Bedmi Puri

Bedmi Puri is a popular North Indian dish that is cherished for its rich flavors and is often served as a festive treat. It finds its origins in the culinary traditions of Uttar Pradesh and is especially popular in the city of Mathura. Traditionally, Bedmi Puri is enjoyed as a breakfast dish but it can also be served as a part of lunch or dinner.

History of Bedmi Puri

The history of Bedmi Puri can be traced back to the times when Indian cuisine began diversifying into regional specialties. Uttar Pradesh being a culturally rich state has developed a wide variety of dishes and Bedmi Puri is a key feature in its culinary heritage. The dish is a combination of spicy and flavor-packed lentil stuffed puris paired with either aloo sabzi or vegetable pickles. This hearty meal is particularly favored during winter for its warmth and satisfying nature.

Ingredients for Bedmi Puri

• Whole wheat flour - 2 cups
• Urad dal (split black gram lentils) - 1 cup
• Asafoetida - a pinch
• Coriander - 1 tablespoon (roasted and ground)
• Fennel seeds - 1 tablespoon (coarsely ground)
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Ginger - 1 inch piece (finely grated)
• Salt - to taste
• Oil - for deep frying
• Water - as required

Ingredients for Side Dish (Aloo Sabzi)

• Potatoes - 4 (boiled and cubed)
• Green peas - 1/2 cup
• Tomatoes - 2 (finely chopped)
• Cumin seeds - 1 teaspoon
• Curry leaves - a sprig
• Green chilies - 2 (slit)
• Coriander powder - 1 tablespoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Oil - 2 tablespoons

Preparation of Bedmi Puri

Begin by rinsing urad dal thoroughly and then soaking it in water for at least 2 hours. Once soaked, drain the water and grind the dal to make a coarse paste. To this dal paste, add asafoetida, coriander, fennel seeds, red chili powder, turmeric powder, ginger, and salt. Mix all these ingredients well to create the stuffing for the puri.

In a separate bowl, take whole wheat flour and gradually add the prepared dal mixture into it, kneading it into a stiff dough. It is advisable to add water if needed during kneading. Once the dough has reached the desired consistency, cover it with a damp cloth and let it rest for 20 minutes.

Cooking Bedmi Puri

Steps for Making Puri

1. Divide the dough into small portions, roughly the size of a golf ball.
2. Roll each ball out into thin discs using a rolling pin, ensuring they do not get too thin.
3. Heat a good amount of oil in a deep frying pan until it is sufficiently hot. A small piece of dough dropped into the oil should sizzle and rise to the top immediately.
4. Carefully slide in one rolled puri at a time into the hot oil. Gently press it with a slotted spoon to make it puff up fully.
5. Fry each puri until golden brown and crisp, then remove with the slotted spoon and drain on paper towels to remove excess oil.

Steps for Making Aloo Sabzi

1. In a pan, heat 2 tablespoons of oil and add cumin seeds. Let them splutter.
2. Add curry leaves and green chilies, followed by the chopped tomatoes. Cook until the tomatoes turn soft.
3. Add coriander powder, salt, and garam masala. Stir well to combine all the spices.
4. Add the cubed potatoes and green peas. Mix everything together until the potatoes are coated with the spices.
5. Cook the sabzi on low heat for about 10 minutes to allow all flavors to meld together.

Enjoying Bedmi Puri

Bedmi Puri is best savored hot and fresh. Serve them alongside the delicious, spicy Aloo Sabzi and a side of tangy pickle to elevate the meal experience. Cooking Time for this delightful meal can be anywhere between 60-90 minutes, ensuring you have enough time to make everything with love and patience. Enjoying Bedmi Puri is not only about the taste but also about relishing it with family and friends. Pair the meal with a refreshing salad or a glass of lassi to complement the rich and spicy flavors. Whether for a special breakfast or a heartwarming dinner, Bedmi Puri brings the taste of tradition right to your plate.