Bedmi Poori

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 Bedmi Poori is the most preferable breakfast recipe in not only Delhi and Agra, but also in Brij Anchal. Somewhere it is made with Moong dal, and in some places Urad dal is used to prepare Bedmi Poori.  I usually prepare it with either dhuli moong daal and sometimes even chana daal. You can use any daal but traditionally urad daal is used. You can serve Bedmi  Poori to your guests and Party .


Wheat Flour   400 gms. (2 cup)

Sooji   100 gms. (1/2 cup)

Oil   2 tbsp

Moong or Urad dal   20 gms. (1 cup)

Salt  1 tsp (according to the taste)

Coriander powder – 1 1/2 tsp

Red chilli powder    1/4 tsp

Garam masala  1/4 tsp

Green Chilli    2

Ginger    1 inch long piece.

Oil    to fry Bedmi Poori.


Soak the moong or urad dal in the water for 2 hours.

Strain the water and put it into the mixer along with ginger and green chilli.

Make a paste of it and do not make it too thin. Add salt, coriander powder, red chilli powder, and garam masala into the paste.

Sieve the flour and sooji in a separate bowl. Put oil and dal masala paste in to the flour and knead it with luke warm water.

The dough should be tight as compared to the dough prepared for the plain chapatis.

Cover the dough and leave it for half an hour. After half an hour fix the dough by beating it with greased hands.

Heat oil in a pan. Make small balls of the dough and roll them into a poori of 3-4 inch each. Put the pooris into pan and fry them by flipping and turning the sides, till each of them turns brown. Fry all the other pooris in the same manner.

Your Bedmi  pooris are ready. Serve them with Aloo Masala Curry recipe.




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