# Bedmi Puri: An Enchanting Indian Street Snack
Bedmi Puri, a favorite treat from Northern India, is a captivating blend of crunchy, wheat flour-based bread filled with a spiced lentil blend, typically accompanied by a delicious potato curry known as aloo sabzi. Not only is this dish a hit as street food, but it’s also a treasured breakfast choice in many homes, particularly during festive celebrations.
## What is Bedmi Puri?
Bedmi Puri, also called Bedmi Aloo, Bedmi Kachori, or simply Bedvi, is a classic dish originating from the Hindi-speaking regions of India, such as Delhi, Haryana, Madhya Pradesh, Uttar Pradesh, and Rajasthan. The dish is known for its crunchy consistency and rich flavors, making it beloved among vegetarians and street food fans alike.
The making of Bedmi Puri consists of two primary elements: the puri itself, which is the fried bread, and the accompanying aloo sabzi, a spicy potato dish. The puris are often filled with a blend of urad dal (black gram lentils) and an array of spices, providing them with a distinct taste and fragrance.
## Ingredients
### For Bedmi Puri:
– Whole wheat flour
– Semolina (optional, for extra crispiness)
– Urad dal (black gram lentils)
– Spices (cumin seeds, coriander powder, red chili powder, garam masala)
– Green chilies
– Ginger
– Fresh coriander leaves
– Salt
– Oil (for frying)
### For Aloo Sabzi:
– Potatoes
– Tomatoes
– Spices (cumin seeds, turmeric powder, red chili powder, garam masala)
– Green chilies
– Fresh coriander leaves
– Salt
– Oil
## Preparation Methods
There are two main approaches to making Bedmi Puri, each providing a slightly different texture and taste.
### Method 1: Direct Mixing
1. **Prepare the Dough**: Soak urad dal in water for 2-3 hours, then drain and grind to a coarse consistency. Combine this paste with whole wheat flour, semolina, and spices to create a firm dough.
2. **Shape the Puri**: Take small portions of dough, roll them into thick, flat discs.
3. **Fry the Puri**: Heat oil in a deep pan and fry the puris until they puff up and become golden brown.
### Method 2: Stuffing
1. **Prepare the Filling**: Soak urad dal, drain, and blend to a coarse paste. Sauté this mixture with spices, green chilies, ginger, and coriander leaves until cooked thoroughly.
2. **Prepare the Dough**: Create a dough using whole wheat flour and semolina.
3. **Stuff and Shape**: Take a small ball of dough, flatten it, place a spoonful of the urad dal filling in the center, and seal it. Roll it out gently into a puri.
4. **Fry the Puri**: Deep fry until golden and crispy.
### A Unique Combination
Some chefs merge both methods by sautéing the urad dal paste and then combining it with the flour to create a flavorful dough. This technique produces a puri that is both crunchy and aromatic, ideal for special events.
## Serving Suggestions
Bedmi Puri is best enjoyed hot with a side of aloo sabzi. The potato curry is usually made with a runny consistency and a spicy flavor, beautifully complementing the crispy puris. This dish is often relished during festivals like Holi and Diwali, turning it into a celebratory favorite.
## Conclusion
Bedmi Puri transcends being just a meal; it’s an enchanting experience that unites the rich culinary heritage of North India. Whether you choose the simpler method of mixing or the more elaborate stuffing approach, this dish promises to tantalize your taste buds and leave you yearning for more. Ideal for breakfast, brunch, or any festive occasion, Bedmi Puri truly showcases the vibrant flavors of Indian street food. Savor this delightful dish with family and friends for an unforgettable culinary journey!