Bedmi Puri Recipe
Bedmi puri is a crispy deep fried food item from Delhi, made of urad dal, wheat flour and spices as main ingredients. Usually paired with aloo gravy as side dish.
Servings: 8 puri
Ingredients
- ¼ cup Urad dal
- 1 cup Wheat flour
- 2 Green chilli
- 1 tablespoon Ginger
- 1 teaspoon Coriander powder
- ½ teaspoon Red chilli powder
- ½ teaspoon Fennel seeds powder
- ½ teaspoon Roasted cumin seeds powder
- ⅛ teaspoon Asafoetida
- 1 tablespoon Oil
- Salt
- Oil to deep fry
Instructions
- Wash and soak urad dal for minimum 1 hour minimum firstly. After that, drain water completely.
- Then, place it in a mixie jar. On top of it, add green chilli and ginger.
- After that, add water if needed and grind to a paste. Not too smooth as well as not too coarse.
- Take the ground paste, wheat flour, red chilli powder, coriander powder, fennel seeds powder and cumin seeds powder in a mixing bowl.
- Then add salt, asafoetida and oil.
- Mix well and furthermore knead to a dough.
- If needed, sprinkle water and make a stiff dough.
- Keep a side for 10 to 15 minutes covered.
- After that, knead again to smooth it and divide into equal sized balls.
- Grease the surface of a rolling board. Flatten a ball of bedmi puri dough and grease it as needed.
- After that, spread into thick poori.
- Then, heat enough oil in a kadai to deep fry. Add a tiny pinch of dough to it to check if it rises immediately.
- Slide the puri into oil. Furthermore, press gently inside oil to make it puff nicely.
- Once puffed, flip and cook furthermore until golden and crisp. Regulate heat if needed.
- Finally, drain over a paper towel and repeat to finish.
Video
Notes
- Do not make the dough loose, make it tight for crisp and puffy puri that stays as such for long.
- I like to add the same spices in my aloo gravy as well to taste best.
- Do not grind too coarse as poori won't puff. If you grind it fluffy and smooth, it will drink oil. So let it be slightly coarse.