Bedmi Puri
lentil stuffed deep-fried bread.
Ingredients
Stuffing
- 1 cup white urad dal washed and dried
- 1 tbsp fennel seeds saunf
- 1 tsp dry mango powder amchur
- 1/2 tsp cumin powder
- 1 tsp salt
- a pinch black salt
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp black pepper powder
- 1 tsp asafoetida heeng
- 1 cup water
Dough
- 1 cup all purpose flour maida
- 1 cup whole wheat flour
- 1 cup semolina sooji
- 1 tsp salt
- 1 tsp carom seeds ajwain
- 1 tbsp kasuri methi
- 3 tbsp oil
- 1 tbsp ghee
- water as required
Frying
- oil as required
Instructions
Preparing Stuffing
- Take 1 cup of white urad dal (washed and dried properly) and roast it for 2 minutes on medium flame.
- As the color changes slightly, turn off the flame and allow it to cool down.
- Grind the pulse coarsely. Transfer it in a large bowl.
- Add all the spices (fennel seeds, dry mango powder, salt, cumin powder, black salt, red chili powder, coriander powder, black pepper powder, and asafoetida). Mix all the dry ingedients.
- Add 1 cup of water and mix it properly. For 1 cup of dal, 1 cup of water is required with th same cup.
- Cover and rest for 15 minutes so the dal soaked the water and become thick.
Kneading Dough
- In a large bowl, add all-purpose flour, wheat flour, and semolina.
- To this, add salt, carom seeds and Kasuri methi.
- For the crunchiness, add oil and ghee. Mix these things really well.
- Add water gradually and knead semi hard dough.
- Cover and allow it to rest for 15 minutes.
Rolling Bedmi Puri
- After 15 minutes, the stuffing must be harder than before. Also the dough.
- Take a small portion from the dough. With the help of thumb make a small hole in between the ball.
- Place 1 tsp of stuffing in it and cover it properly.
- Roll it on rolling board neither too thin nor too thick.
- Roll all the puris likewise.
Frying Bedmi Puri
- Heat oil in kadhai. Place one bedmi puri in kadhai once the oil is hot.
- As the puri puffed up, turn the flame to medium from high and cook it.
- After 40-50 seconds, flip the puri and fry from the other side as well.
- Take out on plate.
- Bedmi Puri is ready. Serve hot with Aloo Sabzi.
Notes
o Roast the dal properly.
o Resting of stuffing and dough is necessary.
o Do not roll the puri too thick or too thin.
o Drop the puri in oil when it is hot, then turn it to medium flame
o Resting of stuffing and dough is necessary.
o Do not roll the puri too thick or too thin.
o Drop the puri in oil when it is hot, then turn it to medium flame