Bedmi Puri (Spicy Fried Bread) with Potato Stuffing

Ingredients

• 1/2 cup Urad Dal (soaked 1‑2 hours, then drained)
• 1/2 cup Moong Dal (soaked 1‑2 hours, then drained)
• 2 pieces Kashmiri Dry Red Chilies (medium size, adds color and mild heat)
• 1 piece Green Chili (mild, deseeded if less heat desired)
• 1 pod Black Cardamom (large, smoky flavor)
• 2 pods Green Cardamom
• 4 pieces Cloves
• 4 pieces Black Peppercorns
• 1 tsp Roasted Cumin Seeds
• 1 tsp Roasted Cumin Powder
• 1/2 tsp Fennel Seeds
• 1 tbsp Whole Coriander Seeds
• 1 tsp Kashmiri Red Chili Powder (adds color, not too hot)
• 1 tsp Asafoetida (Hing) (use fresh powder, not too much)
• 1 inch Fresh Ginger (peeled and chopped)
• 1 tbsp Dry Mango Powder (Amchur)
• 1/2 tsp Black Salt (Kala Namak)
• 1/2 tsp Salt (adjust to taste)
• 1/2 tsp Pink Salt (optional, for extra flavor)
• 1 handful Fresh Coriander Leaves (roughly chopped)
• 1/4 cup Water (for grinding dal)
• 1 tsp Besan (Gram Flour) (added to cooked dal)
• 2 cups Whole Wheat Flour (sifted)
• 1 cup Semolina (Sooji) (fine grade)
• 1 tbsp Oil (for dough) (cold, neutral oil)
• 1/2 tsp Turmeric Powder
• 2 cups Oil for Deep Frying (vegetable oil, medium‑high heat)
• 2 medium Boiled Potatoes (mashed and spiced (optional stuffing))

Instructions

1. Soak the dals

   Rinse the urad dal and moong dal, then soak them together in water for 1½ hours. Drain well before using.

   Time: PT1H30M

2. Toast and grind spices

   In a dry pan, lightly toast the black cardamom, green cardamom, cloves, black peppercorns, roasted cumin seeds, fennel, and whole coriander seeds for 30 seconds. Transfer to the food processor, add the dry red chilies, ginger pieces, and grind to a coarse powder.

   Time: PT5M

3. Cook the dal mixture

   Add the soaked dal to a large pot with ¼ cup water, the ground spice blend, Kashmiri red chili powder, asafoetida, amchur, black salt, regular salt, pink salt, and chopped coriander leaves. Cook on medium heat, stirring occasionally, until the dal is soft but not mushy (about 12 minutes).

   Time: PT12M

   Temperature: Medium heat

4. Finish the dal paste

   Stir in 1 tsp besan, turn off the heat, and immediately transfer the mixture to a shallow plate to cool. The paste should be soft, not dry.

   Time: PT3M

5. Prepare the dough

   In a mixing bowl combine 2 cups whole wheat flour, 1 cup semolina, the cooled dal paste, 1 tbsp cold oil, ½ tsp turmeric, and a pinch of salt. Add water a tablespoon at a time, kneading until the dough is stiff, smooth, and non‑sticky (similar to samosa dough).

   Time: PT10M

6. Rest the dough

   Cover the dough with a dry kitchen towel and let it rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

7. Shape the puris

   Divide the dough into equal balls (about 30 g each). Roll each ball into a 3‑inch circle, place a small indentation in the centre, add a spoonful of spiced mashed potato (optional), fold the edges over the filling, seal, and gently flatten with a rolling pin to a 2‑inch disc.

   Time: PT20M

8. Heat oil for frying

   Pour 2 cups vegetable oil into a deep frying pan and heat over medium‑high heat until a small piece of dough sizzles and rises to the surface (≈ 180 °C).

   Time: PT5M

   Temperature: 180°C

9. Fry the Bedmi Puris

   Carefully slide a few puris into the hot oil. Fry until they puff up, turn, and turn golden brown (about 2 minutes per side). Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

10. Serve

    Serve the hot Bedmi Puris immediately with chutney, yogurt, or the traditional potato topping.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g