Bedmi Puriबेड़मी पूरी
⏱ Prep 135m🍳 Cook 30m🍽 Serves 6🌿 Vegan
Video: Your Food Lab (YouTube)
Bedmi Puri is the breakfast Delhiites argue fiercest about — a deep-fried whole wheat puri with a filling of ground urad dal seasoned with fennel, coriander, and red chillies, served always with aloo sabzi and sometimes a side of halwa. The filling bloats the puri so it puffs without tearing, making every bite a contrast of crunch and spiced lentil warmth. Weekend mornings in Old Delhi begin and end with this.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪whole wheat flour (atta) — आटा2 cups
- ▪semolina (fine sooji) — सूजी2 tbsp
- ▪oil or ghee — तेल/घी1 tbsp (for dough)
- ▪salt — नमक½ tsp
- ▪water — पानीas needed to make firm dough
- For the urad dal filling
- ▪split black gram (dhuli urad dal) — धुली उड़द दाल½ cup
- ▪fennel seeds (saunf) — सौंफ1 tsp
- ▪coriander seeds, coarsely crushed — साबुत धनिया1 tsp
- ▪red chilli powder — लाल मिर्च पाउडर½ tsp
- ▪asafoetida (hing) — हींगa pinch
- ▪oil for deep fryingfor frying
🌍 Cooking abroad? Substitutions
- Dhuli urad dal (split black gram without husk): Available at Indian grocery stores in the USA and UK; look for 'white urad dal' or 'split urad lentils'. Chana dal can be substituted but gives a sweeter, less earthy flavour.
- Hing (asafoetida): Look for it in the spice aisle of Indian stores or online. A small bottle goes a very long way. Omit if unavailable — the fennel carries the dish.
- Deep frying oil: Any neutral high-smoke-point oil works (sunflower, canola, vegetable). Traditional UP dhabas use mustard oil for a sharper note.
Method
- 1Soak the urad dal in water for 2 hours. Drain, then grind coarsely in a mixer — do not add water; the paste should be thick and grainy.
- 2Heat 1 tsp oil in a pan. Add hing, fennel seeds, and crushed coriander seeds. When they splutter, add the ground dal paste and cook on medium heat, stirring often, until the mixture dries out and leaves the pan, about 5–6 minutes. Add red chilli powder and salt. Let the filling cool completely.
- 3Combine atta, semolina, 1 tbsp oil, and salt. Knead with water into a firm dough (stiffer than chapati dough). Rest for 15 minutes.
- 4Divide the dough into 12–14 equal balls. Flatten each ball, place 1 tsp filling in the centre, bring edges together, and seal tightly. Roll gently into a small disc (about 10 cm), taking care the filling does not puncture the dough.
- 5Heat oil in a kadhai until a small piece of dough sinks then rises to the surface immediately (approximately 175–180°C).
- 6Slide a puri into the oil. Press gently with a slotted spoon so it puffs. Fry 60–90 seconds per side until golden and cooked through. Drain on paper towels.
- 7Serve hot with aloo-tamatar sabzi (potato and tomato curry seasoned with mustard seeds and coriander) and a side of sooji halwa.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.