Bedam Puri is a beloved snack from Mathura, Uttar Pradesh, traditionally enjoyed during festivals, fairs, and as a tea‑time treat. Its name "Bedam" refers to the puffed, crisp texture that resembles a small, round bead, and it has been popular for generations as a street‑food staple.

In different parts of Uttar Pradesh, the stuffing may vary – some use spiced mashed potatoes, others use a lentil‑based mixture like the urad dal stuffing shown here. The dough may also be made with a higher proportion of semolina for extra crunch in the Braj region.

In Mathura, Bedam Puri is typically served hot, paired with a tangy potato‑based side called "Dubki wale Aloo" (Dipping Potatoes). It is accompanied by pickles, chutney, and a cup of strong chai.

Bedam Puri is commonly prepared for festivals like Holi and Diwali, during wedding celebrations, and at local fairs (melas). Its quick‑puffing nature makes it ideal for serving large crowds.

The unique combination of a firm, semolina‑enriched dough, a flavorful urad dal stuffing, and the rapid puffing during deep‑frying sets Bedam Puri apart from regular puris. The accompanying spinach‑based Dipping Potatoes add a tangy contrast that is distinct to Mathura.

Common errors include over‑stuffing the puri, using dough that is too soft, and frying at a temperature that is too low. All three cause the puri to break or not puff. Follow the critical steps for dough resting, sealing, and oil temperature.

Roasted urad dal gives a nutty flavor and a slightly grainy texture that holds together when fried, preventing the stuffing from becoming soggy. Potatoes would release more moisture and could cause the puri to burst.

Yes, the spinach‑potato gravy can be prepared up to 12 hours in advance. Store it in an airtight container in the refrigerator and gently reheat on low heat before serving. Add a splash of water if it thickens too much.

A perfectly cooked Bedam Puri should puff up instantly, turn golden‑brown, and have a crisp, flaky exterior. The surface should be smooth without any oil spots, and the puri should retain its shape without tearing.

The YouTube channel Bristi Home Kitchen specializes in authentic North Indian home‑cooked recipes, focusing on traditional snacks, street‑food items, and everyday family meals with clear step‑by‑step instructions.

Bristi Home Kitchen emphasizes regional authenticity, using locally sourced ingredients and traditional techniques like roasting dal on low flame and cooking in iron kadai, whereas many other channels often adapt recipes for convenience or use shortcuts.