Bedmi Puri

July 5, 2024

The taste of Indian cuisine doesn’t need any introduction. Every Indian state has its very own delicious dish with an even more exciting story behind it. And if we talk about authentic foods, you shouldn’t miss out on Punjab’s chole bhature, South’s idli and dosa, and UP’s famous Bedmi Puri. 

We understand the Sunday morning breakfast dilemma, where everyone in the family craves their favorites, which are often too time-consuming to prepare on a regular day. That’s why we’re here with a detailed bedmi puri recipe, promising to tantalize your taste buds and make your Sunday mornings extra special. 

So, if you want to learn the bedmi puri recipe step-by-step, this write-up is only for you. This authentic recipe will take you to the local streets of Uttar Pradesh. So, let’s get started!

What is Bedmi Puri?

Bedmi Puri is a traditional North Indian dish known for its rich flavors. Originating from the streets of Uttar Pradesh, it has become a beloved breakfast staple across the region. The puri itself is a type of bread made from whole wheat flour, which is deep-fried to puffy perfection. 

What sets Bedmi Puri apart is the filling—a spicy and aromatic blend of ground urad dal (black lentils), fennel seeds, coriander, red chili powder, and other spices that are soaked overnight, ground into a paste, and then stuffed into the dough before frying.

So, you’re ready to make bedmi puri! But before you start, here’s what you should know about this recipe:

  • Preparation Time: 1 hour and 20 minutes
  • Cooking Time: 30 Minutes
  • Servings: 4

Nutrition Facts for Bedmi Puri

                               Nutrition Facts (Per 1 Pc Serving)
Nutrients Daily Value (%)
Calories 94
Total fat 4.5 gm
Sodium 16 mg
Potassium 14 mg
Total carbohydrates 7 gm (3%)
Dietary fibre 4 gm (13%)
Sugar 3 gm
Protein 8 gm
Calcium 29 mg
Iron 4 mg
Magnesium  1 mg
Phosphorus 3 mg
Zinc 1.2 mg
Vitamin K 1µg
Vitamin B (Folate) 1µg

Bedmi Puri Ingredients

For Dough:

  • 1 cup wheat flour
  • 1 cup rava / semolina, fine
  • ½ cup maida
  • Water, for kneading
  • 2 tbsp oil
  • ¼ tsp ajwain
  • 1 tsp kasuri methi
  • ½ tsp salt

For Stuffing:

  • ¾ cup urad da
  • ¼ tsp turmeric
  • 2 tbsp oil
  • 1 tsp saunf, crushed
  • 1 tsp chilli powder
  • ½ tsp pepper, crushed
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp aamchur
  • ¼ cup water
  • 1 pinch hing
  • ½ tsp salt

For Aloo Sabji

  • 2 tbsp oil
  • 5 cloves
  • 1 tsp fennel
  • 2 chilli, finely chopped
  • 1 inch ginger, finely chopped
  • 1 bay leaf
  • 2 pods cardamom
  • 1 tsp cumin
  • 1 tsp chilli powder
  • pinch hing
  • ¼ tsp turmeric
  • 2 cup tomato puree
  • 1 cup water
  • ½ tsp coriander powder
  • 2 potato, boiled & mashed
  • ¼ tsp garam masala
  • 1 tsp kasuri methi, crushed
  • 2 tbsp coriander, finely chopped
  • 1 tbsp besan, roasted
  • ½ tsp salt

How to Make Bedmi Puri?

If you’re trying your hands with bedmi puri and aloo sabji for the first time, here’s a step-by-step instructions to get started: 

Step 1: Prepare Bedmi Puri Filling

  • Start by putting ¾ cup of urad dal into a blender and pulsing it until it reaches a rough texture. Set this aside for later use.
  • Next, heat 2 tablespoons of oil in a skillet over low heat. Add 1 teaspoon of fennel seeds, ¼ teaspoon of turmeric, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, ½ teaspoon of cumin powder, ½ teaspoon of ground black pepper, and a hint of asafoetida.
  • Stir the spices on low heat until they emit a delightful fragrance.
  • Add the coarsely ground urad dal to the pan, along with ½ teaspoon of salt and 1 teaspoon of dry mango powder.
  • Stir continuously until the mixture is thoroughly infused with the spices.
  • Pour in ¼ cup of water and blend well into the mixture.
  • Continue to cook until the urad dal has fully absorbed the water and the mixture thickens.
  • Set aside your prepared urad dal filling.

