Bedmi Puri Recipe-How to make Bedmi Puri
Recipe type: Main
Cuisine: Indian
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
  1. To start with, we will grind Ginger and Chilies in a grinder and grind into a coarse paste (do not add water)
  2. Now, grind Urad Dal in a grinder jar into a thick and fine paste (do not add water)
  3. We will now knead Poori dough. In a bowl, add wheat flour, Semoilna, Sugar, Salt. Add 2 tbsp lukewarm Oil. Mix the ingredients together.
  4. 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.
  5. 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.
  6. Meanwhile, heat cooking Oil for frying. Take a small portion of dough and make a ball (lemon sized ball)
  7. Apply some oil on rolling board. With a rolling pins, roll into round and thick Pooris (thinner Pooris will fail to puff up).
  8. 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.
  9. 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.
  10. 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.
  11. Tip: Adding Semolina makes Pooris more crisp and adding Sugar can make it stay puffed for longer time.
Recipe by Kali Mirch - by Smita at