Bedmi Puri is a traditional deep‑fried snack from the North Indian states of Uttar Pradesh and Rajasthan, often prepared during festivals like Chhath and Navratri. Its name comes from the Hindi word “bedmi” meaning “crunchy,” reflecting the puri’s crisp texture, and it is historically served with spicy lentil or potato fillings as a hearty street‑food favorite.

In Uttar Pradesh, Bedmi Puri is commonly stuffed with a spiced urad‑moong dal mixture and served with a tangy potato topping. In some regions of UP, the dough includes a small amount of semolina for extra crunch, while in Rajasthan the stuffing may be enriched with dry mango powder and a hint of asafoetida for a sharper flavor.

Rajasthanis traditionally serve Bedmi Puri hot, accompanied by a thick lentil gravy, boiled potatoes seasoned with cumin and green chilies, and a side of fresh coriander chutney. It is often enjoyed as a snack with tea or as part of a festive thali.

Bedmi Puri is a staple during Chhath Puja, Navratri, and regional fairs (melas) in Uttar Pradesh and Rajasthan. Its hearty nature makes it suitable for fasting days when a protein‑rich snack is desired.

Bedmi Puri is distinct because the dough incorporates semolina and a firm lentil‑based stuffing, giving it a crunchy exterior and a flavorful interior. Unlike plain poori, the stuffing adds protein and spice, while the dough’s tighter gluten structure yields a crispier bite than bhatura.

Common errors include using oil that is not hot enough (puri won’t puff), over‑hydrating the dough (makes it soggy), grinding the lentil paste too fine (loses texture), and not sealing the puri edges properly (causes the stuffing to leak). Following the temperature and dough‑firmness guidelines prevents these issues.

Besan acts as a binding agent, helping the lentil mixture hold together during dough kneading and frying. It also adds a subtle nutty flavor and improves the crispness of the final puri.

Yes, you can prepare the lentil stuffing a day ahead and keep it refrigerated. The dough can also be rested in the fridge for up to 12 hours, covered with a dry cloth. Store fried puris in an airtight container and reheat in a hot oven to restore crunch.

A perfectly fried Bedmi Puri should be golden‑brown, puffed, and have a crisp outer shell. When pressed lightly, it should feel firm yet give a slight give, and the interior should be airy with the lentil stuffing visible through the small opening.

The YouTube channel Unknown focuses on authentic Indian home‑cooking tutorials, especially regional street‑food specialties from Uttar Pradesh and Rajasthan, with detailed step‑by‑step explanations for home cooks.

Channel Unknown emphasizes traditional techniques such as soaking lentils, using whole spices, and precise oil temperature control, while many other channels simplify or shortcut these steps. This results in a more authentic flavor and texture that closely matches street‑food versions.