For Day 3, Week 4 of BM #42, I picked out this interesting puri or poori variety which is pretty famous in the city of Delhi.
No words to express the popularity of these..Just enjoy these visually!!
Recipe Source here
For the Dough -
Wheat Flour 2 cups
Salt as needed
Warm Water to knead into a pliable dough
For the filling -
Urad Dal 1/2 cup
Oil 1 tsp
Cumin seeds 1/4 tsp
Kalonji / Onion seeds 1/4 tsp
Saunf 1/4 tsp
Salt as needed
Red Chilli Powder as needed
Garam Masala as needed
Asafoetida a pinch
Method Of Preparation -
To Make the Dough -
Knead a dough using the wheat flour, salt and warm water. Cover and set aside for 30 min.
To Make the Filling -
In a grinder/blender add the drained urad dal and make a coarse paste adding as little water as needed.
In a pan, heat oil, add cumin seeds and after they crackle, add kalonji, saunf and asafoetida.
Add the ground paste, salt, red chilli powder and garam masala. Mix well and remove from heat. Cover and set aside to cool.
Pinch small portions of the mixture. (I made about 16 of them).
To make the Bedmi Puris - Pinch lime sized portions of dough and put in the filling, close the edges 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 Subji.
Preparation Time 30 min