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Bhedawi Puri
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5 from 2 votes

Bhedawi Puri | How to make Rajasthani Bhedawi Poori

Bhedawi Puri is a Rajasthani puri made with a dough made of all purpose flour and kalonji. It has a stuffing prepared with urad dal and whole spices. The final deep fried bread tastes out of the world and you can serve it with some easy side dishes for a complete meal.
Course Brunch, Dinner
Cuisine Rajasthan
Keyword Stuffed Pooris
By Cook Method Deep Fried
Occasion Weekend Special
By Diet Kid Friendly
Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 numbers
Author Srivalli

Ingredients

For The Dough

  • 1.5 cups All Purpose Flour / Maida
  • 2 tbsp Cooking Oil use hot oil
  • 1/2 tsp Kalonji / Nigella Seeds
  • Salt to taste
  • Cooking Oil for deep frying

For The Stuffing

  • 1/2 cup Urad dal
  • 1 tbsp Coriander Seeds
  • 1 tbsp Cumin seeds / Jeera
  • 1 tsp Fennel Seeds / Saunf
  • 1 tsp Peppercorn
  • 4 to 5 nos Dry Red Chilies use Kashmiri red chilies if you have
  • 2 tbsp Cooking Oil
  • Salt to taste

Instructions

For the dough

  • Take all the ingredients in a wide bowl and knead to a stiff dough. Cover and keep it aside for 10 minutes.

For the stuffing

  • Wash and soak the urad dal for 3 hours. Drain and coarsely grind the urad dal in a mixer without using any water. Keep aside.
  • Heat a nonstick, add the coriander seeds, cumin seeds, fennel seeds, peppercorns, red chilies, 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.
  • In the same pan, add the urad dal mixture and cook on a medium flame for 2 to 3 minutes or till the urad dal turns golden brown in colour. Once the dal is cooked, add the ground powder and continue cooking for few more minutes till everything comes together. Keep aside for it to cool down. Divide into equal balls and keep it aside.

Making the stuffed poori

  • Take the dough and knead well again. Divide the dough into 10 equal portions.
  • Take a ball and flatten the sides, place the stuffing in the center, and enclose from all sides, make sure the stuffing is well covered.
  • Slightly flatten and dust well with flour. Gently roll out into 6 inch disc.
  • Heat a Kadai with enough oil to deep fry.
  • When the oil is hot, gently slide in the stuffed pooris and cook on both sides.
  • Drain using a slotted ladle and place on a kitchen towel to absorb excess oil.
  • Serve with a side dish of choice.
  • I served it with Dahiwale Aloo ki Subzi and Green Chili Pickle.
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