Step 2: Knead Puri Dough

  • In a sizable mixing bowl, put 1 cup of whole wheat flour, 1 cup of semolina (rava), and ½ cup of all-purpose flour (maida).
  • Add to this mixture ¼ teaspoon of carom seeds (ajwain), 1 teaspoon of dried fenugreek leaves (Kasuri methi), 2 tablespoons of oil, and ½ teaspoon of salt.
  • Gradually add warm water to form a dough, kneading until it’s soft and pliable.
  • Allow the dough to rest for 20 minutes. After resting, you’ll notice the dough has become firmer and smoother.
  • Knead again for about a minute before rolling a portion into a ball.
  • Flatten it slightly, place a portion of the urad dal filling in the center, then gather the edges to enclose the filling completely.
  • Gently flatten the filled ball and roll it out to a moderate thickness.
  • Carefully put each puri into hot oil over medium heat. 
  • Flip carefully and fry both sides until they achieve a golden brown color and become crisp.

Step 3: Cook Aloo Sabzi

  • Heat 2 tablespoons of oil in a pan. Add in one bay leaf, two cardamom pods, five cloves, one teaspoon each of fennel seeds and cumin seeds, two green chilies, an inch piece of ginger finely chopped, and a pinch of asafoetida.
  • Cook these spices on low heat until their aroma is released.
  • Next, stir in ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, ½ teaspoon coriander powder, and 1 tablespoon gram flour until aromatic.
  • Add in two cups of tomato puree and simmer until oil begins to surface on top. Pour in one cup of water along with ½ teaspoon salt; bring to a boil while stirring.
  • Add two boiled and cubed potatoes into the gravy, ensuring they are well coated with the spices. Cook for about three minutes or until they have soaked up all the flavors.
  • Finish off by sprinkling in ¼ teaspoon garam masala powder, one teaspoon dried fenugreek leaves (Kasuri methi), and two tablespoons chopped coriander leaves. Stir well to combine everything evenly.
  • Your savory aloo sabzi is now ready to be enjoyed with crispy bedmi puri.

Bedmi Puri Recipe in Hindi (बेड़मी पूरी कैसे बनाएं?)

यदि आप पहली बार बेड़मी पूरी और आलू की सब्जी बनाने का प्रयास कर रहे हैं, तो आरंभ करने के लिए यहां चरण-दर-चरण निर्देश दिए गए हैं: 

चरण 1: बेदमी पुरी भराई तैयार करें

  • सबसे पहले ¾ कप उड़द दाल को एक ब्लेंडर में डालें और इसे तब तक पीसें जब तक यह एक खुरदरी बनावट तक न पहुंच जाए। इसे बाद में उपयोग के लिए अलग रख दें।
  • इसके बाद धीमी आंच पर एक कड़ाही में 2 बड़े चम्मच तेल गर्म करें। 1 चम्मच सौंफ के बीज, ¼ चम्मच हल्दी, 1 चम्मच लाल मिर्च पाउडर, 1 चम्मच धनिया पाउडर, ½ चम्मच जीरा पाउडर, ½ चम्मच पिसी हुई काली मिर्च और थोड़ी सी हींग डालें।
  • मसालों को धीमी आंच पर तब तक हिलाएं जब तक उनमें से मनमोहक खुशबू न आने लगे।
  • पैन में दरदरी पिसी हुई उड़द दाल, ½ चम्मच नमक और 1 चम्मच अमचूर पाउडर डालें।
  • इसे लगातार हिलाते रहें जब तक कि मिश्रण में मसाले अच्छी तरह न मिल जाएं।
  • ¼ कप पानी डालें और मिश्रण में अच्छी तरह मिला लें।
  • तब तक पकाते रहें जब तक उड़द दाल पूरी तरह से पानी सोख न ले और मिश्रण गाढ़ा न हो जाए।
  • अपनी तैयार उड़द दाल की फिलिंग को अलग रख दें.

चरण 2: पूरी का आटा गूंथ लें

  • एक बड़े मिश्रण के कटोरे में, 1 कप साबुत गेहूं का आटा, 1 कप सूजी (रवा), और ½ कप मैदा डालें।
  • इस मिश्रण में ¼ चम्मच अजवायन, 1 चम्मच सूखी मेथी की पत्तियां (कसूरी मेथी), 2 बड़े चम्मच तेल और ½ चम्मच नमक मिलाएं।
  • आटा बनाने के लिए धीरे-धीरे गर्म पानी डालें, इसे नरम और लचीला होने तक गूंधें।
  • आटे को 20 मिनिट के लिये रख दीजिये. आराम करने के बाद, आप देखेंगे कि आटा सख्त और चिकना हो गया है।
  • एक हिस्से को गोला बनाने से पहले लगभग एक मिनट के लिए फिर से गूंध लें।
  • इसे थोड़ा चपटा करें, उड़द दाल की भराई का एक हिस्सा बीच में रखें, फिर किनारों को इकट्ठा करके भराई को पूरी तरह से बंद कर दें।
  • भरी हुई लोई को धीरे से चपटा करें और मध्यम मोटाई का बेल लें।
  • प्रत्येक पूरी को सावधानी से मध्यम आंच पर गर्म तेल में डालें। 
  • सावधानी से पलटें और दोनों तरफ से सुनहरा भूरा और कुरकुरा होने तक तलें।

