Bedmi Puri

Ingredients list for Bedmi Puri

• 2 cups Whole wheat flour (atta)
• ½ cup Semolina (suji)
• 1 cup Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained
• 3 tablespoons Oil
• ½ teaspoon Asafoetida
• 2 tablespoons Ginger-green chilli paste
• 1 teaspoon Red chilli powder
• 1 tablespoon Coriander powder
• 1 teaspoon Roasted cumin powder
• 2 teaspoons Fennel seed (saunf) powder
• ½ teaspoon Garam masala powder
• ¼ teaspoon Dried mango powder
• to taste Salt
• ¼ cup Fresh coriander leaves finely chopped
• to deep fry Oil

Method

1. Grind black gram to a coarse paste with 2 tablespoons water.
2. Heat 2 tablespoons oil in a non-stick pan. Add asafoetida and sauté for 30 seconds. Add black gram paste and mix well and saute for 2-3 minutes.
3. Add ginger-green chili paste, chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder, dried mango powder and salt and mix well.Add coriander leaves and mix. Remove from heat, transfer into a parat and set aside to cool.
4. Add flour, semolina and 1tablespoon oil to the cooked mixture and knead into a semi-stiff dough.
5. Heat sufficient oil in a kadai.
6. Divide the dough into 16 equal portions and roll them into thick puris of 3 inch diameter.
7. Deep-fry the puris till golden brown. Drain on absorbent paper.
8. Serve warm.