Bhedawi poori

For the dough
  • 1 1/2 cups plain flour (maida)
  • 2 tbsp hot oil
  • 1/2 tsp nigella seeds (kalonji)
  • 2 pinches of salt
For the masala powder (for the stuffing)
  • 1 tbsp coriander (dhania) seeds
  • 1 tbsp cumin seeds (jeera)
  • 1 tsp fennel seeds (saunf)
  • 8 black peppercorns (kalimirch)
  • 4 large or 8 small red chillies
For the stuffing
  • 1/2 cup urad dal (split black lentils)
  • 2 tbsp oil
  • salt to taste
Other ingredients
  • oil or ghee for deep frying
  • Method
For the dough
  • Mix all the ingredients and add enough water to make a stiff dough.
  • Knead well and keep aside for 20 minutes.
For the masala powder (for the stuffing)
  • Dry roast the ingredients on a hot tava (griddle) for 1 minute. Cool.
  • Grind into a powder.
For the stuffing
  • Soak the urad dal in water for 4 hours. Drain.
  • Grind coarsely in a grinder using very little water.
  • Heat the oil and fry the dal paste until light golden in colour. Cool.
  • Add the masala powder and salt. Mix well.
These puris have a hint of some unusual flavours like urad dal, fennel seeds and kalonji. Traditionally served with "sookha aloo" (a dry potato preparation) for breakfast, they can also be served as part of a main meal.
  • Preparation Time: 20 mins.
  • Cooking Time: 30 mins.
  • Makes 10 puris. 
How to proceed
  • Knead the dough and divide into 10 portions.
  • Roll out each portion of the dough into a thin round of about 50 mm. (2") diameter with the help of a little flour.
  • Put a little stuffing mixture in each round. Close the edges to cover the stuffing completely and roll out again into small puris.
  • Deep fry the puris in hot oil until golden brown.
  • Serve hot.
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