Bedmi Puri Recipe 2024: Authentic North Indian Dal Puri Guide
Article Contents
Bedmi Puri is a cherished North Indian bread, particularly popular in Uttar Pradesh and Delhi. This unique deep-fried bread combines whole wheat flour with a flavorful mixture of ground urad dal (black gram) and aromatic spices, creating a dish that’s both satisfying and memorable. Check out our regional variations to explore different styles of this classic recipe.
Prep Time
35 mins
Cook Time
25 mins
Total Time
5 hrs
Servings
12 puris
Watch Recipe Video
Essential Ingredients
Measurement Conversions
| US Measurement | Metric |
|---|---|
| 2 cups whole wheat flour | 240 grams |
| ½ cup urad dal | 100 grams |
| ¼ cup semolina | 40 grams |
| 1 tablespoon | 15 ml |
| 1 teaspoon | 5 ml |
Main Components:
- 2 cups whole wheat flour (240 grams)
- ½ cup husked and split urad dal
- ¼ cup fine semolina (suji/rava)
- 1 tablespoon ghee or oil
- Salt to taste
- Oil for deep frying
Seasonings:
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon fennel seeds
- 1-2 cloves
- 1 inch cinnamon
- 1 green cardamom
- 1 teaspoon chopped ginger
- ½ teaspoon chopped green chilies
- ⅛ teaspoon asafoetida (hing)
- 1 teaspoon red chili powder
- 1 teaspoon dried mango powder (amchur)
Optional Additions:
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- ½ teaspoon carom seeds (ajwain)
- Extra ghee for rolling
Step-by-Step Recipe Guide
1. Prepare the Lentils
Begin with properly soaking and preparing the urad dal, which forms the foundation of this recipe.
- Rinse ½ cup urad dal thoroughly in water
- Soak in 1½ cups water for 4-5 hours or overnight
- Drain thoroughly and set aside
- Pro Tip: Ensure dal is completely drained to prevent wet dough
2. Prepare the Spice Mix
The aromatic spice blend is crucial for authentic flavor.
- Dry roast whole spices until fragrant
- Add ginger and green chilies
- Mix in asafoetida and red chili powder
- Pro Tip: Don’t over-roast the spices to prevent bitterness
3. Make the Dough
Proper dough consistency is crucial for perfectly puffed Bedmi Puri.
- Grind soaked urad dal with spice mixture and ½ cup water to semi-fine paste
- In a large bowl, combine wheat flour, salt, and mango powder
- Add the ground dal paste and mix well
- Add semolina and ghee
- Knead into a semi-soft, pliable dough
- Cover with damp cloth and rest for 30 minutes
- Pro Tip: Dough should be firmer than regular puri dough
4. Shape and Roll
Proper shaping ensures even cooking and perfect puffing.
- Divide dough into lemon-sized portions
- Roll each portion into a smooth ball
- Roll out to 4-5 inch circles
- Pro Tip: Maintain even thickness for proper puffing
5. Fry to Perfection
The final step requires careful attention to temperature and timing.
- Heat oil to medium-high temperature
- Slide puri gently into hot oil
- Press lightly with slotted spoon to help puffing
- Fry until golden brown on both sides
- Pro Tip: Maintain oil temperature for even cooking
6. Serve Hot
Presentation and accompaniments complete the dish. For detailed storage instructions, check our storage & make-ahead tips.
- Drain on paper towels
- Serve immediately while hot
- Pair with potato curry or chickpea curry
- Add pickles and chutneys on the side
- Pro Tip: Stack and cover to keep warm if serving later
Signs of a Successful Bedmi Puri Recipe:
- Puris should puff up nicely while frying (see troubleshooting guide if having issues)
- Color should be even golden brown – a hallmark of perfect Bedmi Puri
- Texture should be crispy outside, slightly chewy inside
- Surface should have tiny blisters
- Aroma should be fragrant with spices
Expert Tips
Ingredient Selection
- Use fresh, good quality urad dal within its shelf life
- Choose fine semolina (suji/rava) for best texture
- Fresh whole spices give better aroma and flavor
- Pro Tip: Store spices in airtight containers away from light
Dough Preparation
- Drain soaked dal thoroughly to prevent sticky dough
- Grind dal to semi-fine consistency – not too coarse or too smooth
- Rest the dough for full 30 minutes for best results
- Pro Tip: Cover dough with damp cloth while resting
Rolling and Frying
- Roll puris to even thickness for proper puffing
- Maintain oil temperature around 350°F (175°C)
- Don’t overcrowd the frying pan
- Pro Tip: Test oil temperature with a small piece of dough
Serving and Storage
- Serve puris immediately while hot and crispy
- Keep fried puris warm in a covered basket lined with cloth
- Prepare accompaniments before starting to fry puris
- Pro Tip: Layer with paper towels to maintain crispiness
Recipe Variations
Delhi Style
Known for its extra crispy texture and robust spicing. Higher proportion of semolina, addition of black pepper, and served with spicy aloo curry.
