Bedmi puri recipe

Bedmi Puri recipe, a popular Indian street food, wheat flour based bread stuffed with spiced lentils and served with a spicy potato curry.
                                               

Connoisseurs of pure vegetarian North indian food are sure to love today’s traditional breakfast recipe – bedmi puri also popularly known as bedmi aloo, bedmi kachori, urad dal kachori, bedvi, bedami or bedmi puri aloo sabzi. In the North Indian hindi speaking states of Delhi, Haryana, Madhya Pradesh, Uttar Pradesh as well as in Rajasthan, bedmi aloo is a popular street foodusually served as a breakfast or an early brunch. As a steert food ,dehli style, this urad dal stuffed crispy puri is served with a spicy aloo sabzi aka potato curry and a sweet and spicy mashed pumpkin sabzi. Perfectly balanced flavors that are addictive. It is a satwik dish, in other words, a no o nion no garlic recipe  and is vegan as well. Of course, it is calorie rich and makes for an indulgent breakfast on a festive day or special occasion.

Each home cook has his or her own take on making bedmi puri recipe based on the region they belong. The thickness and size of the bedmi puri differs according to the region it is prepared. Smaller, thicker shaped puris are more popular as kachori.

There are two methods that one can follow to make bedmi poori. One method followed by many home cooks is to direcly add the ground raw urad dal paste along with spices to the whole wheat flour and semolina to make a slightly stiff dough. Small balls are pinched off the dough to be rolled into thick flattened puris and deep fried till crisp and golden brown.

Main Ingredients:

1. wheat flour
2. urad dal

Ingredients

• For Stuffing:
• Urad dal - 1 cup
• Green chilis - 3-4
• Ginger - 1" piece
• Asafoetida - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Fennel seeds powder - 1 tsp
• Roasted cumin powder - 1/2 tsp
• Amchur powder - 1/4 tsp
• Garam masala powder - (3 cloves. 1/2" cinnamon stick, 1 black cardamom 5 black pepper corns)
• Fresh coriander leaves - 1/4 cup (finely chopped)
• Oil - 2-3 tbsps
• For puri:
• Whole wheat flour - 2 cups
• Semolina - 1/2 cup
• Salt - as required
• Oil - 1 tbsp
• Water - as required to prepare dough
• Oil for deep frying

Method

1. Grind the drained whole urad dal to a coarse paste adding 2-3 tbsps of water. Do not make a smooth paste.
2. Heat 3 tbsps oil in a heavy bottomed vessel. Add asafoetida and allow to sizzle. Add the ground urad dal paste and mix vigorously as it will stick to the vessel. Add more oil if required. After 5 mts, add ginger-green chili paste, red chili powder, coriander powder, roasted cumin powder, fennel seeds powder, garam masala powder and amchur powder. Mix well and vigorously. It will take some time to appear like a crumbly mixture. Once it appears like a loose crumbly texture, add the chopped coriander leaves and mix. Turn off heat. Set aside this urad dal mixture in a separate bowl.
3. Take a large bowl, add the whole wheat flour, semolina, salt, oil and water and make a slightly firm dough. [At this stage you can add the cooked urad dal mixture along with the wheat flour while making the dough. Make lemon sized balls of the dough and roll out into 5"-6" flattened circles/puris and deep fry till crisp and golden brown]
4. If using the cooked urad dal mixture as a stuffing, you will first have to make a firm dough with whole wheat flour, semolina, salt, oil and water. Pinch out small lemon sized balls from the puri dough and roll each into 3" discs. Place a tbsp of the stuffing in the center of each disc. Bring the edges of the disc up to form a cup shape and enclose. Dust some flour on the working surface and roll the ball into a flattened 5"-6" circle. Prepare puris with the rest of the dough and set aside.
5. Heat oil for deep frying in a wide cooking vessel on high flame. Once the oil is hot, reduce flame to medium high and carefully slide a rolled out puri into the hot oil. Gently press the puri with a ladle and allow it to puff. Increase flame and cook for a couple of seconds and gently flip to the other side. Cook for a few seconds till it turns golden brown. Remove the bedmi puri from the oil and place on absorbent paper. Make bedmi puris with rest of the rolled out puris.
6. Serve warm bedmi puri with aloo sabzi.

Tips

• You can mix the uncooked urad dal paste along with the spices, green chili-ginger paste and coriander leaves directly with the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown. OR
• You can cook the ground urad dal paste along with the spices etc and add this cooked mixture directly to the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown. 
• You can cook the ground urad dal paste along with the spices etc and use it as a stuffing.