चरण 3: आलू की सब्जी बनाएं

  • एक पैन में 2 बड़े चम्मच तेल गर्म करें. इसमें एक तेज पत्ता, दो इलायची की फली, पांच लौंग, एक-एक चम्मच सौंफ और जीरा, दो हरी मिर्च, एक इंच अदरक का टुकड़ा बारीक कटा हुआ और एक चुटकी हींग डालें।
  • इन मसालों को धीमी आंच पर तब तक पकाएं जब तक इनकी खुशबू न आने लगे.
  • इसके बाद इसमें ¼ चम्मच हल्दी पाउडर, 1 चम्मच लाल मिर्च पाउडर, ½ चम्मच धनिया पाउडर और 1 बड़ा चम्मच बेसन डालकर खुशबू आने तक मिलाएं।
  • इसमें दो कप टमाटर की प्यूरी डालें और तब तक पकाएं जब तक कि ऊपर तेल न दिखाई देने लगे। ½ चम्मच नमक के साथ एक कप पानी डालें; हिलाते हुए उबाल लें।
  • ग्रेवी में दो उबले और कटे हुए आलू डालें, यह सुनिश्चित कर लें कि वे मसालों के साथ अच्छी तरह से लेपित हैं। लगभग तीन मिनट तक पकाएं या जब तक वे सभी स्वादों को सोख न लें।
  • ¼ चम्मच गरम मसाला पाउडर, एक चम्मच सूखी मेथी की पत्तियां (कसूरी मेथी), और दो बड़े चम्मच कटी हुई धनिया पत्ती छिड़क कर समाप्त करें। सब कुछ समान रूप से मिलाने के लिए अच्छी तरह हिलाएँ।
  • आपकी स्वादिष्ट आलू की सब्जी अब कुरकुरी बेड़मी पूरी के साथ आनंद लेने के लिए तैयार है।

Serving Suggestions for Bedmi Puri

This culinary delight is often paired with a savory curry, such as Aloo Sabzi—a potato-based dish cooked with various spices that complement the delicious taste of Bedmi Puri. The combination of the crispy puri with the soft and flavorful curry creates a satisfying meal that’s both filling and indulgent. 

Tips and Variations for Bedmi Poori Recipe

  • Ensure the dough is firm yet pliable. A stiffer dough will give you crispier puris, but be careful not to make it too hard, or rolling will be difficult.
  • Adjust the spices in the urad dal filling according to your taste. You can increase or decrease the amount of red chili powder, fennel seeds, and asafoetida to suit your spice preference.
  • For a twist, add some grated ginger or minced green chilies to the dal filling for an extra kick.
  • If you’re looking for a healthier version, you can bake the puris in an oven instead of deep-frying. Brush them with a little oil and bake until crisp.


What is Bedmi Puri Made of?

Bedmi Puri is a traditional North Indian bread made from a dough of whole wheat flour, semolina, and a spiced paste of soaked and ground urad dal seasoned with spices like asafoetida, red chili, and fennel powder.

What is the Difference between Bedmi Poori and Normal Poori?

The main difference between Bedmi Poori and regular Poori is the inclusion of a spiced urad dal paste in Bedmi Poori, which makes it crisper and denser. Regular Poori is typically softer and made without filling.

How many Calories are in One Bedmi Puri?

One Bedmi Puri contains approximately 94 calories, with a mix of carbohydrates, proteins, and fats contributing to the total calorie count.

Is Bedmi Poori Healthy or Unhealthy?

While Bedmi Poori contains nutritious ingredients like urad dal, it is deep-fried, which may not be suitable for a healthy diet, especially if consumed in large quantities.

How many Bedmi Puri should I Eat for Weight Loss?

For weight loss, it’s essential to maintain a calorie deficit. Considering one Bedmi Puri has 94 calories, the number to consume would depend on your daily calorie goals and should be balanced with other meals.


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