Bedmi Poori is a popular deep-fried puffed bread served for breakfast in and around Agra, India along with spicy potato curry.
F and I had visited Agra to watch the Taj Mahal and we ended up eating countless Bedmi pooris every morning at the hotel's restaurant. guilt-free. As a foodie, I associate vacation with the food we enjoyed together. Bedmi pooris were one of them. Unfortunately, we never got to have again. When I came across the vacation pictures, I decided to try and make Bedmi Pooris.
Bedmi Pooris are deep-fried puffed bread made with urad dal stuffed wheat flour dough. These pooris are served for breakfast or brunch in and around Agra and across Delhi. Bedmi puris are paired with spicy potato masala and a tall tumbler of cold lassi to cool your tummy.
Let's look at the list of things you will need to make Bedmi pooris at home for breakfast.
- Lentil: I have used the tiny white split urad dal.
- Veggies: You will need ginger and green chillies.
- Flour: I have used whole wheat flour and semolina aka rava or sooji.
- Ground spices: You will need fennel seeds powder, coriander powder, red chilli powder, dry mango powder and hing
- Oil: I used sunflower oil.
How to make it?
You can make Bedmi Pooris in two methods - first, all in one bowl dough and the second method, stuff the cooked lentil mix like parathas and deep fry. I chose to go with the all-in-one bowl dough method. Some recipes called for garam masala and fresh coriander leaves.
First, don't forget to wash and soak the urad dal overnight.
Drain the urad dal and add it into the blender along with ginger and green chillies. Grind it to a finer coarse paste with help of minimal water.
Add the flour mix items to a large bowl and mix well. Wheat flour, salt, thing, dry mango powder, red chilli powder, coriander powder and fennel powder.
Add the prepared urad dal paste.
Start kneading to make a smooth dough (use water sparingly) - it will be sticky so you may grease your hands with oil. Coat the dough with oil and cover and rest it for 30 minutes.
Knead the dough with greased hands and make equal-sized balls (~20)
Heat oil in a deep wide pan. Coat the dough ball with oil and then roll it into a flat disc but not too thin.
Deep fry on medium flame by flipping and turning the sides, till golden on both sides
Repeat for each dough ball ensuring to adjust the heat when the oil gets too hot. Serve immediately!
Agra's Bedmi Poori
Urad dal paste
- ½ cup split urad dal soaked overnight
- 1 inch ginger
- 3 to 4 green chillies
- 1½ cup whole wheat flour atta
- ¼ cup semolina rava or sooji
- 1 teaspoon fennel seeds powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ½ teaspoon dry mango powder
- a pinch of hing
- salt to taste
- water sparingly
- Oil to grease, coat and dee fry
Prepare the urad paste
- Drain the soaked urad dal and add it into the mixie grinder along with the ginger and green chillies. Grind it to a finer coarse paste with help of minimal water.
Prepare the flour mix
- Add the flour and the spices to a large bowl and mix to combine.
Prepare the dough
- Add the prepared urad dal paste to the flour mix. Start kneading to a smooth dough (use water sparingly). The dough will be sticky so you may grease your hands with oil. Coat the dough with oil and cover and rest it for 30 minutes.
- Knead the dough with greased hands and make equal-sized balls (approx 20 balls)
Fry the Bedmi puris
- Heat oil in a deep frying pan. Coat the dough ball with oil and then roll it into a flat disc but not too thin. Deep fry on medium flame by flipping and turning the sides until golden on both sides. Repeat for each dough ball ensuring to adjust the heat when the oil gets too hot.
- Serve them with Aloo Debki or poori masala or cholar dal.