How to make Bedmi Puri -

The popular puris in a new avatar with urad dal and some condiments.The quintessential Indian lunch, breakfast or brunch, Bedmi puri never cease to satiate a foodie's soul. Bedmi puri is exactly what you need to complete that delicious spread of lunch

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Semolina (suji) (सूजी)

Cuisine : North Eastern

Course : Breads

For more recipes related to Bedmi Puri checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Brown Bread Aloo Parantha For Kids Fresh Chenna Parantha Bazlama

Bedmi Puri

Bedmi Puri Recipe Card


Every country in the world has its own elaborate styles of making bread which vary from being utterly simple to categorically complex. The quality of ingredients, precise measures, timings, methods and techniques of making these breads is what contributes to each bread having a unique character of its own.

Prep Time : 3.30-4 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bedmi Puri Recipe

  • Whole wheat flour (atta) 2 cups

  • Semolina (suji) ½ cup

  • Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained 1 cup

  • Oil 3 tablespoons

  • Asafoetida ½ teaspoon

  • Ginger-green chilli paste 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Roasted cumin powder 1 teaspoon

  • Fennel seed (saunf) powder 2 teaspoons

  • Garam masala powder ½ teaspoon

  • Dried mango powder ¼ teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped ¼ cup

  • Oil to deep fry


Step 1

Grind black gram to a coarse paste with 2 tablespoons water.

Step 2

Heat 2 tablespoons oil in a non-stick pan. Add asafoetida and sauté for 30 seconds. Add black gram paste and mix well and saute for 2-3 minutes.

Step 3

Add ginger-green chili paste, chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder, dried mango powder and salt and mix well.Add coriander leaves and mix. Remove from heat, transfer into a parat and set aside to cool.

Step 4

Add flour, semolina and 1tablespoon oil to the cooked mixture and knead into a semi-stiff dough.

Step 5

Heat sufficient oil in a kadai.

Step 6

Divide the dough into 16 equal portions and roll them into thick puris of 3 inch diameter.

Step 7

Deep-fry the puris till golden brown. Drain on absorbent paper.

Step 8

Serve warm.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.