Bedmi puri.
A very famous breakfast dish of North India.
Crispy spicy delicious puri usually served with hing jeera aloo sabji or curry. But these hot fluffy puri can be also serve with tea or only pickle. Puri taste spicy and absolutely delicious so you don’t need anything with it. Not only breakfast but you can also enjoy it as a teatime snack.
Its very easy to make. If you have soaked dal or lentil, you can make it in a jiffy. Just mix everything and make a dough and fry. Simple isn’t it 😊
You can get some more kachori recipes on this blog.
1. Hing kachori with potato curry
4. Radhaballavi with dum aloo or spicy potato
Monday again and this week’s 204 #Foodiemonday bloghop theme is #NashtaTime suggested by Priya Iyer who blog at The world through my eyes.
Visit her space for many delicious traditional recipes. I have already tried many of her recipes.
If you don’t have udad dal or you don’t like then you can also make it with moong dal or yellow lentil. Follow the same process. Puri also remain crispy when cool so its perfect for your tiffin or lunch box. Make aloo or potato curry to serve with puri but you can also serve it with any pickle or achar or serve as a snack with tea or coffee. This Kachori can be also made with stuffing. Stuffing with udad dal can be made and stuff in whole wheat flour dough like this hinger kochuri.
Recipe
Dhuli udad dal or skinned black lentil – 1/2 cup
Ginger – 1 inch piece
Green chilli – 2 – 3 or to taste
Souf or fennel seeds – 2 teaspoon
Whole wheat flour or atta – 2 cup
Salt to taste
Hing or asafoetida – 1/4 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Suji or semolina – 5 tablespoon
Oil – 3 tablespoon + 1 teaspoon
Water – 3-4 tablespoon or as require
Oil for deep fry
Method
1. Rinse and soak the udad dal or skinned black lentil in sufficient water overnight.
2. Next day drain the water and rinse again.
3. Grind ginger, green chilli and fennel seeds or sounf. Now add rinsed and drained black lentil in the grinder. Grind with the help of little water and make a coarse paste. Don’t make too smooth.
4. Add the lentil mixture to the atta.
Add salt, hing, 3 tablespoon oil, cumin powder and coriander powder.
5. Mix well. Add very little water to make a smooth but stiff dough. Dal paste has water so add water carefully.
6. Smear the dough with 1 teaspoon Oil and cover. Keep aside for 20 – 30 minutes.
7. Now Knead the dough again. Make small balls.
8. Roll with a rolling pin with the help of little oil. Don’t make too thin like puri. Roll into slightly thick puri.
9. Heat sufficient oil to deep fry the puri. When oil heated slide rolled puri in oil. Press the puri gently with a slotted spatula.
10. When it fluff up and becomes golden brown, flip and fry the other side.
11. Remove from oil and place on paper towel. Fry all the puri in this method.
12. Serve hot with aloo or potato curry. Get the recipe of potato curry here.
Notes
1. Moong dal or yellow lentil can be used instead of black lentil or udad dal.
2. If you like your puri more hot, you can add 1/2 or 1 teaspoon red chilli powder in the dough or use more green chilli.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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