Mathura Variant
A satvik version popular in temple cuisine. No onion or garlic, emphasis on whole spices, and often served with simple potato curry.
UP Style
Traditional version with unique additions. Includes ajwain (carom seeds), more fennel seeds, and served with spicy chickpea curry.
Troubleshooting Guide
Puris Not Puffing
- Dough might be too soft or too hard
- Rolling thickness may be uneven
- Oil temperature might be incorrect
- Solution: Ensure proper dough consistency, even rolling, and medium-hot oil
Dough Too Sticky
- Excess water in ground dal paste
- Incorrect flour to dal ratio (check ingredients section for proper measurements)
- Not enough resting time
- Solution: Drain dal well, add flour gradually, rest dough properly
Puris Too Oily
- Oil not hot enough
- Dough too soft
- Overcrowding while frying
- Solution: Maintain proper oil temperature, correct dough consistency
Uneven Cooking
- Inconsistent rolling thickness
- Fluctuating oil temperature
- Improper flipping technique
- Solution: Roll evenly, maintain steady heat, flip carefully
Storage & Make-Ahead Tips
Same Day Storage
- Cool completely before storing
- Keep in airtight container at room temperature
- Place paper towels between layers
- Best consumed within 6-8 hours
Make-Ahead Options
- Prepare spice mix up to 2 weeks ahead
- Knead dough up to 12 hours ahead
- Store covered in refrigerator
- Bring to room temperature before using
Reheating Tips
- Preheat oven to 350°F (175°C)
- Heat for 2-3 minutes until crisp
- Avoid microwave reheating
- Best served fresh and hot
Nutrition Information
Nutritional Values per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 175 | 9% |
| Total Fat | 8g | 12% |
| Saturated Fat | 1.2g | 6% |
| Protein | 5g | 10% |
| Carbohydrates | 22g | 7% |
| Fiber | 5g | 21% |
| Sugar | 1.5g | 2% |
| Sodium | 250mg | 11% |
Modern Adaptations
Whole Wheat Version
- Replace regular wheat flour with 100% whole wheat flour
- Add extra water for proper hydration
- Increase resting time to 45 minutes
- Health Benefit: Higher fiber and nutrient content (see nutrition information)
Baked Version
- Preheat oven to 400°F (200°C)
- Brush puris with oil on both sides
- Bake for 12-15 minutes until golden
- Health Benefit: 70% less oil than deep-fried version
Party-Size Mini Puris
- Roll dough into smaller 2-inch circles
- Reduce cooking time by 30%
- Perfect for appetizers and buffets
- Serving Tip: Create a puri chaat station
Multi-Grain Variation
- Mix of whole wheat, millet, and sorghum flours
- Add flaxseeds for nutrition boost
- Adjust water content for proper binding
- Health Benefit: Enhanced protein and mineral content
Recipe Rating & Reviews
What We Love
- Perfect crispy texture with tender interior
- Well-balanced spice blend
- Detailed step-by-step instructions
- Authentic traditional recipe
Points to Note
- Requires advance preparation time
- Deep frying required
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Common Questions
Can I make Bedmi Puri without urad dal?
While urad dal is essential for authentic Bedmi Puri, you can make a similar version using yellow moong dal. However, the texture and taste will be different from the traditional recipe.
Why is my Bedmi Puri not puffing up?
Several factors can prevent proper puffing: dough consistency might be too soft or hard, rolling thickness may be uneven, or oil temperature might be incorrect. Check our troubleshooting guide above for detailed solutions.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 12 hours in advance. Keep it covered in the refrigerator and bring to room temperature before rolling and frying.
What’s the best way to serve Bedmi Puri?
Traditionally, Bedmi Puri is served hot with spicy potato curry (aloo ki sabzi) and a side of pickles. In some regions, it’s also served with chickpea curry or mint chutney.
Can I bake Bedmi Puri instead of frying?
While traditional Bedmi Puri is deep-fried, you can try baking them at 400°F (200°C) for a healthier version. Check our modern adaptations section for detailed instructions on the baked version.
How do I store leftover Bedmi Puri?
Store cooled Bedmi Puri in an airtight container at room temperature for up to 6-8 hours. Place paper towels between layers to maintain crispiness. For longer storage, refer to our storage tips section above.
Final Tips & Summary
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