Bedmi Puri with Spicy Lentil Stuffing and Potato Topping (Uttar Pradesh & Rajasthan Specialty)

Ingredients

• 1/2 cup Split Yellow Moong Dal (rinsed and soaked for 1–2 hours)
• 1/2 cup Urad Dal (Black Gram) (rinsed and soaked for 2 hours)
• 2 pieces Kashmiri Dry Red Chilies (medium size, for color and mild heat)
• 1 piece Green Chili (Mild) (slit lengthwise, less spicy)
• 1 piece Large Green Cardamom (cracked)
• 2 pieces Small Green Cardamom (crushed)
• 4 pieces Cloves (lightly crushed)
• 4 pieces Black Peppercorns (crushed)
• 1 tablespoon Roasted Cumin Powder (freshly roasted for aroma)
• 1/2 teaspoon Fennel Seeds (Saunf) (lightly toasted)
• 2 teaspoons Whole Coriander Seeds (roasted and coarsely ground)
• 1 teaspoon Kashmiri Red Chili Powder (for color, mild heat)
• 1 teaspoon Asafoetida (Hing) (use quality powder)
• 1 tablespoon Dry Mango Powder (Amchur) (tangy flavor)
• 1/2 teaspoon Black Salt (Kala Namak) (optional, for smoky flavor)
• 1/2 teaspoon Regular Salt (adjust to taste)
• 1 handful Fresh Coriander Leaves (roughly chopped, added to grinding)
• 2.5 tablespoons Water (for grinding) (add more if needed to form a smooth paste)
• 2 cups Wheat Flour (Atta) (medium‑strength whole wheat flour)
• 1.5 cups Semolina (Sooji) (fine grade, for crisp texture)
• 1 tablespoon Oil (for dough) (cold, neutral oil (e.g., vegetable oil))
• 1 teaspoon Besan (Gram Flour) (added to cooked lentil paste to bind)
• 1/2 teaspoon Turmeric Powder (for color in dough)
• 2 liters Oil for Deep Frying (vegetable oil, heat to 350°F (180°C))
• 5-6 pieces Potatoes (Medium) (boiled, peeled and lightly mashed)
• 1 inch Ginger (finely chopped)
• 1 piece Fresh Green Chili (finely chopped for topping (optional))

Instructions

1. Soak the Lentils

   Rinse the split yellow moong dal and urad dal separately. Soak each in enough water for at least 2 hours (moong 1–2 hrs, urad 2 hrs). Drain and set aside.

   Time: PT2H

2. Toast Whole Spices

   In a small pan, dry‑toast Kashmiri chilies, green chili, both cardamoms, cloves, and black peppercorns for 30–45 seconds until fragrant. Transfer to a plate to cool.

   Time: PT5M

3. Grind Lentils and Spices into Paste

   Add the soaked dal (both types) to the blender with the toasted spices, roasted cumin powder, fennel, coriander seeds, Kashmiri red chili powder, asafoetida, amchur, black salt, regular salt, fresh coriander leaves, and 2½ tbsp water. Blend to a coarse‑smooth paste (texture like thick batter, not watery).

   Time: PT5M

4. Cook the Lentil Paste

   Heat 1 tbsp oil in a saucepan over medium heat. Add the lentil paste, stir continuously for 2 minutes, then add 1 tsp besan and mix well. Add 1 cup water, bring to a boil, then simmer on low heat for 30–35 minutes, stirring occasionally, until the mixture thickens and oil separates.

   Time: PT35M

   Temperature: Medium heat

5. Prepare the Dough

   In a large mixing bowl combine wheat flour, semolina, turmeric powder, and a pinch of salt. Add 1 tbsp cold oil and rub into the flour until crumbly. Gradually add the cooked lentil paste (about 1 cup) and mix. Add water a little at a time (about 2‑3 tbsp) and knead into a firm, non‑sticky dough (similar to dough for samosas).

