Bedai Puri, The Origin Of Uttar Pradesh's Special Breakfast Dish - Times Now
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Bedai Puri, also known as Bedmi Puri, is simply a deep-fried savoury flatbread made with whole wheat flour and a spiced filling, usually urad dal. It has seen many changes over the past few centuries and has, over time, seamlessly woven itself into the fabric of breakfast traditions in the North.
Today Bedai Puri is a classic staple in North Indian breakfast cuisine, enchanting taste buds and awakening senses with its rich history and distinctive flavors. However, there is admittedly a sort of unresolved mystery surrounding the origins of Bedmi Puri, which is prevalent across several regions in North India.
Several different states claim the Bedmi Puri as their own authentic dish, from the Morena district in Madhya Pradesh that accredits its local communities for its creation to the more commonly accepted origins in rural Uttar Pradesh. From a linguistic perspective, the word ‘puri’ does have its roots in the ancient Sanskrit word ‘purika’, meaning filled. This, compared to the cultural supremacy that Bedmi Puris occupy in cities with a lot of ancient ancestral history like Varanasi or then Banaras, where the concept of stuffing traditional puris with a mix of spices has persisted for even longer in the form of kachoris.
In either case, what’s clear is that this historic yet simplistic food has stood the test of time while withstanding changes of its own, with each state adopting the stuffing inside the Bedmi Puri to regional preferences like urad dal (most common), moong dal, and mashed potatoes. The Spices and accompaniments vary, with Agra favouring pumpkin curry and jalebi, while Madhya Pradesh might lean towards aloo sabzi.
The Making of Bedmi Puri:
Bedmi Puri is a labour of love, combining soaked and ground urad dal (black gram) with wheat flour to create a dough that is then rolled into small, flat puris. These puris are then deep-fried to perfection, giving it a golden-brown hue whose texture is both crispy and flaky. The magic, however, lies in the masala – a mix of spices that typically includes heeng (asafoetida), fennel seeds (saunf), and coriander (dhaniya). This masala is mixed with the urad dal and atta, infusing the puris with a burst of flavours that linger on the palate.
Bedmi Puri is often served with a side of spicy aloo sabzi (potato curry) and tangy tamarind chutney. Combining the crispy puris and the flavorful accompaniments creates a distinct taste that perfectly captures the essence of North Indian breakfasts. It's a dish that truly brings people together, evident in its widely-spanning origin.
Recipe for Bedmi Puri:
Ingredients:
- 1 cup urad dal (black gram)
- 2 cups wheat flour (150 gm)
- 2 green chilli (optional)
- 1/2 teaspoon of asafoetida (heeng)
- 1 teaspoon of saunf (fennel seeds)
- 1 teaspoon of coriander powder
- Salt (As per your taste)
- Oil (2 cups)
Instructions:
i) Soak urad dal in water overnight (or at least for 4 hours.)
ii) Grind the soaked urad dal into a smooth paste.
iii) In a large mixing bowl, combine the urad dal paste, wheat flour, asafoetida, fennel seeds, coriander powder, and salt.
iv) Knead the mixture into the dough, adding water as you go. .
v) Divide the dough into small portions and roll them into flat discs (puris).
vi) Heat oil in a deep pan and fry the puris until they turn golden brown.
vii) Serve hot with spicy aloo sabzi and tamarind chutney.
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