Bedmi Poori
A North Indian festive poori made with whole wheat flour and ground urad dal, rolled a little thick and fried until puffed and crisp at the edges. It has a warm, spiced flavor and is especially popular for breakfast with sabzi.
For 8 servings
- prep · ~240 min
Soak the urad dal.
Wash the urad dal well and soak it in water for 4 hours. Drain completely before grinding.
- mix · ~5 min
Grind the dal and spices.
1.Add soaked urad dal to a grinder jar.2.Add fennel seeds, coriander seeds, cumin seeds, red chili powder, asafoetida, and 2 to 3 tbsp water.3.Grind to a coarse, thick paste without making it runny.TIPKeep the paste thick so the dough stays firm and the pooris puff well. - knead · ~20 min
Knead the dough.
1.Add whole wheat flour and salt to a wide bowl.2.Mix in the ground dal paste and 1 tbsp oil.3.Add a little water as needed and knead into a stiff, smooth dough.4.Cover and let it rest for 15 minutes.TIPA stiff dough gives Bedmi Poori its classic shape and helps it stay crisp outside. - prep · ~10 min
Divide and roll the pooris.
1.Divide the dough into 8 equal balls.2.Flatten each ball lightly with your fingers.3.Roll each one into a small poori, slightly thicker than regular poori.TIPDo not roll them too thin or they can turn hard instead of nicely puffed. - fry · ~15 min
Deep fry the Bedmi Poori.
1.Heat oil for frying in a deep kadai over medium heat.2.Slide in one rolled poori and press gently with a slotted spoon until it puffs.3.Flip and fry until both sides are golden with crisp edges.4.Remove and drain briefly, then repeat with the remaining pooris.TIPThe oil should be hot but not smoking. If it is too cool, the pooris absorb oil; if too hot, they brown before puffing. - serve
Serve the Bedmi Poori hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked urad dal very well before grinding, or the dough will turn sticky and hard to roll.
- 2Use only a few spoonfuls of water while grinding; the dal paste should be coarse and thick, not smooth like batter.
- 3If the dough springs back while rolling, rest it covered for 5 more minutes before shaping the pooris.
- 4Roll each poori slightly thicker than regular poori so it puffs fully and keeps the classic crisp edge.
- 5Fry one poori first as a test; if it sinks and stays flat, let the oil heat a little more before continuing.
- 6Press gently with the slotted spoon only after the poori rises toward the surface; pressing too early can stop puffing.
- 7Bedmi Poori tastes best straight after frying, but you can keep rolled discs covered with a cloth for a short time before frying.
Adapt it for your goals.
Low-spice
Reduce or skip the red chili powder for a milder Bedmi Poori that still keeps its signature fennel-coriander flavor.
ajwainAjwain
Add a pinch of ajwain to the dough for a more robust, dhaba-style flavor and easier digestibility.
coarser textureCoarser-texture
Grind the urad dal a little more coarsely for a rustic Bedmi with extra bite and more pronounced lentil texture.
baked or air friedBaked-or-air-fried
For a lighter version, brush rolled pooris with oil and bake or air-fry; they will be less puffy but still nicely spiced.
Why this is on our healthy list.
Lentil-Enriched Dough
The urad dal adds plant protein and makes these pooris more sustaining than versions made with flour alone.
Whole Wheat Base
Using whole wheat flour contributes more fiber and a fuller, nuttier grain profile than refined flour pooris.
Digestive Spice Support
Fennel, cumin, asafoetida, and coriander are traditional spices often used to add aroma while making rich foods feel easier to digest.
Frequently asked questions
Usually the dough was too soft, the poori was rolled too thin, or the oil was not hot enough. A stiff dough and medium-hot oil are key.
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