Bedmi Poori
Crisp deep-fried pooris stuffed with a coarsely spiced urad dal paste, shatteringly flaky outside and savoury within. A beloved Uttar Pradesh street breakfast.
55 min 2 servingsHard
Ingredients
2 servingsContains: gluten
Flavor profile
Spice
Richness
Method
- 1Soak 80 g urad dal for 3 hours, drain and grind coarse with green chilli and fennel.
- 2Dry-roast the dal paste briefly with asafoetida, coriander powder and salt until it stiffens.
- 3Knead 200 g whole-wheat flour with semolina, salt and oil into a firm dough and rest 15 minutes.
- 4Pinch off balls, flatten, spoon in the dal filling and seal.
- 5Roll each stuffed ball gently into a thick disc.
- 6Deep-fry in hot oil, pressing so it puffs, until deep golden and crisp on both sides.
- 7Drain and serve hot with aloo sabzi.
Frequently asked
About 55 minutes total — 30 min prep and 25 min cooking.
Yes — Bedmi Poori is jain, veg, vegan.
Bedmi Poori contains gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
