Bhedawi Puri


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Bhedawi Puri, these puris have a hint of some unusual flavours like urad dal, fennel seeds and kalonji. Traditionally served with "sookha aloo"  for breakfast, they can also be served as part of a main meal.

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These puris have a hint of some unusual flavours like urad dal, fennel seeds and kalonji. Traditionally served with "sookha aloo" (a dry potato preparation) for breakfast, they can also be served as part of a main meal.

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Makes 10 puris
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Ingredients


For The Dough
1 1/2 cups plain flour (maida)
2 tbsp hot oil
1/2 tsp nigella seeds (kalonji)
salt to taste

For The Stuffing
1/2 cup urad dal (split black lentils)
1 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
8 black peppercorns (kalimirch)
4 whole dry kashmiri red chillies , broken into pieces
2 tbsp oil
salt to taste

Other Ingredients
oil for deep frying

Method
For the dough

  1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water and cover and keep aside for 20 minutes.

For the stuffing

  1. Soak the urad dal in enough hot water for 3 hours. Drain and coarsely grind the urad dal in a mixer without using any water. Keep aside.
  2. Combine the coriander seeds, cumin seeds, fennel seeds, peppercorns and red chillies, dry roast them on a hot tava (griddle) for 1 to 2 minutes. Cool slightly and grind in a mixer into a fine powder. Keep aside.
  3. Heat the oil in a broad non-stick pan, add the urad dal mixture and cook on medium flame for 2 to 3 minutes or till the urad dal turns golden brown in colour, while stirring continuously.
  4. Add the prepared powder and salt, mix well and keep aside.

How to proceed

  1. Divide the dough into 10 equal portions and roll each portion in a 75 mm. (3?) diameter round circle.
  2. Place 2 tbsp of the stuffing in the centre of the circle.
  3. Bring together all the sides in the centre and seal tightly.
  4. Roll out again into a 100 mm. (4?) diameter circle.
  5. Heat the oil in a deep kadhai and deep-fry, a few puris at a time ,till they turn golden brown in colour from all the sides.
  6. Drain on an absorbent paper and serve immediately.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
2 reviews received for Bhedawi Puri
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
loves cookingAugust 09, 2014

The stuffing is very tasty. Fry the puris on a medium flame so that they are crisp. Taste best when hot. Loaded with amazing flavours of rajasthan

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Helpful reviews for this recipe
Reviewed August 09, 2014by loves cooking

The stuffing is very tasty. Fry the puris on a medium flame so that they are crisp. Taste best when hot. Loaded with amazing flavours of rajasthan

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Reviewed October 05, 2013by n_katira

Yummy puris with unusual urad dal stuffing

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