B for Bedmi Puri forming part of Regional Cuisine. I hope you are following our A-Z series of BM#32. More details here. These protein filled spicy puris are apparently very popular in some portions of Agra, Delhi and nearby areas. Needless to say it has become popular at home as well.
Recipe Source here
Wheat Flour 2 cups
Sooji / Semolina 3/4 cup
Moong Dal, soaked for 2 hrs and drained 1 cup
Salt to taste
Coriander Powder 1 tsp
Red Chilli Powder to taste
Ginger 1 inch
Garam Masala 1 tsp
Green Chilllies 2-3 (or to taste)
Oil to deep fry
Method Of Preparation -
In a grinder/blender add the drained moong dal, ginger, green chillies, salt, coriander powder, garam masala, red chilli powder and grind to a fine paste adding as little water as needed.
Mix the above paste into the flour and knead into a soft pliable dough. Cover and set aside for 30 min.
Pinch lime sized portions of dough and roll them out into thin circles. Cover the rolled out puris. It helps if you have an additional pair of hands to help so that while one is rolling out the puris, the other can fry them.
Heat oil for deep frying in a wok/kadai. When the oil is hot enough, gently slide the rolled out puri and fry until they are puffed out and are golden brown in color.
Drain onto paper towels to drain the excess oil.
Continue till all the puris are fried.
Serve hot with Alu Subzi.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Preparation Time 45 min
Makes 20-25 puris