bedmi puri recipe | crispy bedmi poori & aloo ki sabzi | Urad Dal poori with detailed photo and video recipe. an extremely simple and popular deep-fried crispbread recipe with spiced Black gram stuffing. it is a popular and tasty breakfast snack meal recipe and served particularly with spicy & flavoured aloo tomato ki sabzi recipe. there are different types of bedmi poori that mainly differs in the texture of it and this recipe is prepared with a crispy and flaky texture.
bedmi puri recipe | crispy bedmi poori & aloo ki sabzi | Urad Dal poori with step by step photo and video recipe. deep-fried bread or poori recipes are one of the popular bread recipes used for the various meal. it is typically prepared with wheat or plain flour which would generally carry a soft and puffy texture and is served with a choice of gravy based curries. however, it can also be made with stuffing and an optional crispy texture and bedmi puri recipe is one such popular alternative.
i am a huge fan of deep-fried poori or bread recipes and poori kurma, chole bhature is my favourite breakfast or snack meal. these are my personal favourite as it is more easy and simple to prepare and do not require any additional stuffing. whereas this recipe of bedmi puri, it has an additional step of stuffing prepared. this not only increases the step count but also, can be tricky if you need something quick and urgent. moreover, for a novice cook, it can be overwhelming. having said that, the taste of this stuffing and combination is lip-smacking. therefore the effort is justified and deserved. in addition, i did share a simple and effective aloo sabzi recipe with this which makes it ideal for this poori. you may very well use it for any type of poori or naan roti too. so do try this recipe once and let me know your thoughts on this.
furthermore, some more additional tips, suggestions and variants to the bedmi puri recipe. firstly, as i explained earlier, these poori’s can be soft and crispy (khasta) as well. i prefer the crisp and crunchy poori but if you like to have a soft and puffy you can skip the slow roasting part and remove it once it puffs up. secondly, in a traditional breakfast recipe, the combination of aloo bhaji and poori is served as a combo meal. but it does not mean you should not serve it with other curries too. you can serve it with any other gravy based curry to make an interesting combo meal. lastly, i have used a combination of wheat flour and rava to get the crisp taste. you may use maida or plain flour to make it even more tasty and crisp.
finally, i request you to check my other related roti naan bread recipes collection with this post on bedmi puri recipe. it mainly includes my other related recipes like, Gujarati Dhebra Recipe, sooji roti for weight loss, suji ki puri, saravana bhavana style poori kurma, poha paratha, green papaya roti, avalakki rotti, onion kulcha, aloo puri, roti tacos. in addition to these i would like to add some more related recipe categories like,
bedmi puri video recipe:
recipe card for bedmi poori & aloo ki sabzi :
Crispy Bedmi Poori & Aloo ki sabzi - Delhi Street Style Breakfast Combo
Ingredients
for dough:
- 1 cup wheat flour
- 1 cup rava / semolina, fine
- ½ cup maida
- ¼ tsp ajwain
- 1 tsp kasuri methi
- 2 tbsp oil
- ½ tsp salt
- water, for kneading
for stuffing:
- ¾ cup urad da
- 2 tbsp oil
- 1 tsp saunf, crushed
- ¼ tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp pepper, crushed
- pinch hing
- ½ tsp salt
- 1 tsp aamchur
- ¼ cup water
for aloo sabji:
- 2 tbsp oil
- 1 bay leaf
- 2 pods cardamom
- 5 cloves
- 1 tsp fennel
- 1 tsp cumin
- 2 chilli, finely chopped
- 1 inch ginger, finely chopped
- pinch hing
- ¼ tsp turmeric
- 1 tsp chilli powder
- ½ tsp coriander powder
- 1 tbsp besan, roasted
- 2 cup tomato puree
- 1 cup water
- ½ tsp salt
- 2 potato, boiled & mashed
- ¼ tsp garam masala
- 1 tsp kasuri methi, crushed
- 2 tbsp coriander, finely chopped
Instructions
how to make urad dal stuffing:
- firstly, in a mixer jar take ¾ cup urad da and grind to a coarse powder. keep aside.
- in a pan heat 2 tbsp oil. keeping the flame on low, add 1 tsp saunf, ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp pepper and pinch hing.
- saute on low flame until the spices turn aromatic.
- now add ground urad dal powder, ½ tsp salt and 1 tsp aamchur.
