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Bedmi Paratha ? Yes don't be surprised, you can make and enjoy Bedmi Paratha as much as you like to enjoy Bedmi Poori. Bedmi Paratha are just as tasty as the Bedmi Poori with out the extra calories, and these paratha can be enjoyed with rasadar aloo ki Sabji.

If you are of Indian origin, you must know what I am talking about, one of the best breakfasts of the region of North India - Bedmi Poori aur Aloo ki Sabji or Dubki wale aloo. Few years back I had the chance to enjoy Bedmi Poori with Aloo ki Sabji on my trip to India in Delhi.. since then I wanted to try it.

bedmi paratha, healthy bedmi paratha
Yield: 10-12 PARATHA



Want to indulge in delicious and healthier Indian breakfast? try this Bedmi Paratha.
prep time: 4 hourcook time: 1 hourtotal time: 5 H


  • 1 cup black gram daal - Urad Daal + 2 tbsp Yellow Moong daal
  • 2 cup Wheat flour - Chapatti aata 
  • 2 tsp. Fennel seeds - Saunf-Variyali
  • 1/2 tsp. Carom seeds - Ajwain 
  • 2 Green chillies
  • 1" piece fresh ginger
  • 1 tbsp. Red Chilli Powder
  • 2 tbsp. Ground cumin and coriander
  • 1/2 tsp. Dry Mango Powder  amchoor
  • Salt to taste
  • Pinch Hing -asafoetida 
  • 1/4 tsp. Garam Masala
  • 3 tbsp. Oil -for moin 
  • More oil to roast the paratha



  1. Clean and wash both daal, and soak for 4-5 hours in cold water.
  2. Discard the water and once again wash the daal.
  3. Place soaked daal in the grinder along with green chilli, ginger and fennel seeds and grind till coarse paste without adding any water.
  4. In a big wide plate ( Parat ) place flour, daal paste, all the masala, oil and carom seeds.
  5. Combine everything and knead a semi-hard dough with the little water.
  6. Cover the dough with the clean kitchen towel for half an hour.
  7. Once you are ready to make paratha, once again knead the dough.
  8. Divide it into equal portions and make round balls.
  9. Dust the flour on working surface, first roll one ball into a circle.
  10. Heat griddle or tawa on medium heat.
  11. Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
  12. Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
  13. Flip it over one more time and, using the spatula and apply oil, carefully press down all over.
  14. Turn over again and repeat on the other side until you have the desired crispiness.
  15. Keep each paratha warm, while you repeat to cook them all.
  16. Serve hot. 
  17. Enjoy with aloo ki sabji, raita , chutney, yogurt or tea.


With the same dough, deep-fried pooris can be made too.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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