bedmi poori aloo recipe
4 from 1 vote

Bedmi Poori | Lentils & wholewheat flour puffed bread

Delicious bedmi pooris from North India- Mixed with ground lentils, semolinaa dna wholewheat flour, these spicy pooris are perfect for Navratri or any festival time. Serve with light side dish or even just raita.
Course Bread | Snack
Cuisine North Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 -22 pooris
Author Nupur @ The Veggie Indian


  • 2 cups of wholewheat flour atta
  • ½ cup of fine semolina sooji/rava
  • ¼ cup Moong dal
  • ¾ cup Urad dal
  • 1-2 tbsp of oil for kneading + for frying
  • A generous pinch of salt
  • 1 tsp coriander powder
  • 1-2 green chilies minced or chopped very fine
  • piece A small of ginger grated or minced
  • ¼ tsp garam masala
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • A pinch of powdered asafoetida hing


  1. Soak the moong dal and urad dal together for 3-4 hours. Strain the water and pulse the lentils with all the spices, ginger and green chilies in a blender to make a course paste. It should be too runny and only add water if required, spoon by spoon.
  2. In a mixing bowl, take atta + sooji + 1 tbsp of oil and gently fold with your hands. Then add the lentils paste and knead the dough using little lukewarm water. Grease your hands if the dough gets too sticky and keep kneading. Towards the end, the dough should be slightly firm and pliable.
  3. Cover the dough with plate or a damp kitchen towel and keep aside for half an hour. After that, knead it once again for about a minute to get shiny and a non-sticky dough ready to be fried.
  4. Heat the oil for frying in a wok. Pinch small and equal sized portions from the dough and roll them into balls and slightly flatten them between your palms. Keep a few dough balls ready while the oil is getting hot in the wok.
  5. Once the oil reaches the desired heating point (check by dropping a pinch of dough into the oil, and if it sizzles up, the oil is ready)- Roll these balls into small flat discs of 3-4 inches diameter and gently slip them into the oil in batches of 1-2 each time (depending on the size of the wok and your speed)
  6. Fry the pooris at medium gas, flipping and turning the sides, till each of them turns light brown. Serve them hot and fresh with your choice of curry.

Recipe Notes

Go to the original recipe to check more poori recipes and the dishes you could serve these with
You could make these with just one dal (either Moong or Urad) if you like or you can change the proportion as per your desired taste.
You could also add a tbsp. of kasuri methi to the dough while kneading.