Bedmi puri recipe

Bedmi Puri recipe, a popular Indian street food, wheat flour based bread stuffed with spiced lentils and served with a spicy potato curry

bedmi puri aloo sabzi
bedmi puri aloo sabzi – north indian street food

Connoisseurs of pure vegetarian North Indian food are sure to love today’s traditional breakfast recipe – bedmi puri also popularly known as bedmi aloo, bedmi kachori, urad dal kachori, bedvi, bedami or bedmi puri aloo sabzi. In the North Indian hindi speaking states of Delhi, Haryana, Madhya Pradesh, Uttar Pradesh as well as in Rajasthan, bedmi aloo is a popular street food usually served as a breakfast or an early brunch. As a street food fare, Dilli style, this urad dal stuffed crispy puri is served with a spicy aloo sabzi aka potato curry and a sweet and spicy mashed pumpkin sabzi. Perfectly balanced flavors that are addictive. It is a satwik dish, in other words, a no onion no garlic recipe and is vegan as well. Of course, it is calorie rich and makes for an indulgent breakfast on a festive day or special occasion.

Each home cook has his or her own take on making bedmi puri recipe based on the region they belong. The thickness and size of the bedmi puri differs according to the region it is prepared. Smaller, thicker shaped puris are more popular as kachori.

There are two methods that one can follow to make bedmi poori. One method followed by many home cooks is to direcly add the ground raw urad dal paste along with spices to the whole wheat flour and semolina to make a slightly stiff dough. Small balls are pinched off the dough to be rolled into thick flattened puris and deep fried till crisp and golden brown.


recipe of bedmi puribedmi puri dough
making of bedmi puri by mixing urad dal paste with whole wheat flour
bedvi recipe

The second method to make bedmi kachori is by stuffing cooked dhuli urad dal mixture in the dough and rolling out into circles before deep frying. Basically dhuli urad dal (black gram dal) is soaked in water for 2-3 hours, drained and ground to a coarse paste. This paste is mixed with a mixture of spices, green chilis, ginger and coriander leaves and sauteed in oil till rawness disappears and appears like a crumbly mixture. This mixture is stuffed in whole wheat flour-semolina dough before being rolled out into slightly thick circles. The flattened puri is deep fried in oil till it puffs, turn golden brown and crisp. This method is more labour intensive compared to the former method where the uncooked urad dal mix is directly mixed with wheat flour to make a dough.


urad dal stuffing for bedmi puristuffed urad dal puri
making of bedmi puri by stuffing cooked urad dal mixture
bedmi puri rolled
bedmi puri
bedmi puri
bedmi puri recipe
bedmi puri with aloo sabzi

Interestingly, I have combined ‘method-1 and method-2’ by sauteeing the ural dal paste and mixing it along with the whole wheat flour, semolina and making it into a stiff dough. This method yields a very flavorful and crisp puri. Unlike the normal puris, bedmi puri holds shape and is crisp. Of course, this particular recipe of bedmi puri is time taking but worth the effort while making breakfast or brunch on festive days like Holi or Diwali. ๐Ÿ™‚ Perfect comforting food to satiate your taste buds.

The aloo sabzi that is served with the bedvis has a runny texture with a spicy flavor and is a no onion no garlic recipe. I will post the bedmi puri aloo sabzi recipe in a day or two.

Learn how to make bedmi poori or bedmi aloo

Bedmi puri recipe

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  wheat flour
  •   urad dal


  •   For Stuffing:
  •   Urad dal - 1 cup
  •   Green chilis - 3-4
  •   Ginger - 1" piece
  •   Asafoetida - 1/2 tsp
  •   Red chili powder - 1/2 tsp
  •   Coriander powder - 1 tbsp
  •   Fennel seeds powder - 1 tsp
  •   Roasted cumin powder - 1/2 tsp
  •   Amchur powder - 1/4 tsp
  •   Garam masala powder - (3 cloves. 1/2" cinnamon stick, 1 black cardamom 5 black pepper corns)
  •   Fresh coriander leaves - 1/4 cup (finely chopped)
  •   Oil - 2-3 tbsps
  •   For puri:
  •   Whole wheat flour - 2 cups
  •   Semolina - 1/2 cup
  •   Salt - as required
  •   Oil - 1 tbsp
  •   Water - as required to prepare dough
  •   Oil for deep frying

Method for making Bedmi puri recipe

Grind the drained whole urad dal to a coarse paste adding 2-3 tbsps of water. Do not make a smooth paste.
Heat 3 tbsps oil in a heavy bottomed vessel. Add asafoetida and allow to sizzle. Add the ground urad dal paste and mix vigorously as it will stick to the vessel. Add more oil if required. After 5 mts, add ginger-green chili paste, red chili powder, coriander powder, roasted cumin powder, fennel seeds powder, garam masala powder and amchur powder. Mix well and vigorously. It will take some time to appear like a crumbly mixture. Once it appears like a loose crumbly texture, add the chopped coriander leaves and mix. Turn off heat. Set aside this urad dal mixture in a separate bowl.
Take a large bowl, add the whole wheat flour, semolina, salt, oil and water and make a slightly firm dough. [At this stage you can add the cooked urad dal mixture along with the wheat flour while making the dough. Make lemon sized balls of the dough and roll out into 5"-6" flattened circles/puris and deep fry till crisp and golden brown]
If using the cooked urad dal mixture as a stuffing, you will first have to make a firm dough with whole wheat flour, semolina, salt, oil and water. Pinch out small lemon sized balls from the puri dough and roll each into 3" discs. Place a tbsp of the stuffing in the center of each disc. Bring the edges of the disc up to form a cup shape and enclose. Dust some flour on the working surface and roll the ball into a flattened 5"-6" circle. Prepare puris with the rest of the dough and set aside.
Heat oil for deep frying in a wide cooking vessel on high flame. Once the oil is hot, reduce flame to medium high and carefully slide a rolled out puri into the hot oil. Gently press the puri with a ladle and allow it to puff. Increase flame and cook for a couple of seconds and gently flip to the other side. Cook for a few seconds till it turns golden brown. Remove the bedmi puri from the oil and place on absorbent paper. Make bedmi puris with rest of the rolled out puris.
Serve warm bedmi puri with aloo sabzi.


  •   You can mix the uncooked urad dal paste along with the spices, green chili-ginger paste and coriander leaves directly with the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown. OR
  •   You can cook the ground urad dal paste along with the spices etc and add this cooked mixture directly to the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown. (I followed this method) OR
  •   You can cook the ground urad dal paste along with the spices etc and use it as a stuffing.


Bedmi puri aloo sabzi recipe, a tasty street food of hindi spoken states - Delhi,UP,MP,Rajasthan. How to make bedmi puri recipe aka bedvi, urad dal kachori
  • Chandana

    Hi sailu am a regular follower of ur blog. Glad u posted after so many days. What happend? Hope ur we’ll??

  • Pingback: 🍲Bedmi aloo sabzi recipe, bedmi puri aloo sabzi, potato bhaji()

  • Himaja

    How much time we gotta soak urad dal before draining? I am going to try this one now.. I loved the picture ๐Ÿ˜€

  • Viji

    hi Sailu, this looks so tempting! thank you. I don’t see it being mentioned , that the urad dhal needs soaking before grinding? So do we grind it straightaway ?

    • Sailu

      Yes, it needs soaking of at least 2-3 hours.