Bedmi Puri
Crisp, flaky North Indian puris made with whole wheat flour, semolina, and coarsely ground urad dal spiced with fennel and chili. They puff beautifully and are especially good with a simple aloo sabzi or pickle on the side.
For 8 servings
- prep · ~240 min
Soak and drain the urad dal.
Wash the urad dal well, soak it in water for 4 hours, then drain completely so the mixture stays thick.
TIPToo much water while grinding makes the dough sticky and harder to roll. - mix · ~4 min
Grind the dal with spices.
1.Add the drained urad dal to a grinder.2.Add fennel seeds, cumin seeds, red chili powder, coriander powder, asafoetida, dry mango powder, and a little water.3.Grind to a coarse, thick paste without making it runny. - knead · ~20 min
Make the bedmi dough.
1.Add whole wheat flour, semolina, and salt to a wide bowl.2.Mix in the ground dal paste and 1 tbsp oil.3.Add water little by little and knead to a firm but smooth dough.4.Cover and rest the dough for 15 minutes.TIPKeep the dough slightly firm so the puris puff and stay crisp. - prep · ~10 min
Divide and flatten the dough.
1.Divide the dough into 8 equal balls.2.Flatten each ball lightly with your fingers.3.Roll each one into a small thick disc, about 4 inches wide.TIPRoll evenly without making the edges too thin, or the puris may not puff well. - fry · ~15 min
Fry the bedmi puris.
1.Heat oil for frying in a deep kadai over medium heat.2.Slide in one rolled puri and press gently with a slotted spoon so it puffs.3.Flip and fry until both sides are golden and crisp.4.Remove and drain briefly, then repeat with the remaining puris.TIPIf the oil is too hot, the puris brown before cooking inside; if too cool, they absorb oil. - serve
Serve the bedmi puris 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 so the paste stays thick and the dough does not turn sticky.
- 2Keep the dal paste slightly coarse, not smooth; that texture gives Bedmi Puri its characteristic bite and rustic flakiness.
- 3Resting the firm dough for 15 minutes helps the semolina hydrate, making the puris easier to roll without cracking.
- 4Roll each disc evenly and keep the center and edges close in thickness so the puris puff instead of blistering unevenly.
- 5Fry one test puri first; if it sinks and drinks oil, the oil is too cool, and if it browns instantly, lower the heat.
- 6Press gently with a slotted spoon only after the puri rises toward the surface; pressing too early can stop it from puffing fully.
- 7Serve Bedmi Puri as soon as possible after frying for the best crisp shell, especially with aloo sabzi or sharp mango pickle.
Adapt it for your goals.
Low-oil
Roll them slightly thinner and cook as spiced poori-style flatbreads on a tawa with minimal oil; they will be less puffy but still flavorful.
spicierSpicier
Increase red chili powder and add a little crushed black pepper for a hotter Bedmi that pairs especially well with mild potato sabzi.
no onion no garlicNo-onion-no-garlic
This recipe is already suitable as a no-onion-no-garlic festive bread, making it ideal for traditional breakfast or vrat-style meals where allowed.
stuffed styleStuffed-style
Use a slightly thicker urad mixture as a stuffing inside small dough rounds for a richer, more pronounced dal center.
Why this is on our healthy list.
Whole Grain Base
Whole wheat flour provides more natural grain texture and fiber than refined flour, making these puris more substantial and satisfying.
Lentil Protein Boost
Urad dal adds plant protein and body to the dough, giving the puris more nourishment than plain flour-based fried breads.
Digestive Spice Support
Fennel, cumin, asafoetida, and coriander are classic Indian spices often used to add aroma while making rich foods feel easier to digest.
Frequently asked questions
Usually the dough is too soft, the discs are rolled unevenly, or the oil is not at the right temperature. Keep the dough firm, roll evenly, and fry in medium-hot oil.
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