BEDMI POORI

Serving: 18 Pooris

WHAT TO USE:
For Filling-

1. ¼ cup Urad dal (split, skinless black gram)
2. ½ teaspoon Fennel seeds
3. ½ teaspoon Cumin seeds
4. 1 Green chili, chopped

For The Dough:

1. 1 ½ cups Whole wheat flour (Chapati atta)
2. 3 tablespoons Sooji (rava or semolina)
3. Salt, to taste
4. 1 teaspoon Red chili powder
5. ¼ cup + 2 tablespoons Water
6. Oil, for deep frying

HOW TO MAKE:

1. Wash urad dal and soak in water for 3-4 hours or overnight, then drain the water.
2. Grind soaked dal with cumin seeds, fennel seeds and green chili.
3. Make semi-coarse paste. Keep it aside.
4. Take whole wheat flour, sooji, salt and red chili powder in a bowl and mix.
5. Add prepared filling paste and mix.
6. Then knead into smooth yet stiff dough by adding little water at a time. Cover it and let it rest for 20-30 minutes.
7. After that again knead to make it smooth and divide into 18 equal portions, make smooth peda.
8. Work with one peda at a time and roll into 3 ½ inch diameter circle.
9. Once you have few puris rolled, heat the oil in a pan on medium heat for frying.
10. Slide one puri into hot oil, slightly press using slotted spatula so it will puff up.
11. As it gets golden brown and slightly crispy from bottom, flip and fry other side.
12. Once ready remove it to a plate and repeat the same frying process for rest.