   Time: PT15M

6. Rest the Dough

   Cover the dough with a dry kitchen cloth (do NOT use a wet cloth) and let it rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

7. Shape the Bedmi Puri

   Divide the dough into equal portions (about 8‑10 balls). On a lightly floured surface, roll each ball into a 4‑inch circle. Using a pizza cutter or a sharp knife, cut the circle into 8 equal wedges, then bring the opposite points together to form a small pocket (like a folded pita). Seal the edges gently with a little water.

   Time: PT20M

8. Fry the Puri

   Heat oil in a deep pan to 350°F (180°C). Gently slide a few puris into the oil; they should puff up immediately. Reduce flame to medium‑low and fry for another 2‑3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT20M

   Temperature: 350°F

9. Prepare Potato Topping

   Boil the potatoes until tender (about 12‑15 minutes). Peel and lightly mash; season with a pinch of salt, chopped ginger, green chili, and a dash of roasted cumin powder. Set aside.

   Time: PT20M

   Temperature: Medium heat

10. Serve

    Place a hot Bedmi Puri on a plate, spoon the prepared potato mixture into the centre, and drizzle with any remaining lentil gravy. Garnish with fresh coriander leaves and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Split Yellow Moong Dal: Toor Dal, Masoor Dal
• Instead of Urad Dal (Black Gram): Chana Dal
• Instead of Kashmiri Dry Red Chilies: Paprika, Mild Kashmiri chili powder
• Instead of Green Chili (Mild): Jalapeño (less spicy)
• Instead of Large Green Cardamom: Cardamom powder (1/4 tsp)
• Instead of Roasted Cumin Powder: Cumin seeds (to be roasted)
• Instead of Fennel Seeds (Saunf): Anise seeds
• Instead of Whole Coriander Seeds: Coriander powder (1 tsp)
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Asafoetida (Hing): Garlic powder (1/2 tsp)
• Instead of Dry Mango Powder (Amchur): Lemon juice (1 tsp)
• Instead of Black Salt (Kala Namak): Regular salt
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Wheat Flour (Atta): All‑purpose flour (will be softer)
• Instead of Semolina (Sooji): Cornmeal (coarse)
• Instead of Oil (for dough): Ghee (will add flavor)
• Instead of Besan (Gram Flour): All‑purpose flour (1 tsp)
• Instead of Oil for Deep Frying: Ghee (richer flavor)
• Instead of Potatoes (Medium): Sweet potatoes
• Instead of Ginger: Garlic (1/2 tsp)
• Instead of Fresh Green Chili: Red chili flakes

Equipment Needed

• Mixing Bowl
• Blender / Wet Grinder
• Deep Frying Pan (Kadhai)
• Spatula / Slotted Spoon
• Rolling Pin
• Pizza Cutter or Sharp Knife (optional)
• Measuring Cups and Spoons
• Clean Kitchen Cloth (dry)
• Plate or Tray
• Tongs (optional)
• Knife

Critical Steps — Do Not Skip

• Soaking the lentils for proper softness
• Grinding the lentil‑spice mixture to the right consistency
• Adding besan at the right stage to bind the paste
• Kneading a firm, non‑sticky dough
• Frying at the correct oil temperature (350°F) to achieve puff

Chef Tips from the Video

• Use cold oil in the dough; it creates layers that become extra crisp when fried.
• Roast whole spices just before grinding for maximum aroma.
• Resting the dough with a dry cloth prevents moisture from making the puri soggy.
• For extra flavor, add a pinch of nigella seeds (kalonji) to the dough.

Troubleshooting

Storage

Refrigerator: Store any leftover puris in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.

Freezer: Puris can be frozen on a tray, then transferred to a zip‑lock bag; reheat directly from frozen in hot oil for 1‑2 minutes.

Room temperature: Best eaten fresh; if left out beyond 2 hours, texture degrades.

Make-Ahead Tips

• The lentil paste can be prepared a day ahead and refrigerated; bring to room temperature before adding to dough.
• Dough can be kneaded and rested, then covered and kept in the fridge for up to 12 hours.
• Potato topping can be made ahead and reheated gently before serving.

Frequently Asked Questions