• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • Meet Famidha
  • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Famidha
    • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Indian Bread

    Agra's Bedmi Poori

    Published: Jan 31, 2016 · Modified: Oct 14, 2022 by Famidha Ashraf with Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Bedmi Poori is a popular deep-fried puffed bread served for breakfast in and around Agra, India along with spicy potato curry.

    Agra's Bedmi Poori served with aloo masala

    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.

    Jump to:
    • Bedmi Poori
    • Ingredients
    • How to make it?
    • 📖 Recipe
    • Agra's Bedmi Poori
    • 💬 Comments

    Bedmi Poori

    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.

    Ingredients

    • 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. 

    soaked urad dal in a bowl

    First, don't forget to wash and soak the urad dal overnight.

    urad dal and other ingredients in a grinder jar

    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.

    flour and spices in a bowl

    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. 

    flour and urad dal paste

    Add the prepared urad dal paste.

    bedmi poori dough

    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.

    dough balls

    Knead the dough with greased hands and make equal-sized balls (~20)

    oiled dough ball ready to be rolled

    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 frying bedmi poori

    Deep fry on medium flame by flipping and turning the sides, till golden on both sides

    a basket of freshly fried Agra

    Repeat for each dough ball ensuring to adjust the heat when the oil gets too hot. Serve immediately!

    Serve them with Aloo Debki or my poori masala, or cholar dal.

    Bedmi Poori served with aloo masala

    📖 Recipe

    Print Recipe

    Agra's Bedmi Poori

    Bedmi Poori is a popular deep-fried puffed bread served for breakfast in and around Agra, India along with spicy potato curry.
    Prep Time25 mins
    Cook Time30 mins
    Total Time55 mins
    Course: Breakfast, Main Course
    Cuisine: Indian, North Indian
    Keyword: bedmi poori recipe
    Servings: 4 people
    Author: Famidha Ashraf

    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
    • Oil to grease, coat and dee 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.

    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

    • Serve them with Aloo Debki or poori masala or cholar dal.

    Video

    More Indian Bread Recipes

    • Oven baked raw Keema Naan
    • cauliflower paratha with raw stuffing
      Gobi Paratha with grated Raw Cauliflower
    • methi-paratha recipe
      Methi Paratha
    • chapati omelette
      Chapathi Omelette | An Easy Egg Paratha

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

    More about me →

    Trending

    • two mugs of chai
      Chai for Two
    • baked samosas
      Baked Samosas
    • kacchi mutton biryani served with yoghurt, pappad and onions
      Kacchi Mutton Biryani
    • yemeni chicken mandi recipe
      Yemeni Chicken Mandi | Baked Smoky Chicken Rice

    New

    • sambousek
      Sambousek
    • masala chai with whole spices
      Masala Chai with Whole Spices
    • chicken chettinad curry recipe
      Chicken Chettinad Curry
    • red seeds milk drink recipe
      Red Seeds Milk Drink (Aliv seeds)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Media Mentions

    Newsletter

    • Sign Up!

    Contact

    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © 2023 But first Chai