Stuffed urad dal puri ~ Bedmi puri

This stuffed puri is a famous north indian break-fast. Bedmi puri is between kachori and puri, as the stuffing is made with urad dal. I eyed on this puri from tarla dalal's cookbook. even i made it once long back, me and hubby liked these puri's a lot! Who would say no to a healthy puri like this? when i tried out these puri's last saturday, i clicked pictures of these lovely puri's to share with you all.
 

These stuffed puri is normally served with aloo sabzi. but i served with curd and pickle, like we serve stuffed paratha's. it also paired well with the puri's.

Try these stuffed puri for a week end break-fast. sure your family will like it. if you are serving for kids, reduce the dry red chilli and pepper in spice mix, so that they can also eat these healthy stuffed puri!

                                                             Stuffed Urad dal puri

makes- 8 - 10 puri's

soaking time - 4 hours

preparation time - less than 45 mins

recipe from tarla dalal

Ingredients:

To fry the puri - 1 and 1/4 cup sunflower oil

For the dough:

Wheat flour - 1 and 1/4 cup
Nigella seeds / karunjeeragam / kalonji  - 1/2 tsp
Salt - 1 tsp
Water - 1 cup (approx. to knead)
Oil - 1/2 tsp

For the stuffing:

Urad dal  / Split black gram - 1/2 cup
Oil - 1 tsp

Dry roast and ground the following into a corase powder: (spice mix)

Corriander seeds - 1 tsp
Dry red chilli - 2
Pepper - 5
Saunf / sombu - 1 tsp
Cumin - 1 tsp

Method:

Soak the split black gram / urad dal / udacha ulundhu with skin in water for about 4 hours.

To prepare the dough, take wheat flour in a large bowl, add salt and nigella seeda and mix with the flour. keep sprinkling little water and knead them all together into a pilable dough. add 1/2 tsp oil towards the end of kneading and knead well. the dough should be little tight than we knead for  chapathi/phulka. Divide the dough into 8-9 balls. keep aside.

Dry roast the corriander seeds, dry red chilli, pepper, saunf and cumin. grind the roasted one's into a coarse powder.

Drain the soaked dal completely without water and grind them coarsely in your mixer. sprinkle little water if needed. add salt to taste and grind the dal coarser.

Heat 1 tsp oil in a pan, add the coarsely ground urad dal and the spice mix and mix well. mix them in medium flame for about a minute. the urad dal tends to stick to the pan, anyways make sure the mix is dry and well mixed with the spice mix. remove from flame and let it cool. once cooled divide the urad dal mix into small ball's that has to be stuffed.

Now roll the wheat dough into a thick 3'inch diameter round and place the urad dal stuffing in centre and fold all the edges of the dough to cover the urad dal stuffing. dust it with little flour and roll them lightly into a medium shaped puri. similarly do the stuffing and roll the other puri's.

Heat 1 and 1/4 cup of oil in deep pan and fry the rolled out stuffed puri's. fry till they reach golden brown in colour. fry the both sides of the puri. serve the puri hot with aloo sabzi or with curd and pickle.

Notes:

I used skinned split urad dal. as skinned dal is good, you can also use it. you can also try it in whole urad dal de-skinned.

Make sure the urad dal is grinded coarsely with little water, only then the stuffing will be intact when rolling the puri.