{"id":"2c0b0669-8896-4f96-80e4-446affa2a016","url":"https://recipestripper.com/recipes/2c0b0669-8896-4f96-80e4-446affa2a016","source_url":"https://www.vegrecipesofindia.com/bedmi-puri-recipe/","title":"Bedmi Puri Recipe (Urad Dal Poori)","description":"Bedmi Puri is a traditional North Indian bread, popular in the cuisines of Uttar Pradesh and Delhi. It is made with a dough of wheat flour, suji (rava) and ground urad dal (black gram) paste together with herbs & spices which is later deep-fried until golden and crispy. This Urad Dal Poori is typically served with a potato curry and a side of tangy pickles or chutney.","servings":12,"servings_text":"12","prep_time":"PT35M","cook_time":"PT25M","total_time":"PT300M","image_url":"https://www.vegrecipesofindia.com/wp-content/uploads/2024/12/bedmi-puri-recipe.jpg","ingredients":[{"text":"2 cups (240 grams) whole wheat flour ((atta))","item":"whole wheat flour ((atta))","quantity":2,"unit":"cup","metric_alternate":{"quantity":240,"unit":"g"}},{"text":"¼ cup sooji (- finer textured (rava or cream of wheat))","item":"sooji (- finer textured (rava or cream of wheat))","quantity":0.25,"unit":"cup"},{"text":"1 tablespoon ghee (or oil)","item":"ghee","quantity":1,"unit":"tbsp","preparation":"or oil"},{"text":"1 teaspoon dry mango powder ((amchur))","item":"dry mango powder ((amchur))","quantity":1,"unit":"tsp"},{"text":"1 teaspoon salt","item":"salt","quantity":1,"unit":"tsp"},{"text":"½ cup (100 grams) urad dal ((hulled and split black gram))","item":"urad dal ((hulled and split black gram))","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":100,"unit":"g"}},{"text":"1.5 cups water (- for soaking lentils)","item":"water","quantity":1.5,"unit":"cup","preparation":"- for soaking lentils"},{"text":"1 tablespoon coriander seeds","item":"coriander seeds","quantity":1,"unit":"tbsp"},{"text":"1 teaspoon cumin seeds","item":"cumin seeds","quantity":1,"unit":"tsp"},{"text":"1 tablespoon fennel seeds","item":"fennel seeds","quantity":1,"unit":"tbsp"},{"text":"1 to 2 cloves","item":"1 to 2 cloves","quantity":1,"quantity_max":2,"unit":"clove"},{"text":"1 inch cinnamon","item":"inch cinnamon","quantity":1},{"text":"1 green cardamom","item":"green cardamom","quantity":1},{"text":"1 teaspoon ginger (- chopped)","item":"ginger","quantity":1,"unit":"tsp","preparation":"- chopped"},{"text":"½ teaspoon green chillies (- chopped )","item":"green chillies","quantity":0.5,"unit":"tsp","preparation":"- chopped"},{"text":"⅛ teaspoon or 2 to 3 pinches asafetida ((hing))","item":"or 2 to 3 pinches asafetida ((hing))","quantity":0.125,"unit":"tsp"},{"text":"1 teaspoon red chilli powder","item":"red chilli powder","quantity":1,"unit":"tsp"},{"text":"1 teaspoon dried fenugreek leaves ((kasuri methi), optional)","item":"dried fenugreek leaves ((kasuri methi)","quantity":1,"unit":"tsp","preparation":"optional)"},{"text":"½ cup water (- for grinding urad dal)","item":"water","quantity":0.5,"unit":"cup","preparation":"- for grinding urad dal"},{"text":"oil (- for deep frying, as required)","item":"oil","preparation":"- for deep frying, as required"}],"instructions":[{"number":1,"text":"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.","section":"Soaking Lentils"},{"number":2,"text":"Later, drain all the water really well and set the soaked lentils aside.","section":"Soaking Lentils"},{"number":3,"text":"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.","section":"Roasting Spices"},{"number":4,"text":"Add chopped ginger and green chillies and sauté for a couple of seconds on low heat.","section":"Roasting Spices"},{"number":5,"text":"Turn off heat and add the asafetida, red chilli powder and dried fenugreek leaves (kasuri methi).","section":"Roasting Spices"},{"number":6,"text":"Mix well and let this spices and herbs mixture cool.","section":"Roasting Spices"},{"number":7,"text":"Add the soaked urad dal in a grinder or blender.","section":"Making Urad Dal Paste"},{"number":8,"text":"Next add the roasted/toasted spices and herbs.","section":"Making Urad Dal Paste"},{"number":9,"text":"Add water and grind to a semi-fine paste. Do not make the paste too coarse or too fine and fluffy.","section":"Making Urad Dal Paste"},{"number":10,"text":"Add this ground lentil paste to whole wheat flour in a large mixing bowl. Also add salt and dry mango powder.","section":"Making Urad Dal Paste"},{"number":11,"text":"If your whole wheat flour, has a lot of bran, first sift it a few times before combining it with the urad dal paste.","section":"Making Urad Dal Paste"},{"number":12,"text":"First mix and combine and mix the ingredients with a spoon.","section":"Making Urad Dal Paste"},{"number":13,"text":"Next add the fine rava/sooji and ghee.","section":"Making Urad Dal Paste"},{"number":14,"text":"Mix again and knead to a semi-soft dough. It has to be stiff and yet soft and pliable.","section":"Making Urad Dal Paste"},{"number":15,"text":"Do not add water while kneading dough.","section":"Making Urad Dal Paste"},{"number":16,"text":"If the dough looks sticky, then add some flour and knead again.","section":"Making Urad Dal Paste"},{"number":17,"text":"Cover the dough with a moist cotton napkin and set aside to rest for 30 minutes.","section":"Making Urad Dal Paste"},{"number":18,"text":"Heat oil as needed for deep frying in a kadai or wok.","section":"Assembling & Shaping"},{"number":19,"text":"Portion lemon sized balls from dough and roll them between you palms to make an even neat ball.","section":"Assembling & Shaping"},{"number":20,"text":"Flatten a dough ball with your fingers and spread oil on both sides of the dough ball.","section":"Assembling & Shaping"},{"number":21,"text":"With a rolling pin, roll to a 4 to 5 inches round disc or circle.","section":"Assembling & Shaping"},{"number":22,"text":"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.","section":"Assembling & Shaping"},{"number":23,"text":"Place the rolled dough gently into the hot oil. The oil should be moderately hot.","section":"Making Bedmi Puri"},{"number":24,"text":"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.","section":"Making Bedmi Puri"},{"number":25,"text":"Carefully, turn over when one side is golden and fry the second side until golden.","section":"Making Bedmi Puri"},{"number":26,"text":"Once the puri is evenly golden and fried perfectly, remove it carefully using a spider spoon or slotted spoon.","section":"Making Bedmi Puri"},{"number":27,"text":"Drain the fried puri on paper towels. Similarly fry the remaining puri in batches. Remember to fry these puris in medium hot oil.","section":"Making Bedmi Puri"},{"number":28,"text":"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.","section":"Making Bedmi Puri"}],"date_published":"2026-10-31T00:12:31.288728+00:00","date_modified":"2026-10-31T00:12:31.288728+00:00"}