Bedmi Puri-Instant Dal Puri without Soaking and Grinding
Dal Ki puri made without soaking,grinding or stuffing dal! Easiest Bedmi puri recipe and puris stay crisp for a very long time.
Equipment
- 1 bowl for mixing
- 1 Rolling Pin
- 1 wok/ karahi
Ingredients
- 1/2 cup maida/All purpose flour
- 1/4 cup Urad dal flour
- 1/4 cup atta/whole wheat flour
- 1/4 cup sooji/semolina
- 1/8 tsp kalonji/nigella seeds
- 1/2 tsp Lal mirch/red chili powder
- 1/2 to 1 tsp salt or as per taste
- pinch of hing/asafoetida
- HOT water as needed for kneading dough
- Oil for frying
Instructions
- Mix all ingredients and add HOT water(hot enough to be handled), little at a time till you make a tight but pliabble dough.
- Apply oil liberally all over and cover with wet towel and lid for at least 3-5 hr minimum.
- Heat oil, roll and fry till crisp and brown on both sides.
- Tastes best with Rasa Aloo,Chana and halwa.
Notes
Important to keep dough for 3-5 hours to let sooji and urad dal develop.
The Sooji makes the puris crisp.
Its important to knead with HOT water.
If using an electric stove, its best to set temperature at 490, as it requires hot oil to make them crisp.
The Sooji makes the puris crisp.
Its important to knead with HOT water.
If using an electric stove, its best to set temperature at 490, as it requires hot oil to make them crisp.
Tried this recipe?Let us know how it was!