How to make Bedmi Puri - The popular puris in a new avatar with urad dal and some condiments.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) (आटा), Semolina (suji) (सूजी)
Cuisine : North Eastern
Course : Breads
Bedmi Puri Recipe Card
Every country in the world has its own elaborate styles of making bread which vary from being utterly simple to categorically complex. The quality of ingredients, precise measures, timings, methods and techniques of making these breads is what contributes to each bread having a unique character of its own.
For more recipes related to Bedmi Puri checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Dalia Aur Dal Parantha, Barfi Parantha With Rose And Rabdi , Methi Makai Roti, Spinach Egg Sandwich.
Prep Time : 3.30-4 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Bedmi Puri Recipe
Whole wheat flour (atta) 2 cups
Semolina (suji) ½ cup
Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained 1 cup
Oil 3 tablespo + to deep fry
Asafoetida ½ teaspoon
Ginger-green chilli paste 2 tablespoons
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Roasted cumin powder 1 teaspoon
Fennel seed (saunf) powder 2 teaspoons
Garam masala powder ½ teaspoon
Dried mango powder ¼ teaspoon
Salt to taste
Fresh coriander leaves finely chopped ¼ cup
Method
Step 1
Grind black gram to a coarse paste with 2 tablespoons water.
Step 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.
Step 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.
Step 4
Add flour, semolina and 1tablespoon oil to the cooked mixture and knead into a semi-stiff dough.
Step 5
Heat sufficient oil in a kadai.
Step 6
Divide the dough into 16 equal portions and roll them into thick puris of 3 inch diameter.
Step 7
Deep-fry the puris till golden brown. Drain on absorbent paper.
Step 8
Serve warm.
