Sunday, August 16, 2009

Bedmi Puri

3 cups - plain flour
2 tbsp - oil
oil for deep frying
To grind to a Paste:
1/2 cup - skinned green gram dal (yellow moong dal)
--washed and soaked for 2 hours in water
2 to 3 - green chillies
1” piece - ginger
1 - onion diced
1/2 cup - chopped spring onions (optional)
1 tsp - coriander seed powder
1 tsp - red chilly powder
1/4 tsp - garam masala powder
2 tsp - salt
Grind the paste ingredients fine, using minimal or no water.

Mix flour and oil in a large plate.

Add paste, mix and knead to a stiff but pliable dough.

Heat oil in a frying pan.

Make 20 portions of dough.

Roll out one, with help of dry flour for
dusting if required.

Let one puri at a time into hot oil.

Fry on medium heat till puffed and done.

Drain on absorbent sheet of paper.

Serve hot with rassewala aloo or chola.

Making time: 25 minutes
Makes: 20 puris
Shelflife: 2 days

No comments:

Post a Comment