Bedmi Poori Recipe/ How to make Bedmi Puri

Bedmi Poori Recipe/ How to make Bedmi Puri

I’m very fond of pooris. Since my childhood, this used to be my breakfast every Sunday. Though at that time we used to get it from market only.

In my hometown, Patiala, there is a very small but famous poori shop ‘Mota Halwai’. His pooris (bedmi) are just irresistible. He serves it with only one sabzi… Aloo ki sabzi laced with lots of oil. Still we loved to dunk our bedmi poori into that super oily aloo sabzi. Even now whenever I go to Patiala, my brother takes me to Mota Halwai’s shop. This shop in a very busy area of Patiala. As he serves pooris on new paper, so we take our plates along with us, sit in our car and enjoy those pooris.

After my marriage, I started making it at home. My kids have also inherited taste for pooris from me. So it is our regular Sunday brunch.

Yesterday being Sunday, I made two types of pooris (since I also needed pics for posting for mega marathon)….. Achari Masala Poori and Bedmi Poori.

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Though at halwai shop, bedmi Poori is made with all purpose flour/maida, I make my pooris with whole wheat flour. Another variation I do is, they stuff pooris with bedmi mixture and I just knead it in the dough making it easier for me. Either way, it is just delicious.

Since Sunday brunch has to be special, so I served it with Zeera aloo and Amritsari chole. To satiate my sweet tooth, I also made sooji ka halwa along with it.

Here is my post for letter B: Bedmi Poori

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Bedmi Poori Recipe/ How to make Bedmi Puri
Bedmi Poori
Prep Time 20 min
Cook Time 20 min
Passive Time 3-4 hours
Servings
Prep Time 20 min
Cook Time 20 min
Passive Time 3-4 hours
Servings
Bedmi Poori
Instructions
  1. Soak urad dal for 3-4 hours. Grind it into a coarse paste using minimum amount of water.
  2. Heat 2 tbsp oil in a non stick pan. Once hot, add cumin seeds, crushed coriander seeds, fennel seeds and hing. Saute for few seconds.
  3. Add ginger garlic paste and saute for another few seconds.
  4. Now add urad dal paste, coriander powder, red chilli powder and salt. Cook it till it leaves the sides of the pan for about 7-8 minutes.
  5. Take off the flame. Add chopped coriander, mix and allow it to cool.
  6. Now take whole wheat flour, salt and baking soda in a mixing bowl. Mix it well.
  7. Add cooled urad dal mixture to it and using little water at a time, knead into a semi stiff smooth dough. Cover and keep for 10-15 minutes.
  8. Heat oil in a wok to medium hot for deep frying the pooris.
  9. Pinch out lemon size dough and make ball. Similarly make balls out of whole dough. Roll the balls to make circular discs of about 3 cm diameter.
  10. When the oil is sufficiently hot, slide poori into it and fry till it puffs up and become golden brown in colour. Drain on absorbent paper.
  11. Serve Bedmi Poori with aloo ki sabzi or chana masala.
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13 thoughts on “Bedmi Poori Recipe/ How to make Bedmi Puri

  1. Fantastic Ritu. The whole platter with poori, sabzi, halwa and tea sounds amazing. Your kids must have had a party yesterday. The idea of addign the bedmi mix in the dough is a nice easy version of making these delicious pooris..

  2. Bedmi poori we got addicted from Agra. last year during our visit to tajmahal we had breakfast in one of the shop. Looking so delicious and mouthwatering with this aloo ki sabji and chana masala.

  3. Bedai Poori is a popular Sunday breakfast in old delhi too , and your post takes me back to those nostalgic memories . Loved your platter and I am drooling over this amazing delicious breakfast !

  4. I had these puris once in India and then made them at home and it was a great success. Everyone loved it. Have to make them again soon. Jeera aloo looks so tempting, would definitely go well with bedmi puri.

  5. Bedmi poori is a favourite in my family, and we love to enjoy it with aloo sabji. Your poori looks perfectly puffed up. Would love to try your version of adding bedmi mixture in the dough itself

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