Bedmi Puri as a Sunday breakfast
This was the first time we ever made Bedmi puri at home. I have surfed the internet and gone through several recipes to get an idea before trying it out. So I cannot really say that I have specifically used any particular recipe. Some people make a stuffing of the urad dal and some incorporate it in the dough. I decided to incorporate the urad dal in the dough.
Ingredients
- 1 cup urad dal soaked overnight
- 1 3/4 cups aata or whole wheat flour
- 1/4 cup sooji
- 1 1/2 tbsp Ghee
- 2 tsp fennel seeds
- 1 tsp Ginger Paste
- 1 tsp aamchur
- 1 tsp Cumin Powder optional
- 1/2 tsp heeng you can use more or less depending on the potency of the heeng
- Salt To Taste
- any white oil for deep frying
Instructions
- Strain the soaked urad dal and drain all the water out.
- Grind the urad dal in to a paste using as little water as possible, perhaps less than half a cup.
- Now in a deep bowl, take the rest of the ingredients and add the dal paste.
- Slowly mix everything up and knead in to a dough. It is sticky in the beginning but comes together after persistent kneading. Sprinkle some more aata if required or water if required.
- Once you have a smooth dough, make small round balls out of it.
- In the meanwhile, heat some oil in a wok for deep frying the puris.
- Flatten out each ball and roll them out into 4 to 5 inches in diameter. It should be reasonably thin, like any puri.
- When the oil is hot, slowly deep fry the puris till they are puffed up.
- Serve them hot with some alu ki sabzi.