Bedmi Poori
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Bedmi Poori is a robust, savory, and profoundly aromatic North Indian breakfast classic made from a blend of wheat flour and ground lentils. This recipe features a crisp, heavy poori stuffed with a spicy urad dal pitthi, seasoned with fennel and cumin. Known for its coarse texture and satisfying heartiness, it represents the soulful morning culture of Uttar Pradesh and Delhi. Its taste is savory and nutty, providing a perfect professional-grade crunch that pairs traditionally with spicy potato curry. This dish is a mandatory favorite for anyone seeking a more substantial alternative to plain puris. Best enjoyed hot with a side of hing-flavored aloo sabzi and sweet date chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- Using coarsely ground urad dal is the absolute secret to achieving the traditional professional coarse texture.
- Adding crushed fennel seeds provide the essential professional aromatic backbone of authentic Bedmi Poori.
- The dough must be very stiff; a soft dough will make the poori spongy and professional-grade soft instead of brittle.
- Always fry on medium heat to ensure the thick poori is cooked through while achieving a dark golden professional finish.
Nutritional Information(Per 1 plate (3 pooris))
420 kcal
10g
24g
44g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.