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Bedmi Puri

The popular puris in a new avatar with urad dal and some condiments.The quintessential Indian lunch, breakfast or brunch, Bedmi puri never cease to satiate a foodie's soul. Bedmi puri is exactly what you need to complete that delicious spread of lunch This is a Sanjeev Kapoor exclusive recipe.

New Update
Bedmi Puri
Main Ingredients Whole wheat flour (atta), Semolina (suji)
Cuisine North Eastern
Course Breads
Prep Time 3.30-4 hour
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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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.
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