Bedmi Puri is an interesting twist given to the conventional Pooris. Having made Pooris and Urad Dal ki Kachori, I find Bedmi Puri as an interesting mix of the two.
Bedmi Puri is a popular street food available in Uttar Pradesh and more particularly on streets of Agra, Banaras, Mathura, Aligarh, Etah, Mainpuri (Brij Bhoomi). Well I understand that last statement does not explain the significance of Bedmi Puris in clear terms, so to put things in correct perspective, Bedmi Puri is to Agra what Vada Pav is to Mumbai.
I guess that should explain the significance of Bedmi Pooris in street food culture of Braj Pradesh. Now with that, let’s talk about the recipe.
Typically, there are two ways, Bedmi Poori can be prepared, one in which the Poori gets stuffed and fried, the other simpler one is what we are discussing in this post today.
The stuffing comprises of Urad Dal (skinned and split Black lentil) that is soaked (overnight or 4-5 hours at min.), grounded into a fine paste and then mixed with variety of Indian spices. This mixture is then added to the wheat flour and kneaded into a thick dough. This Poori dough is then rolled into thick Pooris and fried until it turns light brown in color from both sides.
Bedmi Puris can be relished with Dhaba style Aloo Matar, Aloo Rassedar and variety of other Indian veg preparations.
Remember to share the recipe if you like it. Spread the word. Let others enjoy this recipe too.
Want to tell us something? Sure, go ahead and type in your comments in the comment section below. Did I hear you say, you want to say something more private? Send in your emails at contact@kalimirchbysmita.com and we will respond as fast as we can.
Prep time:
Cook time:
Total time:
Serves: 4-5
- 2 Cup=250 grams Wheat Flour
- ¼th Cup =60 grams Urad Dal (Split Black Gram)-Soaked overnight(or 4-5 hours min), drain and use
- ½ Cup Fresh Coriander Leaves (finely chopped)
- Cooking Oil
- Salt
- 3 Green Chilies
- 1½ inches Ginger root
- ½ tsp red chili (lal Mirch) powder
- 1 tsp roasted Cumin(Jeera) Powder
- 1 tsp roasted Fennel(Saunf) seeds Powder
- 1 tsp Coriander (Dhaniya) seeds Powder
- ½ tsp Garam Masala Powder
- ¼ tsp Dry Mango (Aamchoor Powder)
- 1 tbsp Semolina (Rava)
- ¼th tsp Asafoetida (Hing) Powder
- Pinch of Sugar
- To start with, we will grind Ginger and Chilies in a grinder and grind into a coarse paste (do not add water)
- Now, grind Urad Dal in a grinder jar into a thick and fine paste (do not add water)
- We will now knead Poori dough. In a bowl, add wheat flour, Semoilna, Sugar, Salt. Add 2 tbsp lukewarm Oil. Mix the ingredients together.
- Now, add Ginger-Chili Paste, Urad Dal Paste, Red Chili Powder, Garam Masala Powder, Fennel Seeds Powder, Cumin Seeds Powder, Coriander Seeds Powder, Asafoetida Powder, Dry Mango Powder and Chopped Coriander Leaves. Mix all ingredients.
- Add water and knead into a firm dough. We have used little less than ½ Cup water for kneading dough. Keep aside for 15 mins.
- Meanwhile, heat cooking Oil for frying. Take a small portion of dough and make a ball (lemon sized ball)
- Apply some oil on rolling board. With a rolling pins, roll into round and thick Pooris (thinner Pooris will fail to puff up).
- Here's a hack to roll round pooris. Take a bigger ball and roll with a rolling pin (any shape). Do not worry about the shape. Just keep a watch on the thickness of Pooris. Take a round bowl, and with its help cut out a round shaped poori.
- Let's check if Oil is sufficiently hot. Put a small piece of dough in hot oil. If the dough rises up immediately then oil is sufficiently hot. However, if Oil is not hot enough, dough will not come to the surface immediately.
- Add Pooris to the hot oil. Press gently. This will help pooris puff up. Flip over. Cook until Pooris become light brown in color and then remove from Oil. Similarly, fry all the Pooris.
- Tip: Adding Semolina makes Pooris more crisp and adding Sugar can make it stay puffed for longer time.
click here to watch recipe video
Leave a Reply