Bedmi Puri Recipe (Urad Dal Poori)
Recipe: https://recipestripper.com/recipes/2c0b0669-8896-4f96-80e4-446affa2a016
Original source: https://www.vegrecipesofindia.com/bedmi-puri-recipe/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2024/12/bedmi-puri-recipe.jpg

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.
Yield: 12
Prep time: PT35M
Cook time: PT25M
Total time: PT300M

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)

Instructions
1. [Soaking Lentils] 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. [Soaking Lentils] Later, drain all the water really well and set the soaked lentils aside.
3. [Roasting Spices] 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.
4. [Roasting Spices] Add chopped ginger and green chillies and sauté for a couple of seconds on low heat.
5. [Roasting Spices] Turn off heat and add the asafetida, red chilli powder and dried fenugreek leaves (kasuri methi).
6. [Roasting Spices] Mix well and let this spices and herbs mixture cool.
7. [Making Urad Dal Paste] Add the soaked urad dal in a grinder or blender.
8. [Making Urad Dal Paste] Next add the roasted/toasted spices and herbs.
9. [Making Urad Dal Paste] Add water and grind to a semi-fine paste. Do not make the paste too coarse or too fine and fluffy.
10. [Making Urad Dal Paste] Add this ground lentil paste to whole wheat flour in a large mixing bowl. Also add salt and dry mango powder.
11. [Making Urad Dal Paste] If your whole wheat flour, has a lot of bran, first sift it a few times before combining it with the urad dal paste.
12. [Making Urad Dal Paste] First mix and combine and mix the ingredients with a spoon.
13. [Making Urad Dal Paste] Next add the fine rava/sooji and ghee.
14. [Making Urad Dal Paste] Mix again and knead to a semi-soft dough. It has to be stiff and yet soft and pliable.
15. [Making Urad Dal Paste] Do not add water while kneading dough.
16. [Making Urad Dal Paste] If the dough looks sticky, then add some flour and knead again.
17. [Making Urad Dal Paste] Cover the dough with a moist cotton napkin and set aside to rest for 30 minutes.
18. [Assembling & Shaping] Heat oil as needed for deep frying in a kadai or wok.
19. [Assembling & Shaping] Portion lemon sized balls from dough and roll them between you palms to make an even neat ball.
20. [Assembling & Shaping] Flatten a dough ball with your fingers and spread oil on both sides of the dough ball.
21. [Assembling & Shaping] With a rolling pin, roll to a 4 to 5 inches round disc or circle.
22. [Assembling & Shaping] 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.
23. [Making Bedmi Puri] Place the rolled dough gently into the hot oil. The oil should be moderately hot.
24. [Making Bedmi Puri] 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.
25. [Making Bedmi Puri] Carefully, turn over when one side is golden and fry the second side until golden.
26. [Making Bedmi Puri] Once the puri is evenly golden and fried perfectly, remove it carefully using a spider spoon or slotted spoon.
27. [Making Bedmi Puri] Drain the fried puri on paper towels. Similarly fry the remaining puri in batches. Remember to fry these puris in medium hot oil.
28. [Making Bedmi Puri] 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.