Name: Bedmi Puri
Prep time: 20 min
Cook time: 30 min
Total time: 290 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Whole Wheat Flour, atta; ⅛ cup Semolina, fine rava, for prolonged crispness; ¼ cup Split Black Gram, urad dal, soaked for 4 hours and drained; ½ tsp Fennel Seeds, saunf; ½ tsp Coriander Seeds; 1 Green Chili Pepper, roughly chopped; ½ inch Ginger, roughly chopped; ¼ tsp Asafoetida, generous pinch needed for digestion; ¼ tsp Red Chilli Powder; ¼ tsp Garam Masala; ¼ tsp Dried Mango Powder, amchur; ½ tsp Salt, to taste; 1 tbsp Cooking Oil, for the dough (moyan); as needed Cooking Oil, for deep frying; ¼ cup Water, use cautiously for kneading

4 hr 50 mintotal

50 min hands-on4 hr hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a mixer jar, add the soaked and fully drained urad dal, green chillies, ginger, fennel seeds, and coriander seeds.
Grind into a coarse paste. Use a minimal splash of water ONLY if the mixer gets stuck. Do not make a smooth, runny paste.
In a large, wide mixing bowl (parat), combine the wheat flour, semolina (rava), red chilli powder, garam masala, amchur, hing, salt, and the measured oil for the dough.
Rub the oil thoroughly into the dry flour using your fingers.
Add the coarse urad dal paste to the flour. Mix well with your hands. The moisture from the dal will hydrate most of the flour.
Sprinkle cold water little by little to knead a stiff, tight dough. (A soft dough will result in flat, oily puris). Cover and rest for 15 minutes.
15 min
Divide the dough into small lemon-sized balls. Apply a drop of oil on them and roll into 4-inch round discs. They should be slightly thicker than regular puris.
Heat the oil for deep frying in a kadhai on a medium-high flame. The oil must be adequately hot.
Slide one puri carefully into the hot oil. Gently press it with a slotted spoon until it puffs up like a balloon.
Flip and fry until both sides achieve a dark, reddish-golden brown color and a highly crisp crust.
Drain on paper towels and serve smoking hot.

How to tell it's done

A gorgeous, puffed-up bread with an intensely crisp, rugged, heavy exterior bursting with the earthy flavors of fennel, coriander, and roasted lentils.

Getting it right

Tip

The coarse grind of the dal and adding Semolina (Rava) is what keeps the Bedmi Puri exceptionally crisp for hours after frying. A tight dough is absolutely essential.

What to serve it with

Must be paired with highly spiced, runny 'Aloo ki Sabzi' (Dubki Wale Aloo) and a sour mango pickle.

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Ingredients