Bedmi Puri is a traditional North Indian Breakfast recipe that is made of urad dal, whole wheat flour, and spices. A perfect recipe for a Sunday Brunch that is filling and tastes yummy too.
Wash the urad dal 2-3 times and then soak in clean water for at least 4-5 hours. If you are running out of time, then soak it in hot water for 2-3 hours.
Once done, take out the water and put the urad dal in a mixer blender. To this add green chilies and ginger. Blend it to a coarse paste. If required, add little water just to make the paste.
We want a coarse paste and not a batter kind of consistency. Remember, add water very wisely.
In a thali or mixing bowl, take the Urad dal paste and add the masala. Add red chili powder, ajwain, fennel seeds, and salt. Add oil just like who we add oil while making masala puris. The oil will act as a moin.
Mix everything together with the urad dal paste. It’s time to add the whole wheat flour. Add atta little by little and start making a dough.
You can add more atta if the dough is not coming together. Basically, we want a puri kind of dough. The Urad dal paste should incorporate into the atta with ease. If require take water to make the dough. We want a tight puri kind of dough.
Make a round ball of the whole dough and apply a little oil on the top and let it rest for 15-20 minutes.
After that roll out small balls of the atta and start making puris.
Heat oil in a kadhai and deep fry these puris from both sides. Take out when they fluff and cooked from both sides
Serve it with tari wali aloo sabzi and the side accomplishments.
Recipe Notes
The dough should be a tight puri dough.
Add water as required for making the dough, mostly you won’t require any water.
Add atta little by little depending on the urad dal paste.
Adjust the spiciness according to your taste. You can add more chilies.
You can also add Rava/Sooji along with whole wheat atta for a crispier texture.
Serve it with normal aloo sabzi or tari wali aloo.