bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori |
by Tarla Dalal
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bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | with 24 amazing images.
bedmi puri also known as urad dal puri is a popular North Indian street food in Delhi, UP and Rajasthan. bedmi puris are made from whole wheat dough with a urad dal paste.
When you want the crispiest of crisp puris, urad dal puri is the best choice! Reinforcing the whole wheat dough with a paste of soaked urad dal adds bulk and crispness to the bedmi puri while the nigella seeds impart a unique and lingering flavour to them.
To make urad dal puri recipe, we have started with grinding soaked urad dal into a smooth paste in a grinder. Transfer to a deep bowl and combine it with whole wheat flour, nigella seeds, oil and salt. Knead into a soft dough. You won't need water for kneading the dough, still you can add if required. Divide and roll into a small circle on a grease rolling board and deep fry until golden brown and crisp. Your bedmi puris are ready.
Serve the bedmi puri immediately with the sabzi of your choice preferably a spicy, tangy potato sabzi. This traditional breakfast urad dal puri (Bedmi poori) is also known as bedmi kachori, urad dal kachori, bedvi, or bedami . bedmi puri with aloo sabji is served as a popular breakfast in North India (mostly Delhi and UP).
Enjoy bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | with detailed step by step recipe photos below.
- To make urad dal puri recipe, clean, wash and soak the urad dal with enough water in a deep bowl for 2 to 3 hours. Drain completely.
- Combine the urad dal and ¼ cup of water in a mixer and blend into a smooth paste.
- Transfer the urad dal paste to a deep bowl, add all the remaining ingredients, mix well and knead into a soft dough without using any water.
- Cover the dough with the lid and keep aside for 10 minutes.
- Divide the dough into 12 equal portions and keep aside.
- Grease the rolling board lightly with the oil and roll each portion into a 75 mm. (3”) diameter thick circle without using any flour for rolling.
- Heat the oil in a kadhai, deep-fry, a few puris, at a time till it puff-up or turn golden brown in colour from all the sides.
- Serve the urad dal puri immediately with the subzi of your choice.
Urad Dal Puris recipe with step by step photos
Pooris or puris are popular Indian fried bread. They are usually served as a side dish with subzi or curries especially made with potatoes. In the Northern region, they are served with sooji halwa while in the Western region, they are served with shrikhand or aamras. Poori is considered as a heavy food so, if you are someone facing gastric issues, do add a little ajwain the poori dough. A similar version called as Lucchi is popular in Eastern India. Like bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | then our website even has a huge collection of poori variations which you can refer and learn delights like :
For bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | pick and clean the urad dal. Measure ½ cup and keep aside.
Wash the urad dal under running water or 2-3 times in a bowl while changing the water.
Drain the washed urad dal and transfer it to a bowl. Pour enough water and soak the urad dal.
Cover with a lid and keep aside to soak for 2 to 3 hours.
After soaking, drain completely. You will notice it will almost double in size.
Transfer the washed and soaked urad dal to a mixer jar.
Add ¼ cup of water.
Blend into a smooth paste. It should have a smooth coarse feel to get good texture and taste. If the urad dal paste is too coarse then it will not puff up while frying.
Transfer the urad dal paste to a deep bowl.
Add all the remaining ingredients starting with 1 cup whole wheat flour.
Add nigella seeds.
Add salt to taste.
Mix well and knead into a soft dough using 2 tbsp of water if needed.
Cover the dough with the lid and keep aside for 10 minutes.
Knead the dough again. Divide the dough into 12 equal portions and keep aside.
Grease the rolling board lightly with the oil. This will prevent the urad dal ki poori from sticking to the chakla belan.
Roll a portion of bedmi kachori into a 75 mm. (3”) diameter thick circle without using any flour for rolling. Meanwhile, keep the other dough portions covered to prevent them from drying.
Similarly, roll out all the portions of urad dal puris.
To deep-fry urad dal puri, heat the oil in a kadhai and drop a few puris at a time. The oil should neither be too hot or too cold. To check if the oil is at the right temperature or no, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the urad dal poori quickly. If it takes a lot of time, the oil is not hot enough and this would make the urad dal ki puri absorb a lot of oil.
Lightly press the urad dal poori using a slotted spoon to help it puff up. Once it gets golden brown and slightly crispy at the bottom, flip it and fry another side. Deep-fry till it puff-ups or turns golden brown in color from all the sides.
Remove the urad dal puri on a plate lined with absorbent paper. Similarly, deep fry all the portions of urad dal puri.
Serve the bedmi puri immediately with the subzi of your choice preferably a spicy, tangy potato subzi. This traditional breakfast urad dal puri (Bedmi poori) is also known as bedmi kachori, urad dal kachori, bedvi, bedami. bedmi puri is had with aloo sabji is a popular breakfast in North India (mostly Delhi and UP).
Nutrient values (Abbrv) per puri
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