Bhedawi Puri is a Rajasthani puri made with a dough made of all-purpose flour and kalonji. It has a stuffing prepared with urad dal and whole spices. The final deep-fried bread tastes out of the world and you can serve it with some easy side dishes for a complete meal.
When I decided on Bhedawi Puri, I noted that it used kalonji in the dough. We somehow love the kalonji taste in the outer layer and use it when making kachoris or other deep-fried dishes.
The stuffing is again made with urad dal paste that is cooked with ground whole spices. The stuffed poori tastes awesome and is very addictive. I served it with Dahiwale Aloo ki Subzi and an instant Green Chili Pickle. Since I made this meal for dinner, I also planned on making some traditional sweets. However, I didn't have time and ended up making this Instant Rabri Malpua.
Everybody loved this meal and that feeling of accomplishment came over when I finally ticked off this item from my list!
I somehow have given up counting how many different Chole Masala or Aloo Masala I end up making for different bread. I have so many and I only hope I have made note of the recipes.
For now, read on how I made this Bhedawi Puri for Day 4 of Indian Flatbreads in the Rajasthani Bhedawi Puri aur Sabzi Thali though, and on C4AS, it's a Gujarati special!
Thalis & Platters
Week 1 - Platters for Kids
Pyjama Party for Day 1
Sandwich Platter for Day 2
Fusion Platter for Day 3
Pizza Party for Day 4
Week 2 - Thalis featuring Regional Cuisines - Veg Thalis
Dussehra Festival Thali for Day 1
Summer Special South Indian Vegetarian Menu for Day 2
Vegetarian Thali Menu List for Day 3
Gummadikaya Pulusu ~ Vegetarian Lunch Thali for Day 4
Varalakshmi Vratham Festival Thali for Day 5
Weekend Party Vegetarian Thali Menu for Day 6
Week 3 - Thalis featuring Indian Flatbreads
Bajra Methi ki Poori aur Sabji Thali for Day 1
Punjabi Bedmi Puri Nasta Thali for Day 2
Besan Ki Poori aur Sabzi Nasta Thali for Day 3
PIN This for Later!
Step By Step Pictures for making Bhedawi Puri
Ingredients used to make Bhedawi Puri:
We use all purpose flour for making this puri. If you wish for a change, you can always add part of wheat flour. However, this is a treat and you must enjoy it with maida.
The Kalonji added to the flour lends a beautiful taste and feel when you eat this. Plus the stuffed masala is quite spiced with all the ground spice masala we use.
On the whole, it was an excellent experience and the mild spiced Dahiwale Aloo ki Subzi was a good choice. Of course, I made this instant green chili pickle and an instant sweet.
Bhedawi Puri | How to make Rajasthani Bhedawi Poori
For The Dough
- 1.5 cups All Purpose Flour / Maida
- 2 tbsp Cooking Oil use hot oil
- 1/2 tsp Kalonji / Nigella Seeds
- Salt to taste
- Cooking Oil for deep frying
For The Stuffing
- 1/2 cup Urad dal
- 1 tbsp Coriander Seeds
- 1 tbsp Cumin seeds / Jeera
- 1 tsp Fennel Seeds / Saunf
- 1 tsp Peppercorn
- 4 to 5 nos Dry Red Chilies use Kashmiri red chilies if you have
- 2 tbsp Cooking Oil
- Salt to taste
For the dough
- Take all the ingredients in a wide bowl and knead to a stiff dough. Cover and keep it aside for 10 minutes.
For the stuffing
- Wash and soak the urad dal for 3 hours. Drain and coarsely grind the urad dal in a mixer without using any water. Keep aside.
- Heat a nonstick, add the coriander seeds, cumin seeds, fennel seeds, peppercorns, red chilies, and dry roast on a medium flame for 1 to 2 minutes. Cool slightly and grind in a mixer to a fine powder. Keep aside.
- In the same pan, add the urad dal mixture and cook on a medium flame for 2 to 3 minutes or till the urad dal turns golden brown in colour. Once the dal is cooked, add the ground powder and continue cooking for few more minutes till everything comes together. Keep aside for it to cool down. Divide into equal balls and keep it aside.
Making the stuffed poori
- Take the dough and knead well again. Divide the dough into 10 equal portions.
- Take a ball and flatten the sides, place the stuffing in the center, and enclose from all sides, make sure the stuffing is well covered.
- Slightly flatten and dust well with flour. Gently roll out into 6 inch disc.
- Heat a Kadai with enough oil to deep fry.
- When the oil is hot, gently slide in the stuffed pooris and cook on both sides.
- Drain using a slotted ladle and place on a kitchen towel to absorb excess oil.
- Serve with a side dish of choice.
- I served it with Dahiwale Aloo ki Subzi and Green Chili Pickle.
Suma Gandlur says
Loving your flavorful poori series. I need to try them one after another in the future.
Valli , is there a major difference between the Bedmi that we had in Delhi and this Rajasthani one ? The difference between the two is not much so wondering .
Anyways we love the aaloo poori combo so will definitely try this version .
Harini Rupanagudi says
I was just thinking if bedmi poori with urad dal stuffing sounds just like this. Maybe there is a slight variation as per the region. But I have tasted the bedmi pooris a few times and they are very very flavorful.
We make this quite often. However we make it with our Ata or whole wheat flour instead of maida.
Another interesting stuffed poori for sure. Bookmarking to try sometime.