How to make Crispy Bedmi Puri Recipe | A North Indian Breakfast Staple


Crispy Bedmi Puri Recipe| A North Indian

 Breakfast Staple



Bedmi Puri is a beloved North Indian dish known for its crispy, golden puris stuffed with a flavorful urad dal filling. If you're a fan of Indian street food or traditional breakfast dishes, this recipe is a must-try! 

In this article, we’ll break down how to make Bedmi Puri at home, with tips, tricks, and a few twists to help you nail this delicious recipe. So, let’s dive in and get cooking!


What is Bedmi Puri?


Bedmi Puri is a type of deep-fried, stuffed flatbread typically made with wheat flour and filled with a spicy lentil mixture. The puri’s filling primarily uses urad dal (black gram lentils), which is seasoned with aromatic Indian spices. It is often served with a flavorful potato curry (Aloo Sabzi), pickles, or chutneys for a complete meal. 

Originating in the northern states of India, especially Uttar Pradesh and Delhi, Bedmi Puri is a popular breakfast or brunch item often enjoyed on weekends or festive occasions.


Ingredients for Bedmi Puri


For the Dough:

  • 2 cups whole wheat flour
  • 1/4 teaspoon carom seeds (Ajwain)
  • 1/4 teaspoon salt
  • 1 tablespoon oil
  • Water (as needed for kneading)


For the Filling:

  • 1/2 cup urad dal (soaked for 4-6 hours)
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 green chilies (finely chopped)
  • 1-inch ginger (grated)
  • 1 tablespoon oil (for cooking the dal mixture)


Step-by-Step Bedmi Puri Recipe


Step 1: Preparing the Urad Dal Filling

1. Soak the Urad dal: Wash the urad dal thoroughly and soak it for 4-6 hours or overnight. This softens the dal, making it easier to grind.


urad dal

2. Grind the dal: Drain the soaked dal and grind it into a coarse paste without adding water. The texture should be thick and slightly grainy, not too smooth.

3. Cook the filling: Heat oil in a pan and add cumin seeds, fennel seeds, and grated ginger. Once they start spluttering, add the ground dal paste, turmeric powder, red chili powder, coriander powder, green chilies, and salt. Cook on medium heat for about 10-15 minutes until the dal loses its raw flavor and the mixture becomes dry. Set aside to cool.





Step 2: Making the Dough


1. Mix the dough ingredients: In a large bowl, add whole wheat flour, salt, and carom seeds. Drizzle oil into the flour and mix well.

   

2. Knead the dough: Gradually add water and knead the flour into a smooth, soft dough. Cover it with a damp cloth and let it rest for 20 minutes.





Step 3: Stuffing and Rolling the Bedmi Puri

1.Divide the dough: After the dough has rested, divide it into equal-sized balls (about the size of a lime).

   

2. Stuff the puri: Flatten each ball slightly, place a spoonful of the dal mixture in the center, and fold the dough over it to seal the edges. Roll it into a ball again, making sure the filling is evenly distributed.


3. Roll out the puris: Using a rolling pin, gently roll out each stuffed ball into a small disc. Be careful not to press too hard, as this might cause the filling to burst out.






Step 4: Frying the Bedmi Puri

1. Heat the oil: In a deep frying pan, heat enough oil for deep frying. Once the oil is hot (you can test by dropping a small piece of dough—it should sizzle immediately), carefully slide in the rolled puris.

   

2. Fry the puris: Fry on medium-high heat, gently pressing down with a slotted spoon to help the puris puff up. Fry until both sides turn golden brown and crispy.


3. Drain and serve: Remove the fried puris and drain them on paper towels to remove excess oil.




Tips for Making the Perfect Bedmi Puri


  • Don’t overstuff: While it's tempting to add a lot of filling, it can cause the puri to break while frying.
  • Control the oil temperature: Too hot, and the puri will burn; too cool, and they’ll become soggy. Medium-high heat is ideal.
  • Rest the dough: Allow the dough to rest for a while. This makes the puris softer and more elastic when rolling.



Serving Suggestions for Bedmi Puri

Traditionally, Bedmi Puri is served with a spicy potato curry (Aloo Sabzi), tangy pickles, or a refreshing coriander chutney. Some people also enjoy it with a side of yogurt, which provides a cooling contrast to the spiciness of the puri.




Health Considerations

While Bedmi Puri is fried, you can make healthier versions by using whole wheat flour or air-frying the puris. Urad dal is an excellent source of protein and fiber, making the dish not only delicious but also nutritious.



Common Mistakes to Avoid


  • Using too much water in the filling: The dal mixture should be dry; any excess moisture will make the puris difficult to roll and fry.
  • Not sealing the dough properly: Ensure the edges are sealed well to prevent the filling from leaking during frying.


Regional Variations of Bedmi Puri

While the North Indian version is the most popular, some regions spice up the filling differently or use different kinds of lentils. Experimenting with spices can give your Bedmi Puri a unique regional twist!


How to Store Bedmi Puri

Store leftover Bedmi Puris in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and reheat them in an oven or on a stovetop to retain their crispiness.



Conclusion

Bedmi Puri is a delightful, indulgent dish perfect for breakfast or brunch. Whether you’re cooking for a festive occasion or just want to try something new, this recipe is sure to please


With its crispy texture, spicy filling, and easy-to-follow method, Bedmi Puri is a culinary experience worth trying.




FAQs


1. What is the best side dish for Bedmi Puri?  

The best side dish for Bedmi Puri is a spicy potato curry (Aloo Sabzi) or a tangy pickle.


2. How do I keep my Bedmi Puri crispy for longer?  

To keep Bedmi Puris crispy, ensure they are fried at the correct temperature and avoid covering them immediately after frying.


3. Is Bedmi Puri gluten-free?  

No, Bedmi Puri is not gluten-free as it is made with wheat flour.


4. Can I make Bedmi Puri without stuffing?  

Yes, you can make plain puris without the dal stuffing, but they won’t have the traditional flavor of Bedmi Puri.


5. Can I substitute any dal for urad dal?  

You can experiment with moong dal or chana dal, but the taste and texture will differ from the traditional recipe.







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