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#Bedmi Poori

Shilpa gupta
15 minutes
Prep Time
25 minutes
Cook Time
10 People
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North Indian wheat flour based deep fried pooris are stuffed with spiced lentil mixture. They are served with spicy potato curry.

Recipe Tags

  • Veg
  • North Indian
  • Frying
  • Breakfast and Brunch

Ingredients Serving: 10

  1. For dough -
  2. Whole Wheat Flour 1 cup
  3. All purpose flour 1 cup
  4. Salt 1/2 tsp
  5. Oil 1 tbsp
  6. For filling -
  7. Washed urad dal 1/4 cup
  8. Asafoetida 1 pinch
  9. Red chilli powder 1/2 tesp
  10. Coriander powder 2 tsp
  11. Oil for Deep frying


  1. In a mixing bowl mix both flours with salt and knead into a very soft dough using water.
  2. Rub a tablespoon of oil in the dough and cover it with a damp cloth. Let it rest for an hour.
  3. For filling soak dal for 4-5 hours.
  4. Drain dal and grind into a very tight coarse paste using just a teaspoon of water.
  5. Remove to a bowl and mix asafoetida, red chilli powder and coriander powder in paste well.
  6. Oil your palms well.Pinch a small ball from the dough. Flatten it little on your palm and place half teaspoon dal mixture in centre.
  7. Seal the dal paste in between by gathering sides of flattened ball. Roll it again into a ball.
  8. Prepare stuffed balls out of whole dough similarly.
  9. Place stuffed balls on greased plate and apply some oil on top too to prevent drying.
  10. Heat oil in a wok.
  11. Pick one stuffed ball and stretch it into a puri on your well greased palm with the help of fingers.
  12. Place stretched puri in hot oil carefully.
  13. When puri rises up in oil, fluff it by pressing it gently with frying spoon. Turn it over.
  14. Deep fry from both sides till crisp and golden. Drain onto kitchen towel to absorb excess oil.
  15. Prepare all puris same way and serve with curried potatoes, pumpkin curry and dry aaloo gobhi.

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