ऐसे रेसिपी जो देखते ही मुंह में पानी आ जाए

Ingredients

• 1.5 cups Whole Wheat Flour (sifted)
• 0.75 cup Semolina (Sooji) (fine or medium grade)
• 1 tsp Salt (or to taste)
• 0.5 tsp Turmeric Powder (a pinch for colour)
• 0.5 tsp Ajwain (Carom Seeds) (crushed by hand)
• 0.5 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1.5 tbsp Desi Ghee (softened, cut into cubes)
• 0.5 cup Water (adjust as needed for a firm dough)
• 0.5 cup Urad Dal (Split Black Gram) (washed, dried, no polish)
• 1 tsp Coriander Seeds
• 10 pieces Black Peppercorns
• 0.5 inch Cinnamon Stick (small piece)
• 0.5 tsp Cumin Seeds
• 1 tsp Fenugreek Seeds (Saunf) (lightly roasted)
• 2 tsp Oil (for tempering the stuffing)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder
• a pinch Hing (Asafoetida)
• 1 tsp Amchur Powder
• to taste Regular Salt
• to taste Black Salt (Kala Namak)
• 8-10 large leaves Spinach Leaves (fresh, washed)
• 1 inch Ginger (peeled)
• 2 pieces Green Chilies (adjust to heat preference)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 2 pods Green Cardamom Pods
• 1 pod Large Cardamom (Badi Elaichi)
• 3 pieces Cloves
• 1.5 tsp Fenugreek Seeds (Saunf)
• 1 tsp Coriander Seeds
• 1.5 tsp Amchur Powder
• 1.5 cups Water (for the spinach‑potato gravy)
• 2 tbsp Oil (Vegetable) (for cooking the gravy)
• 1 tsp Cumin Seeds
• 3 medium Boiled Potatoes (peeled and halved)
• 0.5 tsp Kasuri Methi
• 0.5 tsp Garam Masala
• 2 cups Vegetable Oil for Deep Frying (maintain 180°C (350°F))

Instructions

1. Make the dough

   In a mixing bowl combine wheat flour, semolina, salt, a pinch of turmeric, crushed ajwain and kasuri methi. Add softened ghee and mix until crumbly, then gradually add water and knead into a firm, non‑sticky dough.

   Time: PT10M

2. Rest the dough

   Cover the dough with a damp cloth and let it rest for 20‑25 minutes. This relaxes the gluten and allows the puris to puff up nicely when fried.

   Time: PT20M

3. Roast urad dal and whole spices

   Heat a pan on low flame, add the washed urad dal, coriander seeds, peppercorns, a small cinnamon piece, cumin seeds and fenugreek seeds. Roast until the dal turns light golden and the spices release a fragrant aroma.

   Time: PT5M

   Temperature: Medium heat

4. Grind roasted dal and spices

   Allow the roasted mixture to cool slightly, then transfer to a grinder. Pulse‑grind until coarse, about the size of small peas. Do not grind to a fine powder; texture is key for stuffing.

   Time: PT5M

5. Prepare the stuffing

   In the same pan, heat 2 tsp oil, add ½ tsp turmeric, ½ tsp Kashmiri red chili, a pinch of hing and 1 tsp lightly crushed fenugreek seeds. Stir for a few seconds, then add the ground dal‑spice mix. Cook on medium heat for 1‑2 minutes, then add ½ cup water, regular salt and black salt. Cook until the mixture is dry, finally stir in 1 tsp amchur powder.

   Time: PT7M

   Temperature: Medium heat

6. Blend spinach‑potato base

   In a blender, combine spinach leaves, ginger, green chilies, fresh coriander, green cardamom, large cardamom, black pepper, cloves, fenugreek seeds, coriander seeds, and 1.5 tsp amchur. Add about 1 cup water and blend to a smooth paste.

   Time: PT5M

7. Cook the gravy

   Heat 2 tbsp oil in an iron kadai, add 1 tsp cumin seeds and a pinch of hing. When they sizzle, pour the spinach paste, stir continuously and fry for 8‑10 minutes on medium heat until the raw smell disappears and the gravy darkens slightly.

   Time: PT10M

   Temperature: Medium heat

8. Add potatoes and simmer

   Add 1.5 cups water to the gravy, bring to a boil, then add the boiled potatoes. Gently crush some potatoes with your hands to thicken the gravy. Cover and simmer for 15‑20 minutes, stirring occasionally to prevent sticking.

   Time: PT20M

   Temperature: Medium heat

9. Finish the dipping potatoes

   Stir in chopped coriander, a pinch of kasuri methi and ½ tsp garam masala. Adjust salt, then turn off the heat and keep covered for a few minutes.

   Time: PT5M

10. Shape and stuff the puris

    Divide the rested dough into small balls (about the size of a golf ball). Flatten each ball, place a small stuffing ball in the centre, seal all sides, and gently roll into a 4‑5 cm disc, keeping the centre slightly thicker.

    Time: PT10M

11. Fry the Bedam puris

    Heat vegetable oil in a deep pan to 180°C (350°F). Slide in a few puris; they should puff immediately. Fry until golden‑brown and crisp on both sides, then remove with a slotted spoon.

    Time: PT15M

    Temperature: 180°C

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole Wheat Flour: All-Purpose Flour
• Instead of Semolina (Sooji): Coarse Flour
• Instead of Desi Ghee: Unsalted Butter, Vegetable Oil
• Instead of Urad Dal (Split Black Gram): Moong Dal
• Instead of Oil: Ghee
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Amchur Powder: Lemon juice (less intense)
• Instead of Spinach Leaves: Fenugreek leaves
• Instead of Green Chilies: Jalapeño
• Instead of Amchur Powder: Lemon juice
• Instead of Oil (Vegetable): Ghee
• Instead of Boiled Potatoes: Sweet potatoes
• Instead of Vegetable Oil for Deep Frying: Ghee

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Heavy‑bottomed Pan / Iron Kadai
• Blender / Food Processor
• Spatula
• Ladle
• Deep Frying Thermometer (optional)
• Plate for Resting Dough

Critical Steps — Do Not Skip

• Resting the dough for 20‑25 minutes ensures puffiness.
• Grinding the roasted dal and spices to a coarse texture prevents the stuffing from becoming mushy.
• Sealing the stuffing inside the dough without tearing is essential for the puri not to burst.
• Maintaining oil temperature at 180°C (350°F) guarantees a crisp, evenly puffed Bedam puri.

Chef Tips from the Video

• Use fine semolina for extra crispness; coarse sooji can make the puri heavy.
• A pinch of kasuri methi in the dough adds a subtle aroma that complements the stuffing.
• For extra puff, gently press the rolled puri with a clean cloth before frying.

Troubleshooting

Storage

Refrigerator: Store puris in an airtight container for up to 2 days; reheat in a hot skillet.

Freezer: Puris can be frozen for up to 1 month; thaw and crisp in oven.

Room temperature: Dipping potatoes are best served fresh; can sit at room temperature for 1 hour.

Make-Ahead Tips

• Prepare the urad dal stuffing a day ahead and store in the fridge; it keeps well for 24 hrs.
• The spinach‑potato gravy can be made 12 hrs in advance; reheat gently before serving.

Frequently Asked Questions