Bedmi Puri

Time 30 min.

Ingredients

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

Method
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.

Tip

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