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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.
Soak and Grind the Dal
Prepare the Puri Dough
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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.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 377.31 calories per serving with 14.96g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Rest and Shape the Puris
Fry the Bedmi Puris
Serve
Replace Urad Dal with an equal amount of yellow Moong Dal for a lighter version with a different, milder flavor profile.
Add 1 tablespoon of crushed Kasuri Methi (dried fenugreek leaves) to the dough for an aromatic and slightly bitter note that complements the spices.
Instead of mixing the dal paste into the dough, use it as a stuffing. Make small balls of the paste, enclose them in dough, and then carefully roll out the puris. This results in a more distinct filling.
Urad dal is a rich source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Made with whole wheat flour (atta), these puris provide dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The combination of carbohydrates from the flour and dal provides a significant energy boost, making it a popular and hearty breakfast choice to start the day.
A single Bedmi Puri contains approximately 120-150 calories, depending on its size and the amount of oil absorbed during frying.
Bedmi Puri is a deep-fried dish, making it high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet. However, it contains protein from urad dal and fiber from whole wheat flour, offering some nutritional benefits.
This can happen for a few reasons: the dough was too soft, the puri was rolled too thin, or the oil was not hot enough. Ensure the dough is stiff, rolled to a uniform, slightly thick consistency, and the oil is at a steady medium-high temperature for best results.
Bedmi Puris are best enjoyed fresh and hot right after frying. They tend to lose their crispness and become chewy as they cool. You can, however, prepare the dough in advance and store it in an airtight container in the refrigerator for up to 24 hours.
While you can try, the result will be very different from the traditional version. Baking or air-frying will produce a biscuit-like or mathri-like texture, not the classic puffed and crispy puri. The authentic experience comes from deep-frying.