Warm, richly spiced, and built for a satisfying meal, Bedmi Puri Recipe (Urad Dal Poori) is a vegetarian North Indian, Uttar Pradesh breakfast, brunch made with simple everyday ingredients in about 300 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 35 minutes
  • Cook time: 25 minutes
  • Total time: 300 minutes
  • Yield: 12 · 12 Bedmi Puri
  • Category: Breakfast, Brunch
  • Cuisine: North Indian, Uttar Pradesh

Ingredients

  • 2 cups (240 grams) whole wheat flour ((atta))
  • ¼ cup sooji (- finer textured (rava or cream of wheat))
  • 1 tablespoon ghee (or oil)
  • 1 teaspoon dry mango powder ((amchur))
  • 1 teaspoon salt
  • ½ cup (100 grams) urad dal ((hulled and split black gram))
  • 1.5 cups water (- for soaking lentils)
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 to 2 cloves
  • 1 inch cinnamon
  • 1 green cardamom
  • 1 teaspoon ginger (- chopped)
  • ½ teaspoon green chillies (- chopped)
  • ⅛ teaspoon or 2 to 3 pinches asafetida ((hing))
  • 1 teaspoon red chilli powder
  • 1 teaspoon dried fenugreek leaves ((kasuri methi), optional)
  • ½ cup water (- for grinding urad dal)
  • oil (- for deep frying, as required)

Method

Soaking Lentils

  1. Rinse the urad dal a couple of times in water. Soak the lentils in 1.5 cups of water overnight or for 4 to 5 hours.
  2. Later, drain all the water really well and set the soaked lentils aside.

Roasting Spices

  1. On a low heat, dry roast/toast coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon and green cardamoms in a small frying pan for about 2 minutes or until lightly fragrant. Stir often and ensure not to burn the spices.
  2. Add chopped ginger and green chillies and sauté for a couple of seconds on low heat.
  3. Turn off heat and add the asafetida, red chilli powder and dried fenugreek leaves (kasuri methi).
  4. Mix well and let this spices and herbs mixture cool.

Making Urad Dal Paste

  1. Add the soaked urad dal in a grinder or blender.
  2. Next add the roasted/toasted spices and herbs.
  3. Add water and grind to a semi-fine paste. Do not make the paste too coarse or too fine and fluffy.
  4. Add this ground lentil paste to whole wheat flour in a large mixing bowl. Also add salt and dry mango powder.
  5. If your whole wheat flour, has a lot of bran, first sift it a few times before combining it with the urad dal paste.
  6. First mix and combine and mix the ingredients with a spoon.
  7. Next add the fine rava/sooji and ghee.
  8. Mix again and knead to a semi-soft dough. It has to be stiff and yet soft and pliable.
  9. Do not add water while kneading dough.
  10. If the dough looks sticky, then add some flour and knead again.
  11. Cover the dough with a moist cotton napkin and set aside to rest for 30 minutes.

Assembling & Shaping

  1. Heat oil as needed for deep frying in a kadai or wok.
  2. Portion lemon sized balls from dough and roll them between you palms to make an even neat ball.
  3. Flatten a dough ball with your fingers and spread oil on both sides of the dough ball.
  4. With a rolling pin, roll to a 4 to 5 inches round disc or circle.
  5. You could opt to roll the dough balls all at once. Cover them with a moist cotton napkin, before you fry them. Alternatively you could roll the dough and fry the lentil puris side by side.

Making Bedmi Puri

  1. Place the rolled dough gently into the hot oil. The oil should be moderately hot.
  2. Let the puri begin to puff up. Gently press and nudge with a spider spoon or slotted spoon while frying so that the puri puffs nicely in the hot oil.
  3. Carefully, turn over when one side is golden and fry the second side until golden.
  4. Once the puri is evenly golden and fried perfectly, remove it carefully using a spider spoon or slotted spoon.
  5. Drain the fried puri on paper towels. Similarly fry the remaining puri in batches. Remember to fry these puris in medium hot oil.
  6. Serve Bedmi Puri hot or warm with your choice of potato curry. You can also serve the Urad Dal Puri with Chana Masala or with a side of lemon or mango pickle, or spicy chutneys.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.