Bedmi Puri

Name: Bedmi Puri
Total time: 21600 s
Yield: 6 people
Cuisine: Indian
Ingredients: 1/2 cup urad dal; 2 cups wheat flour; 1/2 cup rava / sooji; 1 tsp fennel seeds / saunf; 1 tsp carrom seeds / ajwain; 1 green cardamom; 1 inch cinnamon stick; 2 green chillies; 1/2 inch ginger; 1 tsp coriander seeds; 1 tsp cumin seeds; 1/2 tsp black peppercorns; 1 tsp red chilli powder; 1 tsp turmeric; 1/2 tsp asafoetida; 500 ml oil; 1/2 cup water / as required

Yadnya Desai @Kitchen_Yadnya

Mumbai

#CA26

Bedmi Puri is a popular, crispy North Indian fried bread originating from Uttar Pradesh and Delhi. Made by stuffing whole wheat dough with a spiced urad dal (black gram) paste and deep-frying it.

#CA26

Bedmi Puri is a popular, crispy North Indian fried bread originating from Uttar Pradesh and Delhi. Made by stuffing whole wheat dough with a spiced urad dal (black gram) paste and deep-frying it.

Yadnya Desai @Kitchen_Yadnya

Mumbai

#CA26

Bedmi Puri is a popular, crispy North Indian fried bread originating from Uttar Pradesh and Delhi. Made by stuffing whole wheat dough with a spiced urad dal (black gram) paste and deep-frying it.

#CA26

Bedmi Puri is a popular, crispy North Indian fried bread originating from Uttar Pradesh and Delhi. Made by stuffing whole wheat dough with a spiced urad dal (black gram) paste and deep-frying it.

Saved

Ingredients

1 hr + 4/5 hrs of soaking

6 people

1/2 cupurad dal
2 cupswheat flour
1/2 cuprava / sooji
1 tspfennel seeds / saunf
1 tspcarrom seeds / ajwain
1green cardamom
1 inchcinnamon stick
2green chillies
1/2 inchginger
1 tspcoriander seeds
1 tspcumin seeds
1/2 tspblack peppercorns
1 tspred chilli powder
1 tspturmeric
1/2 tspasafoetida
500 mloil
1/2 cupwater / as required

Saved

Steps

1 hr + 4/5 hrs of soaking

1

Soak the urad dal for 4/5 hours or overnight.
2

Roast all the dry spices. Turn off the gas and add chilli powder, turmeric and asafoetida. Let it cool and grind to a fine powder.
3

Remove the soaked urad dal so that all the water is removed. Add the dal and the ground spices to mixer and crush till well blended. Use a little water if needed.
4

Take 2 cups of wheat flour, add salt and sooji to it. Add the ground urad dal paste to the wheat flour.
5

Bind all together to form a stiff dough. Use water only if needed. Cover the dough so that it does not dry out.
6

Take a ball sized dough and roll it out into a flat chapati. Cut roundels and keep aside.
7

Heat oil in a kadhai and fry the puris till golden brown. Drain them on a tissue paper so that the excess oil gets removed...
8

Serve hot, ideally with Rassewale Aloo ki Sabji or any other sabji with gravy.