Chole Bedmi Puri

Name: Chole Bedmi Puri
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup kabuli chana; 1 stick cinnamon; 1 black cardamom; 1 star anise; 2 cloves; 1 mace; 1/4 cup oil; 2 Dry red chillies; 1 teaspoon tea powder; 1 teaspoon Shah jeera / caraway seeds; 1/2 teaspoon kasuri methi; 2 teaspoon Kashmiri red chilli powder; 2 onions; 10-15 garlic cloves; 1 inch ginger; 3-4 tomatoes; 2-3 green chillies; 1 stick cinnamon; 1 bay leaf; 3 green cardamom; 1 teaspoon Chole masala; 1 teaspoon coriander powder; to taste Salt; 1 teaspoon ghee (optional); 1 tablespoon chopped coriander; as needed Sliced onions to garnish; 1 cup wheat flour; 2 tablespoons rawa/semolina; 1 teaspoon ajwain /carom seeds; 1/2 teaspoon Salt

PV Iyer @pviyer79

Nagpur

#goldenapron
Bedmi puri is a stuffed puri, it is a popular breakfast street food in North Indian states. This crusty puri is generally served with spicy potato curry but here I have paired it with spicy chole, as I wanted to make something heavy as brunch, for my family and guests.

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Ingredients

30 minutes

5 servings

Chole while soaking
1 cupkabuli chana
1 stickcinnamon
1black cardamom
1star anise
2cloves
1mace
Chole while cooking
1/4 cupoil
2Dry red chillies
1 teaspoontea powder
1 teaspoonShah jeera / caraway seeds
1/2 teaspoonkasuri methi
2 teaspoonKashmiri red chilli powder
2onions
10-15garlic cloves
1 inchginger
3-4tomatoes
2-3green chillies
1 stickcinnamon
1bay leaf
3green cardamom
1 teaspoonChole masala
1 teaspooncoriander powder
to tasteSalt
1 teaspoonghee (optional)
1 tablespoonchopped coriander
as neededSliced onions to garnish
Bedmi puri
1 cupwheat flour
2 tablespoonsrawa/semolina
1 teaspoonajwain /carom seeds
1/2 teaspoonSalt
1 teaspoonkasuri methi, crushed between palms
1 tablespoonoil
1 tablespoonghee
as neededLukewarm water for kneading
as neededOil for frying puri
Bedmi stuffing
1 cupUdad dal, raw
1/8 teaspoonhing/aesofeotida
1 teaspoonFennel seeds
1 teaspoonred chilli powder
1 teaspooncoriander powder
1/2 teaspoonamchur/ dry mango powder
1/2 teaspoonsalt
1/2 teaspoongaram masala

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Steps

30 minutes

1

Chole; Wash and soak chana in clean water and add all the spices mentioned under the section. Keep covered overnight or for 8-10 hours with enough water.
2

In a pressure cooker add the soaked chana with the spice infused water. Also add a teaspoon of tea leaves to a clean napkin and tie it tightly. Keep this napkin with the chana. Boil and cook upto 5 whistles. Discard the napkin with tea leaves.
3

Puree onion with garlic and ginger
4

Puree tomatoes with green chillies
5

Heat oil in a kadhai, add Shah jeera, red chillies, cinnamon stick, bay leaf, green cardamom and saute.
6

Then add the onion puree, Kashmiri red chilli powder and saute till onions are cooked well.
7

Add tomato puree and saute. Add all the remaining masalas leaving salt and chole masala. Let it cook until oil separates.
8

Add boiled chana in the curry, mix and cook for 2 minutes. Then add salt and chole masala. Cover and cook for five minutes.
9

Add ghee and chopped coriander leaves
10

Puri filling; grind udad dal with pinch of hing and fennel seeds. Take in a bowl.
11

Add masalas and mix. Add water by tablespoons and make a tight dough. Cover and set aside for 5-10 minutes.
12

Add some more water after 10 minutes and loosen it up a little. It should be soft enough to fill inside puri.
13

Puri; in a mixing bowl add flour and other ingredients and knead a semi tight dough. Cover and set aside for 10 minutes.
14

Frying puri; take a lemon size ball of dough. Grease your fingers and make a small cup. Put a teaspoon full of stuffing and cover the cup and flatten.
15

Apply drop of oil on both sides of the ball. Flatten lightly with a rolling pin. Make a thick puri. Heat oil for frying in a kadhai. Oil must be on meduim heat.
16

Fry till golden brown on both sides.
17

Serve hot with Chole