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    Home » Indian Flatbread » Urad Dal Poori | Bedmi Poori | How To Make Bedmi Puri

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

    Published: Sep 26, 2018 by Bhawana ·

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    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).Urad dal poori or bedmi poori is a popular Indian street food 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.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

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

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

    if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

    Pin for laterUrad dal poori or bedmi poori is a popular Indian street food 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.It is a deep fried whole wheat flour flatbread mixed with a spicy mixture of urad dal (lentil).

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

    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
    Tried this Recipe? Pin it for Later!Mention @Code2Cook2017 or tag #Code2Cook!

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    Comments

    1. Ritu Tangri

      November 29, 2018 at 7:31 am

      5 stars
      These puffed up Bedmi poori can make anyone hungry. This is our favorite Sunday breakfast. Your aloo sabji is making it even more tempting.

      Reply
      • code2cook

        November 29, 2018 at 10:27 am

        Thanks Ritu, bedmi poori with aloo sabji is such a killing combination.

        Reply
    2. Sandhya Ramakrishnan

      October 22, 2018 at 8:54 pm

      5 stars
      I have never made urad dal poori before and I am tempted to make some soon after seeing all your porri recipes. Healthy and good use of lentils in poori.

      Reply
      • code2cook

        October 22, 2018 at 8:57 pm

        Thanks Sandhya for liking this bedmi poori recipe.

        Reply
    3. Srivalli Jetti

      October 19, 2018 at 3:44 am

      Adding the urad dal paste to the flour is a great way to have a mess free pooris..looks fantastic!

      Reply
      • code2cook

        October 22, 2018 at 12:26 pm

        Thanks for liking bedmi poori recipe.

        Reply
    4. Padmajha PJ

      October 16, 2018 at 7:29 am

      5 stars
      Bedmi Poori and aloo sabji are a match made in heaven. Made it for one of the earlier editions of mega marathon.I can still recollect the taste !

      Reply
      • code2cook

        October 22, 2018 at 12:51 pm

        well said PJ. we are in love with bedmi puris since the time we tasted.

        Reply
    5. Renu

      October 14, 2018 at 9:29 am

      5 stars
      One of my favorite Puris and sabji. But we make it using stuffing instead of adding it into the dough. Beautiful clicks.

      Reply
      • code2cook

        October 22, 2018 at 12:55 pm

        Thanks Renu, yeah kind of kachoris. Planning to document later.

        Reply
    6. Mayuri Patel

      October 12, 2018 at 4:05 pm

      5 stars
      After seeing so many of you having made urad dal puri, am tempted to make them as they look so crispy and with your flavorful curry, its the ultimate treat.

      Reply
      • code2cook

        October 22, 2018 at 12:45 pm

        I had benefits for choosing already done recipe by many of you as a newly started blog. Thanks for liking urad dal puri.

        Reply
    7. preeti garg

      October 11, 2018 at 12:29 am

      Wow... looks so tempting and tasty... love it. 🙂

      Reply
      • code2cook

        October 22, 2018 at 1:13 pm

        Thanks Preeti for liking urad dal puri.

        Reply
    8. Geetanjali Tung

      October 10, 2018 at 11:57 am

      The pooris are so tempting... I am drooling over those picture. I just love that platter 🙂 Great share

      Reply
      • code2cook

        October 22, 2018 at 12:48 pm

        Thanks Gitanjali for liking these bedmi pooris.

        Reply
    9. Pavani

      October 10, 2018 at 10:24 am

      5 stars
      Never had this type of poori's, especially made with urad dal. It looks delicious. Bookmarked it.

      Reply
      • code2cook

        October 10, 2018 at 10:33 am

        Pavani initially when I used to see bedmi pooris I was like what is this name??? but since we had in Agra, really can't stop loving them. do try at least once.

        Reply
    10. Poonam Bachhav

      October 10, 2018 at 10:13 am

      Have tasted this classic combo once in Delhi and the taste still lingers in my mouth. Now that I have a full proof recipe will try it. Thanks for the share .

      Reply
      • code2cook

        October 10, 2018 at 10:30 am

        Thanks Poonam for liking urad dal poori. seriously they are so addictive.

        Reply
    11. Geetha Priyanka

      October 10, 2018 at 7:44 am

      5 stars
      Never knew poori can be made with urad dal. Sounds interesting and delightful. Lovely share.

      Reply
      • code2cook

        October 10, 2018 at 8:52 am

        Thanks Geetha, yeah when wee first tasted even I was surprised to have the bedmi pooris.

        Reply
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    Hi, Bhawana Singh! Code2Cook is all about Vegetarian, Vegan, recipes which are tasty and easy to make. All recipes are given clear instructions with step by step photos.

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