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Bhedawi Puri
Tarla Dalal
08 March, 2015
Table of Content
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
10 puris
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 chilli , broken into pieces
2 tbsp oil
salt to taste
Other Ingredients
oil for deep-frying
Method
- Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Cover with a lid and keep aside for 20 minutes.
- 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.
- Heat a broad non-stick pan, add the coriander seeds, cumin seeds, fennel seeds, peppercorns and red chillies and dry roast on a medium flame for 1 to 2 minutes. Cool slightly and grind in a mixer to a fine powder. Keep aside.
- 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.
- Add the prepared powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Divide the stuffing into 10 equal portions and keep aside.
- Divide the dough into 10 equal portions.
- Roll out a portion into a 75 mm. (3”) diameter circle.
- Place a portion of the stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal it tightly.
- Roll out the stuffed dough circle into a 100 mm. (4”) diameter circle.
- Repeat steps 2 to 5 to make 9 more puris.
- Heat the oil in a deep non-stickkadhai and deep-fry, a few puris at a time,till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Serve immediately.
Bhedawi Puri recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 193 cal |
| Protein | 4.3 g |
| Carbohydrates | 18.5 g |
| Fiber | 1.3 g |
| Fat | 11.3 g |
| Cholesterol | 0 mg |
| Sodium | 5.7 mg |
Click here to view Calories for Bhedawi Puri
The Nutrient info is complete
n_katira
May 28, 2021, 6:16 p.m.
Yummy puris with unusual urad dal stuffing
loves cooking
Feb. 18, 2019, 2:12 p.m.
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
Mrunal Iyer
April 11, 2016, 3:18 p.m.
Yeh puriya nasta mein garama garma khajuur-imli ki chutney ke sath sabhi ne khaye. Mast Heavy diet in morning during this winter.
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