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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.
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
Author Bhawana


For Bedmi Puri or Urad Dal Puri

  • 1 Cup whole wheat flour
  • 1/4 Cup urad dal
  • 1 Tsp salt
  • 1 Tsp coriander powder
  • 1/4 Tsp red chili powder
  • 1 Tsp ginger paste
  • 2 Green Chili
  • 1/2 Tsp cumin seed powder
  • 1 Tsp fennel seed powder
  • 3 Tsp oil
  • 1 Tblsp semolina
  • Oil for deep frying

For Bedmi Aloo Sabji or Potato Gravy

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


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 tbsp 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.


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


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