The traditional Puri is a standard breakfast dish in almost every Indian home. It is eaten with Aloo Ki Sabzi or Potato Sabzi. While all other recipes use flour, Bedmi also has Urad Dal in it, making it unique and different from others. Some people also use moong dal instead of urad dal to stuff the puri. It is basically delicacy of North india. I also ate this in the street food of Agra and Mathura along with Aloo Ki Sabzi, and it was definitely the best breakfast of my hometown (agra) trip.
Soak the urad dal in the water for 2-4 hours. Strain the water and put it into the mixer along with ginger and green chilli. Make a paste of it and do not make it too thin (we need coarsed paste).
Now Add salt, coriander powder, red chilli powder, garam masala and rest of masala into the paste.
Add the flour and semolina in a separate big bowl. Put oil and dal masala paste in to the flour and knead it with luke-warm water.
Dough should be tight as compared to the dough prepared for the plain chapati's. Cover the dough and leave it for half an hour. After half an hour fix the dough by beating it with greased hands.
Now heat oil in a kadai (Deep Pan). Make small balls of the dough and roll them on flat surface. Put the puri's into kadai and fry them by flipping and turning the sides, till each of them turns brown.
Your Bedmi puri's are ready. Serve them with Aloo Masala sabji.
20 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.