Bedmi Puri (Crispy Urad Dal Puri)
Bedmi Poori Recipe - a popular North Indian breakfast when served with rasedar aloo ki sabzi
- Prep time
- 4 hr
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ cup Urad dal (split, skinless black gram)
- ½ teaspoon Fennel seeds
- ½ teaspoon Cumin seeds
- 1 Green chili (chopped)
- 1 ½ cups Whole wheat flour (Chapati atta)
- 3 tablespoons Sooji (rava or semolina)
- Salt (to taste)
- 1 teaspoon Red chili powder
- ¼ cup + 2 tablespoons Water
- Oil (for deep frying)
Instructions
- 1
Wash urad dal and soak in water for 3-4 hours, then drain the water.
- 2
Take soaked dal into grinder along with cumin seeds, fennel seeds and green chili.
- 3
Make semi-coarse paste. Keep it aside.
- 4
Take whole wheat flour, sooji, salt and red chili powder in a bowl and mix.
- 5
Add prepared paste and mix using your fingertips.
- 6
Then knead into smooth yet stiff dough by adding little water at a time. Cover it and let it rest for 20-30 minutes.
- 7
After that again knead to make it smooth and divide into 18 equal portions, make smooth, flattened discs.
- 8
Work with one disc at a time and roll into 3 ½ inch diameter circle.
- 9
Once you have few puris rolled, heat the oil in a pan on medium heat for frying.
- 10
Slide one puri into hot oil, slightly press using slotted spatula so it will puff up.
- 11
As it gets golden brown and slightly crispy from bottom, flip and fry other side.
- 12
Once ready remove it to a plate and repeat the same frying process for rest.