If you're looking for a tasty and satisfying breakfast or snack option that's popular in North India, look no further than Bedmi Puri. Also known as Bedvi or Khasta Poori, this dish consists of crispy, deep-fried puris stuffed with a spicy moong dal mixture. It's a beloved treat across states like Delhi, Rajasthan, Gujarat, Madhya Pradesh, Maharashtra, and Uttar Pradesh.
What is Bedmi Puri?
Bedmi Puri is a type of stuffed puri made with whole wheat flour and semolina, filled with a flavorful mixture of coarsely ground skinless split black gram (dhuli urad dal) and aromatic spices like cumin, fennel, coriander, and asafoetida. The dal mixture is cooked until it forms a thick paste, which is then sealed inside the puri dough before being rolled out and deep-fried until golden and crispy.
The History and Popularity of Bedmi Puri
Bedmi Puri has its origins in North Indian cuisine, particularly in the states of Uttar Pradesh and Delhi. It's a popular breakfast dish often enjoyed with pickles, chutneys, or even a spicy potato curry. The combination of crispy puri and savory dal filling makes it a satisfying and filling meal to start the day.
Over time, Bedmi Puri has gained popularity across various North Indian states, with each region adding its own unique twist to the recipe. Some variations include adding finely chopped onions or green chilies to the dal mixture for extra flavor and heat.
How to Make Bedmi Puri at Home:
Making Bedmi Puri at home is quite simple. The dough is made by kneading whole wheat flour, semolina, and salt with water until it forms a stiff dough. The dal mixture is prepared by grinding soaked urad dal and cooking it with spices until it becomes a thick paste.
Small portions of the dough are rolled out, stuffed with the dal mixture, sealed, and then rolled out again into puris. These stuffed puris are then deep-fried in hot oil until they puff up and turn crispy and golden brown.
Ingredients:
For the dough:
- 2 cups whole wheat flour (atta)
- 1/4 cup semolina (sooji)
- 1/2 tsp salt
- Water as needed
For the stuffing:
- 1 cup split skinless black gram (dhuli urad dal)
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/4 tsp asafoetida (hing)
- 1/2 tsp red chili powder
- 1/4 tsp garam masala
- Salt to taste
- Oil for frying
Instructions:
- Soak the urad dal for 2-3 hours. Drain and grind to a coarse paste.
- Heat 1 tbsp oil in a pan. Add cumin, fennel, and coriander seeds. Once they splutter, add the ground dal paste.
- Add asafoetida, red chili powder, garam masala, and salt. Cook until the mixture dries up and becomes a thick paste. Let it cool.
- Mix wheat flour, semolina, and salt. Knead into a stiff dough using water. Let it rest for 15-20 minutes.
- Make small balls of the dough. Roll out each ball, place a spoonful of the dal mixture in the center, and seal the edges.
- Roll out the stuffed dough ball into a puri.
- Deep fry the puris in hot oil until they puff up and turn golden brown.
- Serve hot with pickle or chutney of your choice.
Serving Suggestions:
Bedmi Puri tastes best when served hot and crispy, straight out of the kadai (wok). It's often accompanied by pickles, chutneys, or a spicy potato curry called Aloo Ki Sabzi. You can also enjoy it with a cup of hot chai for a perfect breakfast or tea-time treat.
