Urad Dal Poori | Bedmi Poori | How To Make Bedmi Puri

Urad dal poori or bedmi poori is a popular Indian street food especially in Agra, Mathura, old Delhi and now an integral part of most Indian kitchens must say. Bedmi poori is served hot with spicy, tangy potato gravy with a pickle in North India and a popular breakfast item. It is a deep fried whole wheat flour flatbread mixed with a spicy mixture of urad dal (lentil).

This traditional breakfast Bedmi poori is also known bedmi aloo, bedmi kachori, urad dal kachori, bedvi, bedami or bedmi puri aloo sabzi. This is my first recipe as "no onion no garlic" recipe which is also vegan. Must say it is a filling, calorie-rich recipe but totally worth having on festive occasions. We are making this urad dal poori once a month.

How To Make urad dal poori or bedmi poori

This puri is made in two ways. One is preparing the dry urad dal filling separately and then stuff in the dough, roll it thicker and smaller followed by deep frying. Smaller and thicker version of poori known as kachori. Another version has kneaded the dough with the grounded urad dal with spices. I have adapted the recipe from Nisha Madhulika.

You may also like Other Street Food

Bherwa Mirch Pakora
Chana Dal Vada
Bread Omelette

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

To make this puri first soak urad dal for good 3-4 hours. After that drain all the water and grind along with ginger and green chili to a coarse paste. Combine it with flour and other spices, use 3-4 tablespoon water and make a soft dough. Now roll small circles and deep fry them until golden and crispy enough. Let see how to make bedmi aloo sabji or rad dal poori.

Bedmi Poori | Urad Dal Poori

Ingredient                                                   9 bedmi poori

For Bedmi Puri or Urad Dal Puri
1 Cup whole wheat flour
¼ Cup urad dal
1 teaspoon salt
1 teaspoon coriander powder
¼ teaspoon red chili powder
1 teaspoon ginger paste
2 Green Chili
½ teaspoon cumin seed powder
1 teaspoon fennel seed powder
3 teaspoon oil
1 Tblsp semolina
Oil for deep frying

For Bedmi Aloo Sabji or Potato Gravy
4 Medium sized potato
1 teaspoon cumin seed
½ teaspoon coriander seeds (crushed)
3 Tblsp oil
½ teaspoon fennel seeds (crushed)
½ teaspoon red chili powder
2 Dry red chilies
1 Green chili chopped finely
Salt as per taste
1 Cup tomato puree
½ teaspoon turmeric powder
1 teaspoon dry mango powder
2 Cups water

Method

How To Make Urad Dal Poori | Bedmi Poori

1. First of all, clean, wash and soak urad dal for 3-4 hours. After 4 hours drain all the water and transfer it to a grinding jar with green chili and ginger. Make a coarse paste. Do not add water, since dal is soaked so it has enough moisture.
2. In a mixing bowl add the coarse paste of urad dal along with the rest of the ingredients flour, semolina, and spices. Combine them well.
3. Do not add water initially, first bind with the urad dal paste. You may need 3-4 tablespoon of water to make a soft dough.
4. Grease the dough with little oil on the top and cover it. Keep it aside for 15 minutes covering it.
5. While the dough is on rest heat a kadhai with enough oil to deep fry.
6. After 15 minutes divide the dough into equal parts. Roll each portion into 3-4" circle.
7. Once the oil is hot enough, slide the rolled circles in kadhai carefully. They puff up nicely after a few seconds flip on another side. Cook till golden color. Transfer it on the paper towel to absorb the oil.
8. Repeat the same with rest of the rolled circle.
9. Bedmi poori or Urad dal poori is ready to serve with tangy spicy potato gravy.

How To Make Bedmi Aloo Sabji | Potato Gravy

1. First of all boil potatoes in a pressure cooker. Let the pressure releases on it own. Peel them and crush them using your hand.
2. Make tomato puree and keep it ready.
3. Now heat a kadhai on medium flame. Once hot enough add cumin seed, dry red chili, coriander seed and fennel seed. Let them crackle.
4. Add chopped green chilies and cook for 10-20 seconds.
5. To this add tomato puree. Cook this until it starts leaving oil on the sides.
6. It takes 6-7 minutes, once puree is cooked add red chili powder, turmeric powder, dry mango powder and salt. Mix well.
7. Finally, add crushed potato and water. simmer it for 5-7 minutes.
8. Add chopped green corinader and cook further for 5 more minutes. By now gravy will thicken. Bedmi aloo sabji is ready to serve.

Note

1. While grinding soaked lentil does not add water. It has enough moisture. If required add 3-4 tablespoon of water and then grind.
2. Bedmi poori tastes great when served hot. They are crispy.

