Urad Dal Puri (Bedmi Puri Kachori)
September 30th, 2012 filed under Breads, Vegan
Urad Dal Puri, also known as Bedmi Kachori. This hearty dish is fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy, which is both delicious and festive. Urad Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser!
This recipe will make 8 puries.
Ingredients:
- 1/4 cup urad dal
- 1 cup whole wheat flour (roti atta)
- 1 tablespoon fennel seed powder (Saunf)
- 1 tablespoon coriander powder (dhania)
- 1/8 teaspoon asafetida (hing)
- 1/4 teaspoon dry ginger powder (sonth)
- 1/2 teaspoon red chili flakes adjust to taste
- 1/2 teaspoon salt
- 2 tablespoon oil
- Oil to fry
Method
- Wash and soak urad dal for 4 hours or more. Drain the water, blend dal coarsely into thick paste, using as little water as possible.
- In a bowl mix all the spices to flour, and mix it well.
- Add the dal paste (pithi) to the flour and make soft dough using lukewarm water as needed. Dough will be little sticky, grease your palm and put about 1 teaspoon of oil over the dough and knead the dough for about 1 minute. Cover the dough with damp cloth and let it sit for half an hour or more.
- Oil your palm and knead the dough again and divide into 8 equal parts, oil the palm again and roll them into smooth balls. Set aside for about 5 minutes.
- Oil the rolling pin and rolling surface. Roll the ball light handed in to about 6-inch circles.
- You can roll 2-3 puris before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.
- Heat the oil in a frying pan over medium high heat; frying pan should have at least 1 inch of oil. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away.
- Place the puri in the frying pan and press it with a skimmer, puri should puff.
- Turn puri over. Puri should be light golden brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
- They are at their best when served hot and crisp.
- Store in a covered container after they cool to room temperature.
This is made for all special occasions at my home accompanied with spicy Squash sabji, raita and Methi Chutney.
This recipe sounds quite easy. I remember my mother used to make bedmis but she would nead the atta separately and stuff each ball of atta with pithi before rolling it out.what are the merits of each method?
tried this, turned out GREAT , served with spicy squash , thanks for sharing this Aunty!
i was searching this for a very long time. i will try it very soon
can we use urad dal flour instead of urad dal?
Krupali,
Urad Dal flour is like a fine powder, will not work.
Thanks!!
vow wonderful receipe. different receipe must try very soon i think it will b very crispy
WOW. Dal is full of protein. Never heard of this dish. I would definitely try it out. Thanks for sharing the recipe.
I’ve never had urad dal pooris. Must try one of these days!
This dish is basically from UP. My dad is born and brought up in UP and so my family’s palette is influenced by UP to a major extent. This dish is one of my favorites in that.
You reminded me the old days of Hathras (a place in UP, my dad’s birthplace) when we used to have bedmi puri and aloo subzi from stalls. Oh yumm!
Thank you for sharing this recipe.
Do visit my blog sometime.
Urad dal puri was awesome food. I liked this a lot, thanks for giving the good recipe and also thanks for my lovely mom as she did this food very tasty. She purchased all the items from http://bigbasket.com/ and made this food very tasty.