Introduction
Indian breakfasts are known for their diversity and flavors, and one dish that stands out in North India, especially Delhi and Uttar Pradesh, is the Bedmi Puri. Unlike regular puris that are plain and simple, Bedmi Puri is infused with a deliciously spiced urad dal mixture that makes every bite a flavorful experience.
If you have ever walked through the bustling streets of Old Delhi or Varanasi in the early morning, you must have seen crowds enjoying hot, puffed Bedmi Puris with spicy aloo sabzi. It is not just a dish; it’s a tradition, a cultural symbol of togetherness, and one of the most loved breakfast recipes of North India.
In this article, we’ll explore the origins, ingredients, preparation method, variations, and tips for making the perfect Bedmi Puri at home.
The Story Behind Bedmi Puri
Bedmi Puri has been a part of Indian kitchens for centuries, especially in the states of Uttar Pradesh and Delhi. The name “Bedmi” is believed to come from the Hindi word “Bedam,” meaning “without comparison.” True to its name, Bedmi Puri is unique and incomparable to regular puris.
What makes it so special? The stuffing! Urad dal (split black gram) is soaked, ground, and mixed with spices, then kneaded into the dough. This makes the puris crispy on the outside and flavorful inside. Traditionally, it is served with Aloo Rasedar, a tangy-spicy potato curry that perfectly complements the richness of the puri.
Ingredients You’ll Need for Bedmi Puri
To make Bedmi Puri at home, gather the following ingredients:
For the Dough
2 cups whole wheat flour (atta)
2 tbsp semolina (sooji/rava) for extra crispiness
1 tbsp oil or ghee
Salt to taste
Water, as required
For the Dal-Spice Mixture
½ cup urad dal (split black gram), soaked 3-4 hours
2 green chilies
1-inch piece of ginger
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp coriander seeds
¼ tsp asafoetida (hing)
½ tsp turmeric powder
½ tsp red chili powder
½ tsp garam masala
Salt to taste
For Frying
Oil (mustard oil or vegetable oil)
Step-by-Step Bedmi Puri Recipe
Step 1: Prepare the Urad Dal Paste
Wash and soak urad dal for 3-4 hours.
Drain water and grind it into a coarse paste with ginger and green chilies.
Do not add too much water; the paste should be thick.
Step 2: Cook the Dal Mixture
Heat a spoon of oil in a pan.
Add cumin, fennel, and coriander seeds.
Add asafoetida and stir for a few seconds.
Add the ground dal paste and spices.
Cook until the mixture becomes dry and aromatic.
Step 3: Knead the Dough
Mix wheat flour, semolina, salt, and oil in a bowl.
Add the cooled dal mixture.
Gradually add water and knead into a medium-stiff dough.
Cover and rest for 20 minutes.
Step 4: Shape the Puris
Divide the dough into equal portions.
Roll them into small discs (not too thin, not too thick).
Use a rolling pin with light hands to avoid tearing.
Step 5: Fry the Puris
Heat oil in a kadhai or deep pan.
Test with a small piece of dough – if it rises quickly, oil is ready.
Slide in one puri at a time and press gently with a slotted spoon to puff.
Fry until golden brown and crisp.
Drain on tissue paper and serve hot.
What to Serve with Bedmi Puri
The classic companion of Bedmi Puri is Aloo Rasedar – a spiced potato curry made with tomatoes and spices. Other accompaniments include:
Pickles: Adds tanginess to the meal.
Green Chutney: Fresh coriander-mint chutney balances flavors.
Raita: Yogurt raita cools down the heat of spices.
Chole (chickpeas): A heavier variation for festive occasions.
Tips to Make Perfect Bedmi Puri
Soak dal properly: The longer you soak, the easier it will be to grind.
Don’t over-grind: Keep the dal paste slightly coarse for texture.
Oil temperature matters: Too hot and puris will burn, too low and they’ll absorb oil.
Rest the dough: Allows flavors to mix well and makes puris crisp.
Fry one at a time: Ensures uniform puffing.
Nutritional Value
Though Bedmi Puri is a festive treat, it has nutritional benefits too:
Urad Dal: High in protein, fiber, and iron.
Whole Wheat Flour: Provides energy and dietary fiber.
Spices: Aid digestion and boost immunity.
That said, since it is deep-fried, moderation is key.
Variations of Bedmi Puri
Stuffed Bedmi Puri: Instead of mixing dal with flour, stuff the spiced dal mixture inside the dough balls.
Mini Bedmi Puris: Small bite-sized versions perfect for parties.
Healthy Bedmi Puri: Use multigrain flour and shallow fry for a lighter option.
Festival Special: Some households add kasuri methi (dried fenugreek) for an earthy taste.
Bedmi Puri in Delhi’s Food Culture
In Delhi, Bedmi Puri is not just food—it’s an experience. If you head to Chandni Chowk on a weekend morning, you’ll see long queues outside shops serving Bedmi Puri with tangy aloo sabzi. It’s a breakfast tradition for many families and a must-try for tourists who want a taste of authentic Delhi flavors.
Famous food joints like Nagpal’s and local halwais in Old Delhi continue to preserve this iconic dish.
Frequently Asked Questions
1. Can I prepare the dal mixture in advance?
Yes, you can make and store it in the refrigerator for up to 2 days.
2. Which oil is best for frying Bedmi Puri?
Mustard oil is traditionally used for an authentic taste, but sunflower or vegetable oil works too.
3. Can Bedmi Puri be baked instead of fried?
Yes, though the texture and flavor will be different. Baking makes them healthier but less authentic.
4. Can I make Bedmi Puri gluten-free?
You can try with millet or rice flour, but the taste will differ from traditional puris.
Conclusion
The Bedmi Puri is more than just a breakfast—it’s a culinary heritage of North India. Crispy, spicy, and deeply satisfying, it represents the flavors of Delhi and Uttar Pradesh like no other dish. Pair it with aloo sabzi, chutneys, or pickles, and you’ll experience the magic that has kept this dish alive for centuries.
Whether you’re enjoying it at a Delhi street stall or cooking it at home, Bedmi Puri will always deliver comfort, nostalgia, and flavor in every bite.
So, the next time you want to serve a special breakfast, try making Bedmi Puri and bring a slice of Delhi’s tradition to your table.
