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Bedmi Puri
Bedmi Puri is a traditional Indian recipe for a classic curry of potatoes in a spiced tomato base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bedmi Puri.
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Additional Time:
(+6 1/2 hours soaking/resting)
Makes:
10
Rating: 
Tags : CurryChilli RecipesSpice RecipesBread RecipesBean RecipesIndian Recipes
This is possibly one of the simplest versions of bedmi puri, a classic flatbread from North East India. It's the easiest to make and one of the best to accompany the breakfast dish of
bedmi aloo. Some recipes incorporate stuffing inside the puris, such as a spiced lentil filling or mashed potatoes mixed with spices. They can be made spicier or milder as desired by adjusting the level of chilli or adding chilli powder. Experiment with different flour combinations, such as adding a small portion of plain flour or semolina (sooji) for texture variation.
Ingredients:
120g whole wheat flour (atta)
100g urad dal (black gram split lentils), soaked in water for 4-6 hours
1-2 green chilies, finely chopped (adjust to personal taste)
1 tsp cumin seeds
1/2 tsp turmeric powder
Salt to taste
Water, as needed for kneading
ghee or oil for frying
Method:
Begin with the dough: Drain the soaked urad dal and grind it to a coarse paste without adding water.
In a mixing bowl, combine the whole wheat flour, ground urad dal paste, green chillies, cumin seeds, turmeric powder, and salt. Gradually add water and knead into a firm dough. Cover with a damp cloth and let it rest for 20-30 minutes.
Divide the resultant dough into small lemon-sized balls. Roll each portion of dough into a smooth ball between your palms. Flatten each ball slightly and roll it out into small discs using a rolling pin. The puris should be slightly thicker than regular puris.
To cook the puris, heat the oil or ghee in a deep frying pan or wok over medium heat. Once the oil is hot, gently slide in a rolled-out puri.
Press lightly with a slotted spoon to help it puff up. Fry flipping over half way until both sides are golden brown and crisp. Remove the puri using a slotted spoon and drain excess oil on paper towels.
Serve warm.