- saute until the spices are well combined.
- further, add ¼ cup water and mix well.
- cook until the water is absorbed well by urad dal.
- urad dal stuffing is ready. keep aside.
how to make bedmi puri recipe:
- firstly, in a large bowl take 1 cup wheat flour, 1 cup rava and ½ cup maida.
- add ¼ tsp ajwain, 1 tsp kasuri methi, 2 tbsp oil and ½ tsp salt.
- crumble and mix well making sure the flour is moist.
- add warm water and start to knead the dough.
- knead to a smooth and soft dough.
- rest the dough for 20 minutes so that suji absorbs the water.
- after 20 minutes, the dough has turned smooth and slightly tight.
- knead the dough for a minute and pinch a ball sized dough.
- roll slightly thick and place a ball sized stuffing in the centre.
- bring all together and seal well.
- flatten slightly and roll slightly thick.
- drop in hot oil, keeping the flame on medium.
- splash oil so that the poori will puff up.
- carefully flip over and fry both sides on medium flame.
- fry until the poori turns golden brown and crisp.
- finally, enjoy bedmi poori with aloo sabzi.
how to make aloo sabzi:
- firstly, heat 2 tbsp oil, add 1 bay leaf, 2 pods cardamom, 5 cloves, 1 tsp fennel, 1 tsp cumin, 2 chilli, 1 inch ginger and pinch hing.
- saute on low flame until the spices turn aromatic.
- now add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and 1 tbsp besan.
- saute until the spices turn aromatic.
- further, add 2 cup tomato puree and cook until the oil separates.
- add 1 cup water and ½ tsp salt. mix and get to a boil.
- also, add 2 potato and mix well.
- cook for 3 minutes or until the flavours are absorbed well.
- now add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
- finally, enjoy aloo sabzi with crispy bedmi poori.
Nutrition
how to make bedmi puri with step by step photo:
how to make urad dal stuffing:
- firstly, in a mixer jar take ¾ cup urad da and grind to a coarse powder. keep aside.
- in a pan heat 2 tbsp oil. keeping the flame on low, add 1 tsp saunf, ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp pepper and pinch hing.
- saute on low flame until the spices turn aromatic.
- now add ground urad dal powder, ½ tsp salt and 1 tsp aamchur.
- saute until the spices are well combined.
- further, add ¼ cup water and mix well.
- cook until the water is absorbed well by urad dal.
- urad dal stuffing is ready. keep aside.
how to make bedmi puri recipe:
- firstly, in a large bowl take 1 cup wheat flour, 1 cup rava and ½ cup maida.
- add ¼ tsp ajwain, 1 tsp kasuri methi, 2 tbsp oil and ½ tsp salt.
- crumble and mix well making sure the flour is moist.
- add warm water and start to knead the dough.
- knead to a smooth and soft dough.
- rest the dough for 20 minutes so that suji absorbs the water.
- after 20 minutes, the dough has turned smooth and slightly tight. knead the dough for a minute and pinch a ball sized dough.
- roll slightly thick and place a ball sized stuffing in the centre.
- bring all together and seal well.
- flatten slightly and roll slightly thick.
-
drop in hot oil, keeping the flame on medium.
-
splash oil so that the poori will puff up.
-
carefully flip over and fry both sides on medium flame.
-
fry until the poori turns golden brown and crisp.
-
finally, enjoy bedmi poori with aloo sabzi.
how to make aloo sabzi:
- firstly, heat 2 tbsp oil, add 1 bay leaf, 2 pods cardamom, 5 cloves, 1 tsp fennel, 1 tsp cumin, 2 chilli, 1 inch ginger and pinch hing.
- saute on low flame until the spices turn aromatic.
- now add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and 1 tbsp besan.
- saute until the spices turn aromatic.
- further, add 2 cup tomato puree and cook until the oil separates.
- add 1 cup water and ½ tsp salt. mix and get to a boil.
- also, add 2 potato and mix well.
- cook for 3 minutes or until the flavours are absorbed well.
- now add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
- finally, enjoy aloo sabzi with crispy bedmi poori.
notes:
- firstly, adding maida and suji makes puri crispy stay for longer.
- also, fry on medium flame so that the puri turns crispy from the inside.
- additionally, if there is too much moisture in the stuffing, it makes puri soggy.
- finally, bedmi puri recipe tastes great when the flavours are balanced.