Posted in main-course, Uncategorized

Bedmi Poori Recipe


Bedmi Poori – A popular north indian dish prepared with whole wheat flour and split black gram lentil (Urad dal) along with a few spices. Dough is rolled out and deep-fried till pooris are puffed up and cooked on both sides.

Some people prefer to use moong dal instead of urad dal. Bedmi poori is traditionally served with a potato curry (with or without tomatoes). Bedmi Poori tastes delicious with tomato and onion-seeds dip as well. I usually knead extra dough and make delicious parathas with left-over dough for next day breakfast.


  • 3/4 Cup Urad dal Split
  • 2 Cups Whole Wheat Flour
  • 1″ Ginger Piece (Grated)
  • 1/2 Tsp Turmeric Powder (Optional)
  • 3/4 Tsp Red Chilli Powder
  • 3/4 Tsp Garam Masala
  • 1 1/2 Tsp Fennel Seeds (Saunf)
  • 1/2 Tsp Fennel Seeds Powder
  • Salt
  • 1 Tbsp Oil (For kneading)
  • Oil (For deep-frying)


  1. Wash and soak split black gram lentils/ urad dal for 3-4 hours in water.
  2. Drain water and blend dal into a coarse paste using a grinder jar.
  3. Transfer whole wheat flour, coarse dal paste, grated ginger, turmeric powder, red chilli powder, garam masala, fennel seeds, fennel seeds powder and salt.
  4. Add water and knead a soft dough. Add water only after dal has been properly kneaded into dough so that too much water is not added to dough.
  5. Add oil and give dough a final knead for a couple of minutes.
  6. Rest dough for 30 minutes.
  7. Divide dough into equal portions and shape them into balls.
  8. Flatten these balls and roll them gently using a rolling pin and board.
  9. Fry poori at medium to high flame till it is cooked on both sides. Repeat the process for remaining dough.
  10. Transfer pooris to a kitchen towel for absorbing excess oil.
  11. Serve them hot with potato curry.


  1. You can add chopped green chillies to dough.




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