This Bedmi Puri is made with a hearty urad dal dough and deep fried for that irresistible crisp-yet-chewy texture that makes Agra's breakfasts unforgettable.
F and I went to Agra to see the Taj Mahal, and somehow we ended up devouring Bedmi Puri every single morning at the hotel-completely guilt-free 😌For me, every trip becomes a collage of the meals we shared, and those puris quickly became one of our favourite memories. Finally, decided to recreate this at home.
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🫓What Are Bedmi Puris?
Bedmi Puri are crisp, puffed beauties made from wheat-flour dough enriched with a spiced urad dal mixture, giving them a hearty bite. They're a popular breakfast staple in Agra and Delhi, often served with a spicy potato curry and chased with a cold, soothing lassi to balance all that heat.
Let's take a quick look at what you'll need to bring these to your breakfast table.
🛒Ingredient
- Lentil: Use white split urad dal; it softens quickly and blends smoothly into the dough.
- Produce: Fresh ginger and green chillies add brightness and heat without overwhelming the puris.
- Flour: A mix of whole wheat flour and a little semolina (rava/sooji) gives structure and a lightly crisp texture.
- Ground Spices: Fennel, coriander, red chilli, dry mango powder, and a pinch of hing bring warmth, tang, and that signature Bedmi aroma.
- Oil: Sunflower oil works well for frying, keeping the puris light in flavour and evenly puffed.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🔪How to make it?
You can make Bedmi puri in two ways: first, one bowl of dough; second, stuff the cooked lentil mix. I chose the 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 to the blender along with ginger and green chillies. Grind it to a finer coarse paste with the 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 by kneading the mixture into a smooth dough, adding water sparingly. Since the dough can be sticky, lightly grease your hands with oil. Once kneaded, coat the dough with a thin layer of oil, cover it, and let it rest for 30 minutes to relax.
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, 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!
💡Serving Suggestions
Bedmi puri are best enjoyed hot, paired with Dubki Wale Aloo, a spicy potato curry to soak up all that flavour. A tall glass of chilled lassi is perfect to balance the spice. You can also serve them with paneer masala or a simple yoghurt dip for a lighter version.
For a truly indulgent breakfast spread, try pairing these with aloo sabzi or chai for that classic North Indian morning experience.
More Flatbread Recipes
- Vellayappam Recipe with Yeast
- Aloo Paratha Recipe for Beginners
- Pumpkin Paratha | Warm and Flaky Indian Flatbread
- Keema Naan (Oven Baked)
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📖 Recipe Card
Bedmi Puri Recipe
Ingredients
Urad dal paste
- ½ cup split urad dal, soaked overnight
- 1 inch ginger
- 3 to 4 green chillies
Flour mix
- 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
- cooking oil, to grease, coat and deep fry
Instructions
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.½ cup split urad dal soaked overnight1 inch ginger3 to 4 green chillies
Prepare the flour mix
- Add the flour, semolina and the spices to a large bowl and mix to combine.1½ cup whole wheat flour atta1 teaspoon fennel seeds powder1 teaspoon coriander powder½ teaspoon red chilli powder½ teaspoon dry mango powdera pinch of hingsalt to taste¼ cup semolina rava or sooji
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.water sparingly
- 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.cooking oil to grease, coat and deep fry
Serve
- Serve them with Aloo Debki or poori masala or cholar dal.
Anita says
I made your bedmi puri and they came out perfect! 😍 They puffed up beautifully. I paired them with potato masala like you suggested, and that combo was just so good. Thank as always... for such a clear, easy-to-follow recipe my breakfast was a total win. Will definitely make again (and again)!