A quintessential North Indian breakfast delicacy, Bedmi Puri is a crispy, deep-fried bread made from whole wheat flour and a savory, spiced paste of Urad Dal. These flavorful puris are slightly thicker than regular puris and have a unique, grainy texture. They are traditionally served with a tangy and spicy potato curry (Aloo ki Sabzi) for a hearty and satisfying meal.
A simple and comforting potato curry made with tender boiled potatoes simmered in a savory tomato and onion gravy. This classic North Indian dish is perfect with hot puris or rotis and comes together in under 30 minutes.
A creamy and comforting North Indian lentil dish made with split black gram. Tempered with aromatic spices in ghee, this dal is hearty, flavorful, and pairs perfectly with roti or rice.
Crispy bedmi puri with protein-packed urad dal and comforting aloo sabzi – a soul-satisfying homestyle treat!
This indian dish is perfect for lunch. With 895.4300000000001 calories and 32.49g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
0.25 tsp Turmeric Powder
0.5 tsp Garam Masala
0.5 tsp Carom Seeds (Also known as Ajwain)
1.5 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For the dough)
0.75 cup Water (For kneading, use as needed)
Instructions
1
Soak and Grind the Dal
Wash the urad dal thoroughly under running water. Soak it in enough water for at least 4-6 hours, or overnight.
Drain all the water completely. It's crucial that the dal is well-drained to achieve the right dough consistency.
In a grinder jar, combine the drained dal, chopped ginger, green chilies, fennel seeds, and coriander seeds.
Grind to a coarse, thick paste without adding any water. If absolutely necessary, add 1-2 teaspoons of water to help the grinder run.
2
Prepare the Puri Dough
In a large mixing bowl (parat), combine the atta, rava, carom seeds, and 1.5 tsp of salt. Mix well.
Add the ground dal paste, red chili powder, turmeric powder, garam masala, asafoetida, and 2 tbsp of oil to the flour mixture.
Using your fingertips, rub the paste and oil into the flour until the mixture resembles coarse breadcrumbs.
Gradually add water, a little at a time, and knead into a firm, stiff dough. The dough should be tighter than chapati dough to prevent the puris from absorbing too much oil.
3
Rest and Shape the Puris
Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the rava to absorb moisture and the flavors to meld.
After resting, knead the dough again for one minute until it is smooth.
Divide the dough into 16-18 equal-sized small balls.
Apply a drop of oil to your palms and the rolling surface. Take one ball and roll it into a circle of about 3-4 inches in diameter. Keep it slightly thicker than a regular puri.
4
Fry the Bedmi Puris
Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly, the oil is ready.
Gently slide one rolled puri into the hot oil. Using a slotted spoon, lightly press the puri down to help it puff up completely.
Once it puffs up, flip it over and cook the other side until it's golden brown and crisp. This should take about 30-45 seconds per side.
Remove the puri with the slotted spoon, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any extra oil.
Repeat the process for all the remaining puris, frying one or two at a time depending on the size of your pan.
5
Serve
Serve the hot and crispy Bedmi Puris immediately with traditional accompaniments like Aloo ki Sabzi, Sitaphal ki Sabzi (sweet pumpkin curry), or your favorite pickle and yogurt.
198cal
4gprotein
30gcarbs
8gfat
Ingredients
500 g potatoes (about 4 medium, boiled, peeled, and cubed)
2 tbsp vegetable oil
1 tsp jeera
0.25 tsp hing
1 pcs onion (large, finely chopped)
1 tbsp ginger garlic paste
2 pcs green chili (slit lengthwise)
2 pcs tomatoes (medium, finely chopped or pureed)
0.5 tsp turmeric powder
1 tsp red chili powder (adjust to your spice preference)
1.5 tsp coriander powder
1 tsp salt
1 cup water (adjust for desired consistency)
0.5 tsp garam masala
0.5 tsp amchur powder (or 1 tbsp lemon juice)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
2
Add the chopped tomatoes or puree to the pan. Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.
3
Add the cubed boiled potatoes to the pan. Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.
4
Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles (approximately 15 minutes).
Turn off the heat and allow the pressure to release naturally. This can take about 10-15 minutes.
4
Prepare the Final Tempering (Tadka)
While the pressure is releasing, prepare the tadka. Heat the remaining 2 tablespoons of ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the cumin seeds and let them sizzle and splutter for about 30 seconds.
Add the hing and dried red chilies. Sauté for another 10-15 seconds until the chilies darken slightly and the spices are fragrant. Be careful not to burn them. Turn off the heat.
5
Combine and Garnish
Once the pressure has fully released, carefully open the cooker lid.
Check the consistency of the dal. If it's too thick, add a little hot water and mix. Gently mash the dal with the back of a ladle for a creamier texture.
Immediately pour the hot tadka over the cooked dal. It will sizzle, infusing the dal with aroma and flavor.
Stir in the garam masala, chopped coriander leaves, and optional lemon juice.
Mix well and let it sit for a couple of minutes before serving hot with roti, naan, or steamed rice.
