India is dotted with a huge number of culinary-rich regions, bot in the Northern and Southern states. While some are popular for their street foods, there are others that serve up a mean breakfast spread. Uttar Pradesh for example, rolls out a dish known as the bedmi puri, which is a true vegetarian delight. Also known as bedmi kachori, the dish is essentially a deep fried Indian bread made with mildly spiced wheat flour and ground split black gram dough.
Bedmi puri is usually served with the classic runny aloo ki sabzi, but given the flavour the spices in the dough add to the preparation, it can be eaten without the sabzi or with some pickle or yoghurt as well. Follow the recipe below to fry some delicious bedmi puris for breakfast!
Featured Image: Archana’s Kitchen
Bedmi Puri Recipe
Deep fried Indian bread.
Soak the split black gram in water for 4-6 hours or preferably overnight and make a coarse paste of the soaked daal along with green chilies.
In a bowl mix flour with the fennel seed powder, asafetida, dry ginger powder, red chili Powder, dry mango powder, coriander powder, and salt.
Now add the black gram paste to the flour mixture and start kneading. If required add very little water to make a semi-soft dough.
Add ghee to the dough and again knead for a minute or so. Now cover the dough with a damp cloth and keep it aside for 20 minutes. Knead the dough one more time and divide it into 15 equal sized balls.
Heat sufficient oil in a pan. Take a ball and start rolling into a 5” circle and fry it on medium flame until it turns golden brown evenly. Note: Don't fry the puris on a high flame.
Fry the rest of the dough balls similarly.