Bhedawi Puri

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 10 puris (10 puri )

Ingredients :

For The Dough
1 1/2 cups plain flour (maida)
2 tbsp hot oil
1/2 tsp nigella seeds (kalonji)
salt to taste

For The Stuffing
1/2 cup urad dal (split black lentils)
1 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
8 black peppercorns (kalimirch)
4 whole dry kashmiri red chillies , broken into pieces
2 tbsp oil
salt to taste

Other Ingredients
oil for deep-frying

Method :

For the dough
For the dough Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.Cover with a lid and keep aside for 20 minutes.
For the stuffing
For the stuffingSoak the urad dal in enough hot water for 3 hours. Drain and coarsely grind the urad dal in a mixer without using any water. Keep aside.Heat a broad non-stick pan, add the coriander seeds, cumin seeds, fennel seeds, peppercorns and red chillies and dry roast on a medium flame for 1 to 2 minutes. Cool slightly and grind in a mixer to a fine powder. Keep aside.Heat the oil in a broad non-stick pan, add the urad dal mixture and cook on medium flame for 2 to 3 minutes or till the urad dal turns golden brown in colour, while stirring continuously.Add the prepared powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Divide the stuffing into 10 equal portions and keep aside.
How to proceed
How to proceed Divide the dough into 10 equal portions.Roll out a portion into a 75 mm. (3”) diameter circle.Place a portion of the stuffing in the center of the circle.Bring together all the sides in the centre and seal it tightly.Roll out the stuffed dough circle into a 100 mm. (4”) diameter circle.Repeat steps 2 to 5 to make 9 more puris. Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time,till they turn golden brown in colour from both the sides. Drain on an absorbent paper.Serve immediately.