Producer: Priyanka Das Editor: Mohit Bisht

Make Your Monsoon Special With This Bedmi Puri Recipe

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2 cups whole wheat flour Salt to taste 1 tsp ajwain 2 tbsp ghee Water, as required to knead the dough 1 cup urad dal, roasted 1 tbsp mustard oil A pinch of hing 1 tsp red chili powder ½ tsp haldi powder 1 tsp dhaniya powder 1 tsp jeera 1 tsp saunf ¼ cup water Salt to taste Oil, for frying the puris

Ingredients

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In a large parat, add whole wheat flour, salt, ajwain, ghee, and mix well.

Add water little by little to form a semi-soft dough. Cover the dough and let it rest for ½ an hour.

Roast urad dal until golden, cool it down, and pulse into a powder.

In a pan, heat mustard oil, add hing, red chili powder, haldi powder, coriander powder, jeera, and saunf, and mix well.

Add the urad dal powder, mix well, add water, and cook until all the water is absorbed. Add salt to taste, mix well, and cool the mixture.

Portion out the dal mixture into equal pieces and do the same for the dough.

Heat oil for frying the puris in a heavy-bottom kadhai. Take a portion of the dough, flatten it out, stuff the dal mixture into the dough.

Roll the dough into thick puris and fry in hot oil until they puff up and become golden brown on both sides.

Serve the puris hot with dubki wale aloo ki sabzi.

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