Bedmi Poori Recipe with Urad Dal – Video

Bedmi Poori Aloo Sabzi is north Indian Rajasthani breakfast. Fried Dough with Urad Dal filling or pithi, served with Suji Halwa or Lassi is high in Calorie.

Written by Maahi Gupta
  Maahi Gupta    Updated 13 Jul, 22


Bedmi Poori Recipe – Poori Made With Urad Dal [Video]

Bedmi Poori Aloo Sabzi is north Indian Rajasthani breakfast. Fried Dough with Urad Dal filling or pithi, served with Suji Halwa or Lassi is high in Calorie.

  • 3/2 Cup Wheat Flour (Gehun ka atta)
  • 3 Tbsp Oil
  • 1 Cup Urad Dhuli Dal (Black Gram skinned. First soak Dal in water for 4 hrs. Then drain water and grind it fine with 1/4 cup water)
  • 1/2 Cup White Rice Flour
  • 1/4 Cup Semolina (Suji, To add the crispness to Poori)
  • 1 Tsp Red Chili Powder
  • 1/4 Tsp Asafoetida (Hing)
  • 1 Tsp Salt (To taste)
  • 3 Cup Oil (or Enough For Frying )
  1. Add Wheat Flour, White Rice Flour, Semolina & Dal Paste.
  2. There are two ways of making this Poori: One is to Stuff the Dal paste inside the flat-bread and second is to mix it with Dough itself.The second one is a bit easier as it helps attain overall consistency and it is what we are going to follow today.
  3. Traditionally, this Poori was made by filling the dal mixture inside the Poori. But, we have seen the second option more prevalent these days.
  4. After adding Dal, add Coriander, Garam masala, Red Chili Powder, 1 Tsp Salt & Asafoetida Hing. Mix well.
  5. It is very important to mix dal with flour completely.
  6. Proper mixing of dal with flour will ensure that you get consistent taste in every bite while eating Poori.
  7. Once done, add Oil and mix. Now add water gradually and start kneading the dough. Do not add all water in one go. Add it in small quantities and gradually while kneading.
  8. Else, you will get into a vicious circle where it will be either more water or more flour that you would require after every knead attempt!
  9. It should neither be too soft nor too hard. After 3 min., of kneading, the dough is almost ready.
  10. With some Oil which was left in the bowl, we will knead the dough again for a minute.
  11. Dough is ready. Now we need one rolling pin & OIl to roll the poori.
  12. Take small chunk of dough and give it a ball shape by rolling it with your hands.
  13. Now dip it in oil a bit & roll it with light hands with the help of a rolling pin. Make a small round flat-bread as shown.
  14. The same way you can roll the rest of the Pooris. Note: You have to roll it carefully so that the flat-bread gets rolled evenly on all corners. If the corners are thick on one side and thin on other, the Poori’s won’t look good.
  15. Heat Oil on high flame. Once hot, slide the Poori slowly in the pan for frying.
  16. We have to press the Poori lightly from the corners of the Poori with the spatula to make it fluff.
  17. Once Poori gets golden brown in color, it is ready to be taken out from Oil. Hot & crispy Bedmi Poori is ready to eat.
  18. You can enjoy it with Spicy Aloo Subzi, Chutney’s like Fenugreek, Coriander or Garlic chutney.
  19. Thanks all for watching our recipes. We will see you again with a new tried and tested recipe.

Bedmi Poori is served with Aloo ki Sabzi.

Bedmi Poori Aloo Sabzi

If you don’t shy away from experimenting, then you can have a look at this Garlic Cheese Poori which tastes more like a garlic bread but with an Indian flavor.

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Bedmi Poori
Main Dish


Written by Maahi Gupta
  Maahi Gupta  
Mother. Cook. Vegetarian. Passionate Indian Food Eater. inHouseRecipes Chef. Photo Editor.