A traditional Indian pooris made out of wheat flour and Urad dal mix, Bedmi Poori is enjoyed in breakfast in many Indian states. Uttar Pradesh and Rajasthan are the two popular states that serve a hot plate of Bedmi Pooris with Aloo ki Sabzi, and this combination tastes heavenly. This dish is an amalgamation of several flavours and is relished with spicy sabzi. You just need a few simple ingredients to nail this easy dish. Just follow us through these simple steps and indulge in the goodness of this hearty delight with your loved ones. It is important to soak urad dal overnight or at least for 6 hours before you decide to make the pooris so that the paste can be desired thickness and texture. The spices added into the poori take your meal experience to a different level. So, without further ado, try this easy and delicious Bedmi Poori recipe this weekend along with a hot cup of chai or a yummy Jeera Aloo ki sukhi sabzi. To begin, follow this step-by-step recipe below! We have also added a quick Aloo Ki Sabji recipe.

You can find more poori recipe here-

Soya Chunk Poori

Rice Flour Poori

Palak Poori Or Spinach Poori

Beetroot poori

Aloo ki sabji


Preparation time. 10 min.

Cooking time- 10 min

Type- breakfast / lunch

Cousin- Traditional dish of Uttar Pradesh and Rajsthan

Serve- 4 person



  • 200 gm whole wheat flour
  • 1tspn red chilli powder
  • 2-3 green chilli
  • 1 pinch asafoetida
  • 1 tspn bhuna zeera powder
  • 1 tspn bhua dhaniya powder
  • salt as required
  • ½ cup urad dal (soaked)
  • 1 inch ginger
  • 1 cup refined oil



Start with washing and soaking the Urad Dal for about 6 to 8 hour or soaked overnight. Now, the dal needs to be blended. So, drain the water and add the dal in a blender with ginger and green chillies and blend until a thick paste is obtained. You can add a little water if required. But the paste should not be runny.

To prepare the dough, add whole wheat flour to a bowl and add the dal paste into it. Now add 4 tbsp.  oil,  coriander powder, salt, bhuna jerra powder, hing and red chilli powder. Mix everything well and knead a tight dough.

Let the dough rest for at least 10 minutes and then start making dough balls out of it for pooris.

Meanwhile, heat some oil in a kadhai. Then use a rolling pin to roll the pooris.


Now deep fry them one by one in hot oil.

Once they turn golden brown from both sides, take out from the kadhai and put on a paper towel for the oil to drain out a bit. Serve hot with a delicious Aloo ki Sabji. I already post aloo ki sabji.