Bedmi Puri is a traditional North Indian breakfast recipe that is majorly eaten in Uttar Pradesh and also in places around Braj, Mathura, and Delhi. Garma Garam Bedmi Puri which is also known as Urad dal puri or Club Kachori is eaten with a tari wali aloo sabzi and it tastes absolutely yummy.
You will find stalls selling these puris with spicy tari wali aloo sabzi and this recipe is not only tasty but filling too.
This was the first time I tried this recipe and it turned out so good. Earlier to this, I was a little skeptical as this might be a difficult dish but on the contrary, this is easy to make and makes a perfect Sunday meal preparation.
Also, you can serve this recipe to your guests or even serve this on your Ladies Kitty party. Have it with some chutney, lal mirch ka char, and ghee roasted green chilies and omg, the entire combination is to die for.
How to make Bedmi Puri at home?
There are two ways of making Bedmi Puri at home. The first method is where you fill the urad dal mixture into the wheat flour dough, like a kachori and then deep fry it.
The second method which I have used in this recipe is, to knead the urad dal mixture into the wheat flour and then make puris with it.
The first method is a little more time consuming than the second one. You can try with any of the methods and it will taste great.
What to serve with Bedmi Puri?
Serve it spicy tari wali aloo ki sabzi. To make your thali complete you can serve it with lal mirch ka achar, ghee roasted green chilies. This aloo sabzi is quick, easy to make and doesn’t require many ingredients; just boiled aloo/potatoes and spices. That’s it, no tomato-onion gravy.
Benefits of Urad Dal :
- Urad dal is high in iron.
- Rich in protein.
- Improves digestion
- Beneficial for women during pregnancy.
With all these benefits, it’s important to include urad dal in your diet.
Let’s start with the recipe.
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If you want a recipe video, check this.
| Prep Time | 4 Hours |
| Cook Time | 15-20 Minutes |
| Servings |
Persons
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- 1 Cup Urad daal Washed and soaked for 4-5 hours.
- 2-3 Cup Whole wheat atta
- 3-4 number Green Chillies Chopped
- 2 inch ginger Chopped
- 4-5 teaspoon Oil
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Ajwain
- 1/4 teaspoon Fennel seeds/Sauf
- a pinch Hing
- Salt to taste
- Oil For frying
- water as required for making the dough
Ingredients
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- Wash the urad dal 2-3 times and then soak in clean water for at least 4-5 hours. If you are running out of time, then soak it in hot water for 2-3 hours.
- Once done, take out the water and put the urad dal in a mixer blender. To this add green chilies and ginger. Blend it to a coarse paste. If required, add little water just to make the paste.
- We want a coarse paste and not a batter kind of consistency. Remember, add water very wisely.
- In a thali or mixing bowl, take the Urad dal paste and add the masala. Add red chili powder, ajwain, fennel seeds, and salt. Add oil just like who we add oil while making masala puris. The oil will act as a moin.
- Mix everything together with the urad dal paste. It's time to add the whole wheat flour. Add atta little by little and start making a dough.
- You can add more atta if the dough is not coming together. Basically, we want a puri kind of dough. The Urad dal paste should incorporate into the atta with ease. If require take water to make the dough. We want a tight puri kind of dough.
- Make a round ball of the whole dough and apply a little oil on the top and let it rest for 15-20 minutes.
- After that roll out small balls of the atta and start making puris.
- Heat oil in a kadhai and deep fry these puris from both sides. Take out when they fluff and cooked from both sides
- Serve it with tari wali aloo sabzi and the side accomplishments.
- The dough should be a tight puri dough.
- Add water as required for making the dough, mostly you won't require any water.
- Add atta little by little depending on the urad dal paste.
- Adjust the spiciness according to your taste. You can add more chilies.
- You can also add Rava/Sooji along with whole wheat atta for a crispier texture.
- Serve it with normal aloo sabzi or tari wali aloo.
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