Bedmi Puri

Puri is an integral part of our festival food. But we don't have to wait for any festival to have it. We can also have it in breakfast with any pickle and it is also very convenient to carry when going out for any trip. It is also mostly liked by the kids. Here I will tell you a variation of Puri with Dal (Indian pulse) filling, which will add some nutritional value to it. There are two ways of making it. One is by stuffing the paste inside the puri (when you roll it) and another is by mixing the paste directly in the dough while preparing it. I will tell here the second option i.e. adding the paste in dough which is also the simpler option. 

Ingredients

• 1 cup of Moong chilka daal or Udad daal
• Some ginger
• 1-2 green chili
• 3-4 cups of Wheat flour
• oil
• Spices (red chili powder, coriander powder, cumin powder, Hing, salt)
  

Procedure

• Soak Udad daal in water for around 1-2 hours (Moong chilka daal can also be used)

• Grid daal with little water, green chili and ginger to form a paste
  

• Now add this daal in wheat flour and add spices (red chili powder, coriander powder, hing, cumin powder and salt) and mix it well. Add water little by little to make it a dough. Also add some oil in dough to make it little hard but smooth puri like dough.

• Now divide the dough in small portions and make balls out of it. Take 1 ball at a time and roll it to form puri like shown in picture below
  

• Parallelly heat oil in a pan and deep fry the puri when oil is hot. Enjoy it with any pickle or Aloo Tomato sabji.