Urad Dal Ki Poori or Bedmi Poori is a popular puri from the Northern States of India. Stuff the pooris with spiced ground Urad dal for a delicious poori with sides dishes like aloo ki sabzi.
These Urad dal Poori are also called as Bedmi Poori, uses a stuffing prepared by cooking ground urad dal in spices and stuffing in a poori. Some use Moong dal for stuffing as well. Since I have quite a few stuffed Urad dal pooris, I opted to blend the dal along with other spices to make the poori crispy and tasty on its own.
Bedmi Pooris are served for breakfast and popular in Uttar Pradesh, Delhi and Haryana. Since I have mixed the masala in the flour, rolling out becomes very easy and you don’t have to worry about the stuffing coming out.
The pooris are cripsy and can be served with just curds and pickle. However, Aloo ki subzi is the best way to enjoy these pooris.
I made these Urad Dal Ki Pooris along with another Mega BM theme and it was unbelievably exhausting and I forgot to click proper pictures as it becomes tiresome end of a marathon cooking.
Taste wise there were so good, so I can’t complain. One good thing was that I planned and made the thali that it helped in both themes. This poori is the last one for this month’s AtoZ Indian Pooris, where we were sharing S, T, U.
Step By Step Pictures for making Bedmi Pooris
Ingredients Needed for making these pooris
Urad dal is the main ingredient for these pooris. Instead of stuffing the dal, you can mix it with flour to make these pooris.
Remember to soak the urad dal for at least 3 to 4 hours and grind it coarsely for you to feel the dal while eating it.
Make the dough stiff so that it doesn’t dunk lot of oil. You can increase the spice levels as per your choice.
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Urad Dal Ki Poori ~ A to Z Indian Pooris
- 2 cups Wheat flour
- 1/2 cup Urad dal
- Salt to taste
- 1 tsp Carom Seeds / Ajwain
- 1/2 tsp Red Chili powder
- 1 tbsp Cooking Oil Oil
- Cooking Oil for deep frying
- Wash and Soak the dal in water for 5-6 hours. Drain and grind the dal roughly.
- In a bowl, take the flour along with ground dal, salt, red chili powder, carom seeds and oil together
- Mix well and slowly add water as required to knead into stiff dough
- Cover and keep aside for 10-15 minutes.
- Heat the enough oil in a Kadai
- Pinch out equal balls of the dough and dust well before rolling the balls into 6 inch thin discs.
- When the oil is hot, gently slide in and cook on both sides.
- Cook till to puffed and slightly brown from the both sides and crisp.
- Drain and remove from the oil onto kitchen towel.
- Serve hot with any aloo gravy dish.