Tuesday, June 20, 2017

Bedmi Puri

Time 30 min.
Wheat flour 2 cups
Semolina / Rava 1/2 cup
Oil 1 tablespoon for making dough
Water per requirement to make stiff dough
Oil for deep frying
Sesame seeds 1 tsp
For Moong daal mixture
Moong daal 1/2 cup 
Ginger 1/4 inch
Red chili powder 1/4 tsp
Garam masala 1/4 tsp 
Cumin seeds 1/4 tsp
Fresh coriander 1 tsp
Salt as per taste

Soak moong daal with cumin seeds for 2 hrs. Drain water and then grind with other ingredients without adding water. Keep it aside.
In a mixing bowl, add wheat flour, semolina, and salt. Mix very well. Heat oil in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add 2-3 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep dough for 15 min. Then knead the dough. Make small portions of dough of 1 inch. Start rolling it, it should not be too thin or thick, On one of puri should be sesame seeds and on other side apply paste of moong daal mixture. Then deep the puri keeping moong daal mixture on lower side. Deep fry in oil. Take out on tissue paper to remove excess oil. Serve with potato gravy bhaji.

You can add moong mixture in wheat flour to make dough without adding water. Then deep fry.
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