Bedmi Puri Recipe
Bedmi Puri is a favourite street food of Delhi, Agra, Mathura. Soft and crispy Bedmi Puri makes a great combination when served with Aloo Masala and Suji Halwa.
Bedmi Puri is prepared by kneading grounded wet dal with Atta or by filling Bedmi with Dal ki Pitthi. This recipe is for the former method, Moong Dal Bedmi Puri.
Today we will make Bedmi Puri filled with Urad ki Dal ki Pitthi.
- Ingredients for Bedmi Puri Recipe
- Atta(wheat flour) - 250 grams/2cups
- Suji(semolina) - 50 grams(less than ½ cup)
- Oil - 1tbsp full
- Baking soda - 1 pinch
- Salt - add to taste or ¾ tsp
Stuffing for Bedmi Puri :
- Urad Dal - 50 grams(1/3cup)
- Salt - add to taste or ¼ tsp
- Red chilli powder - 2 pinch
- Garam Masala - less than ¼ tsp
- Aamchur(mango) powder - less than ¼ tsp
- Heeng(asafoetida) - 1 to 2 pinch
- Green chilli - 1 to 2(finely chopped)
- Ginger - 1 inch long piece(grated)
- Green Dhaniya(coriander) - 1 tbsp(finely chopped)
Filter Atta and Suji together with a strainer and keep the filtered amount in a bowl. Make a crater in the centre of the Atta. Put salt, oil, baking soda in the crater and mix well. Add little amounts of water regulary to Atta and knead to make dough. The dough should be a little soft than that of Puri and a bit harder than that of Parantha. Cover the dough and keep it aside for 20 minutes allowing it to ferment. Atta required to prepare Bedmi Puri is ready.
Make Pitthi(stuffing) - Soak Urad dal in water for 4 hours. Then make a coarse paste of it. Add
all the spices to the paste and properly blend it. The stuffing required to fill Bedmi Puri is ready.
You can also roast and prepare the stuffing. Pour 1 tbsp oil in Kadhai(pan) and after putting in all the spices mix them. Roast the stuffing for 2-3 minutes while stirring it continuously. Roasted stuffing is ready. Both methods help in preparing good Bedmi Puri, you can choose any of the 2.
Remove cover from the dough. Apply little oil on your hand and knead the dough making it smooth. Now break off 20-22 pieces from the dough then roll them into balls.
Divide the stuffing into 22 portions. Take one ball of dough, place it on a board and flatten it a bit with a rolling pin. Now place this piece on your hand and place 1 portion of stuffing on it. Wrap up the round piece and close its mouth. Gently press this stuffed piece with the other hand and flatten. Keep it aside on a plate. Repeat the process with the remaining pieces of dough.
Pour oil in Kadhai(pan) and heat. Pick one stuffed piece, while exerting minimum pressure roll it into a slightly thick Puri with a diameter of 3-4 cms. Put Puri into hot oil. Fry on a medium flame till it turns brown on both sides. Take out Puri from Kadhai and place it on a plate covered with a paper napkin. Similary, fry the remaining Puris.
Prepare Aloo Masala along with Bedmi Puri. Serve hot Bedmi Puri Aloo Masala Curry with Dhaniya(coriander) chutney and Raita.
Bedmi Puri can be also be prepared from Moong Dal ki Pitthi instead of Urad Dal.