Bhedawi Puri


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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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For the dough
1 1/2 cups plain flour (maida)
2 tbsp hot oil
1/2 tsp nigella seeds (kalonji)
2 pinches of salt

For the masala powder (for the stuffing)
1 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
8 black peppercorns (kalimirch)
4 large or 8 small red chillies

For the stuffing
1/2 cup urad dal (split black lentils)
2 tbsp oil
salt to taste

Other ingredients
oil or ghee for deep frying


    For the dough

    1. Mix all the ingredients and add enough water to make a stiff dough.
    2. Knead well and keep aside for 20 minutes.

    For the masala powder (for the stuffing)

    1. Dry roast the ingredients on a hot tava (griddle) for 1 minute. Cool.
    2. Grind into a powder.

    For the stuffing

    1. Soak the urad dal in water for 4 hours. Drain.
    2. Grind coarsely in a grinder using very little water.
    3. Heat the oil and fry the dal paste until light golden in colour. Cool.
    4. Add the masala powder and salt. Mix well.

    How to proceed

    1. Knead the dough and divide into 10 portions.
    2. Roll out each portion of the dough into a thin round of about 50 mm. (2") diameter with the help of a little flour.
    3. Put a little stuffing mixture in each round. Close the edges to cover the stuffing completely and roll out again into small puris.
    4. Deep fry the puris in hot oil until golden brown.
    5. Serve hot.
    RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
    1 review received for Bhedawi Puri

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     Reviewed By
    n_katiraOctober 05, 2013

    Yummy puris with unusual urad dal stuffing

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    Reviewed October 05, 2013by n_katira

    Yummy puris with unusual urad dal stuffing

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