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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine Indian
- 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
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.