Urad Dal Puri (Bedmi Puri Kachori)
Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!
Ingredients:
- 1/4 cup urad dal (available in Indian grocery stores)
- 1 cup whole wheat flour (roti atta)
- 1 tablespoon fennel seed powder (Saunf)
- 1 tablespoon coriander powder (dhania)
- 1/8 teaspoon asafetida (hing)
- 1/4 teaspoon dry ginger powder (sonth)
- 1/2 teaspoon red chili flakes adjust to taste
- 1/2 teaspoon salt
- 2 tablespoon oil
- Oil to fry
Method
Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
In a bowl mix all the spices. Add to the flour and mix well.
Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.
Comments
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DG
September 10, 2020 at 5:46 amI love your blog, as your cooking is so similar to my mom’s! I have grown up in an onion and garlic free UP household, and your recipes are like home food!! Aunty, quick question about this recipe. Should the atta be soft like roti atta or a little hard like poori atta?
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April 3, 2020 at 11:25 am[…] North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi […]
vijay
March 22, 2018 at 11:38 amI used split moogdal. result was good.
Amita Paul
June 10, 2017 at 11:21 amDo you use whole dal ( with the dark shell on ) or the Dhuli Urad Dal ( without the dark shell?
Manjula Jain
June 10, 2017 at 11:23 pmAmita, I use dhuli urad dal
Arati
November 2, 2016 at 1:56 pmGreat taste, the sticks dough is a bit hard to roll. Any trick to avoid it except oils surface and pin.
I could imagine to bake them like roti,
Dös that work?
Dr.avancha venkatata ramana murty
February 27, 2016 at 6:23 amExcellent& awasom recipes
aslam
February 26, 2016 at 6:36 pmKya bon ljwab hain aap
Rekha
February 26, 2016 at 4:11 pmWow looks amazing.. Thanks for this recipe . I will definitely try this.
aparna
October 6, 2014 at 1:45 amd/sis
thats the most easiest way to make it THANK YOU
suneela
October 30, 2012 at 3:31 amThis recipe sounds quite easy. I remember my mother used to make bedmis but she would nead the atta separately and stuff each ball of atta with pithi before rolling it out.what are the merits of each method?
sonu
October 21, 2012 at 6:00 pmtried this, turned out GREAT , served with spicy squash , thanks for sharing this Aunty!
manisha
October 12, 2012 at 10:13 pmi was searching this for a very long time. i will try it very soon
Krupali
October 5, 2012 at 2:38 pmcan we use urad dal flour instead of urad dal?
Manjula Jain
October 5, 2012 at 8:15 pmKrupali,
Urad Dal flour is like a fine powder, will not work.
Krupali
October 19, 2012 at 3:28 pmThanks!!
latha
October 4, 2012 at 10:11 pmvow wonderful receipe. different receipe must try very soon i think it will b very crispy
Deepti
October 4, 2012 at 5:59 pmWOW. Dal is full of protein. Never heard of this dish. I would definitely try it out. Thanks for sharing the recipe.
Priya | The Humpty Dumpty Kitchen
October 2, 2012 at 8:41 pmI’ve never had urad dal pooris. Must try one of these days!
Charul @ Tadka Masala
October 1, 2012 at 8:54 pmThis dish is basically from UP. My dad is born and brought up in UP and so my family’s palette is influenced by UP to a major extent. This dish is one of my favorites in that.
You reminded me the old days of Hathras (a place in UP, my dad’s birthplace) when we used to have bedmi puri and aloo subzi from stalls. Oh yumm!
Thank you for sharing this recipe.
Do visit my blog sometime. 🙂
Apu
June 13, 2021 at 5:55 pmMade it , following your recipe and it came out perfect. Thank u
Pavan Kumar
October 1, 2012 at 6:36 amUrad dal puri was awesome food. I liked this a lot, thanks for giving the good recipe and also thanks for my lovely mom as she did this food very tasty. She purchased all the items from http://bigbasket.com/ and made this food very tasty.