzi!
Tips:
- Make sure to knead the dough tight. If the dough is soft then puri will soak oil.
- Grind the dal really smooth. If there are any dal then poori will not puff.
- You can also add 2 tbsp rava/sooji to get more crispy poori.
- The oil for frying the puri should be heated well.
- Urad Dal Poori or Bedmi Puri tastes great when served hot with Aloo Curry.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, rinse and soak ½ cup urad dal for 3-4 hours. Split or whole- any urad dal can be used, but make sure that the lentils should be without peel.
2. Then drain-off all the water and transfer the soaked dal to a grinder jar. Add 1 inch roughly chopped ginger and 1 green chili to it.
3. Grind it to a smooth paste by adding 1 or 2 tbsp water as required to grind the dal.
4. Now take 2 cups of wheat flour in a large bowl and transfer the lentils paste to it.
5. Next add the spices- 1/2 tsp red chili powder, 1 tsp cumin and coriander powder, 1/2 tsp garam masala, 1/2 tsp salt and 4 tsp oil to it.
6. Mix well combing all the spices and oil well.
7. Add water only if required and knead a tight dough. Cover and keep it aside for 20 minutes.
8. After 20 minutes, knead the dough slightly again and make a smooth dough.
9. Now take a ball and roll it using a rolling pin or Poori press. Roll to a slightly thick puri.
10. Gently slid the rolled poori in the medium hot oil on medium flame.
11. The oil will bubble, sizzle and the poori will come on top of the oil. Nudge with a slotted spoon, so that the poori puffs up while frying. Then flip it over with the help of slotted spoon.
12. Fry the second side of the puri. Remove the bedmi poori with the slotted spoon draining as much as oil as possible.
13. Bedmi Poori is ready to serve. Enjoy it hot with Aloo ki Sabzi!
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