Bedmi Puri UP Urad Dal Stuffed Puri

Method

1. 1

   Soak and grind the urad dal: Wash 1/4 cup urad dal. Soak in water for 1 hour. Drain. Grind in a mixer with minimal water — 2 tbsp maximum — to a coarse paste. Not smooth — some texture should remain. Keep aside.

2. 2

   Make the dough: In a wide bowl combine wheat flour, the coarsely ground urad dal paste, red chilli powder, cumin seeds, ajwain, asafoetida, oil and salt. Mix together with your hands — the urad dal is already moist so you may need less water than usual.

3. 3

   Add water and knead: Add warm water gradually — about 1/3 cup — kneading after each addition. Knead for 5 to 6 minutes until a firm, smooth dough forms. Bedmi puri dough should be slightly stiffer than regular puri dough. Cover and rest for 20 minutes.

4. 4

   Divide and roll: Divide the rested dough into 12 to 14 equal balls. Roll each on a lightly oiled surface into a round about 10 cm in diameter — bedmi puris are slightly smaller and thicker than regular puris.

5. 5

   Heat oil for frying: Pour oil to 5 cm depth in a heavy kadai. Heat on medium-high. Test: a small piece of dough should rise within 2 seconds.

6. 6

   Fry the bedmi puris: Gently slide one bedmi puri into the hot oil. Press lightly in the centre with a slotted spoon — it will puff up within 5 to 10 seconds. Fry 30 seconds on the first side. Flip. Fry 30 seconds more. The bedmi puri should be light golden — not dark brown.

7. 7

   Drain: Remove with a slotted spoon. Drain on paper towels. Fry all the remaining puris.

8. 8

   Make the aloo sabzi: Heat mustard oil in a pan. Add cumin seeds, fennel seeds — stir 15 seconds. Add boiled potato cubes, turmeric, red chilli powder, coriander powder, amchur and salt. Cook stirring for 5 minutes. The aloo sabzi should be dry, not a curry with gravy.

9. 9

   Assemble the breakfast: Place 3 hot bedmi puris on each plate alongside a portion of the dry aloo sabzi.

10. 10

    Serve with chutneys: Add green chutney and sweet tamarind chutney on the side.

11. 11

    Note: Bedmi Puri is the traditional Sunday breakfast of Uttar Pradesh — particularly in the cities of Agra, Mathura, Kanpur and Varanasi. The urad dal in the dough gives the puri a slight earthiness and makes it more filling than plain puri. In the old city areas of Agra and Mathura, bedmi puri stalls open from 6 am and sell out by mid-morning. It is eaten with a dry aloo preparation, never with dal or sabzi with gravy.