Bedmi Puri - With added split black lentils and spices

It is definitely more work than making the usual puri , but absolutely worth it.  It has spices that are freshly ground and that does add a great flavour to the puri.  The recipe has been sourced from Archana's Kitchen. Serve them hot with your favourite aloo curry.

Ingredients:

Split black lentil or urad dal soaked for 5-6 hours - 1 cup
Whole wheat flour - 21/2 cup
Asafoetida - 1/2 tsp
Ginger grated - 1 tsp
Fennel powder - 2 1/2 tsp
Red chilies - 3 nos
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Amchoor powder - 1 tsp
Green chilies - crushed - 1/2 tsp
Oil - 2 tbsp + More for frying
Salt to taste


Dry roast red chilies, coriander and cumin seeds till they give out the lovely aroma. Do not burn.

Cool and grind to coarse powder.  Keep aside.

Drain soaked urad dal, and blend to a coarse paste without using water. Or very little water if absolutely necessary.

Transfer to a bowl
Add the ground powder, amchoor, oil, ginger and salt.

Now gradually add wheat flour and knead the dough, adding water as and when required to make a smooth but firm dough.
Cover and rest for half hour.

Knead once again.  Make small balls.  Roll into puris and fry in hot oil on a medium flame until golden brown.

Serve with aloo curry.