Urad Dal Poori or Bedmi Poori is my entry for the letter U in A to Z Indian flatbreads

A- Ajwain Paratha
B- Besan Paratha
C- Cheela (Kuttu Ka Cheela)
D- Dosa (Vrat Ka Dosa)
E- Elaichi Roti (cheeni roti)
F- Farali Paratha Kuttu Ka Bherwa Paratha
G- Gajar Ka Paratha (carrot paratha)
H- Hara Pyaz Ka Paratha (spring onion paratha)
I- Indori Sev Paratha(Bhujiya Paratha)
J- Jain Khakhra
K- Kerala Parotta or Malabar Parotta
L- Lifafa Paratha(palak paneer lifafa paratha)
M- Multigrain Paratha
N- Nachini Pizza Paratha
O- Onion Capsicum Paratha
P- Paneer Paratha
Q- Quinoa Roti or Quinoa Flatbread
R- Rajgira Paratha (vrat ka paratha)
S- Soya Kheema Paratha
T- Tofu Paratha

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We tasted these puris first time during our visit to Taj Mahal. They were so tasty in spite of being spicy. Since then I keep making, rather nowadays street food is a kind of party food for me where we invite friends at home.

Urad Dal Poori | Bedmi Poori | How To Make Bedmi Puri

Urad dal poori or bedmi poori is a popular Indian street food.It is a deep fried whole wheat flour flatbread mixed with a spicy mixture of urad dal.

5 from 12 votes

Print Pin Rate

Course: Breakfast, Main Course, Snack

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 15 minutes

Soaking Time: 4 hours

Total Time: 30 minutes

Servings: 3 Serving

Calories:

Author: Bhawana

Ingredients

For Bedmi Puri or Urad Dal Puri

• ▢ 1 Cup whole wheat flour
• ▢ ¼ Cup urad dal
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon coriander powder
• ▢ ¼ teaspoon red chili powder
• ▢ 1 teaspoon ginger paste
• ▢ 2 Green Chili
• ▢ ½ teaspoon cumin seed powder
• ▢ 1 teaspoon fennel seed powder
• ▢ 3 teaspoon oil
• ▢ 1 Tblsp semolina
• ▢ Oil for deep frying

For Bedmi Aloo Sabji or Potato Gravy

• ▢ 4 Medium sized potato
• ▢ 1 teaspoon cumin seed
• ▢ ½ teaspoon coriander seeds (crushed)
• ▢ 3 Tblsp oil
• ▢ ½ teaspoon fennel seeds (crushed)
• ▢ ½ teaspoon red chili powder
• ▢ 2 Dry red chilies
• ▢ 1 Green chili chopped finely
• ▢ Salt as per taste
• ▢ 1 Cup tomato puree
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon dry mango powder
• ▢ 2 Cups water

Instructions

How To Make Urad Dal Poori | Bedmi Poori

• First of all, clean, wash and soak urad dal for 3-4 hours. After 4 hours drain all the water and transfer it to a grinding jar with green chili and ginger. Make a coarse paste. Do not add water, since dal is soaked so it has enough moisture.
• In a mixing bowl add the coarse paste of urad dal along with the rest of the ingredients flour, semolina, and spices. Combine them well.
• Do not add water initially, first bind with the urad dal paste. You may need 3-4 tablespoon of water to make a soft dough.
• Grease the dough with little oil on the top and cover it. Keep it aside for 15 minutes covering it.
• While the dough is on rest heat a kadhai with enough oil to deep fry.
• After 15 minutes divide the dough into equal parts. Roll each portion into 3-4″ circle.
• Once the oil is hot enough, slide the rolled circles in kadhai carefully. They puff up nicely after a few seconds flip on another side. Cook till golden color. Transfer it on the paper towel to absorb the oil.
• Repeat the same with rest of the rolled circle.
• Bedmi poori or Urad dal poori is ready to serve with tangy spicy potato gravy.

How To Make Bedmi Aloo Sabji | Potato Gravy

• First of all boil potatoes in a pressure cooker. Let the pressure releases on it own. Peel them and crush them using your hand.
• Make tomato puree and keep it ready.
• Now heat a kadhai on medium flame. Once hot enough add cumin seed, dry red chili, coriander seed and fennel seed. Let them crackle.
• Add chopped green chilies and cook for 10-20 seconds.
• To this add tomato puree. Cook this until it starts leaving oil on the sides.
• It takes 6-7 minutes, once puree is cooked add red chili powder, turmeric powder, dry mango powder and salt. Mix well.
• Finally, add crushed potato and water. simmer it for 5-7 minutes.
• Add chopped green corinader and cook further for 5 more minutes. By now gravy will thicken. Bedmi aloo sabji is ready to serve.

Notes

1. While grinding soaked lentil does not add water. It has enough moisture. If required add 3-4 tablespoon of water and then grind.
2. Bedmi poori tastes great when served hot. They are crispy.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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