Bedmi Puri
Deep-fried whole wheat puris packed with spiced urad dal, a Braj-region breakfast favourite served with fiery aloo sabzi.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Kadhai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18 g
- carbs
- 45 g
- fibre
- 6 g
- protein
- 10 g
- calories
- 380 kcal
Instructions
- 1
Grind the soaked urad dal with fennel, coriander seeds, asafoetida and chilli powder into a coarse paste.
- 2
Mix the flour with semolina, ajwain, 2 tbsp oil and the dal mixture.
- 3
Knead into a firm dough using very little water. Let it rest for 15 minutes.
- 4
Divide the dough into small balls. Roll each ball into a thick round disc.
- 5
Heat oil in a kadhai (deep pan) until medium-hot. Deep fry the puris until puffed and golden.
- 6
Drain them on paper towels. Keep warm.
- 7
Serve immediately with spicy aloo sabzi (potato curry).
Chef's tips
Do not roll the puris too thin or they will not puff. Keep the oil heat steady for even frying.
Ingredient substitutions
- urad dal → chana dal
Storage
Best eaten fresh; can be kept a few hours at room temperature.
Reheating
Warm briefly in a hot oven; avoid microwaving as it turns them soft.
Common mistakes to avoid
- •Adding too much water to the dough, making the puris soak up excess oil.
Serving suggestions
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