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BHEDAWI PURI |
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These puris
have a hint of some unusual flavours like urad dal, fennel
seeds and kalonji.
Traditionally served with "sookha aloo" (a dry potato
preparation) for breakfast, they can also be served as part
of a main meal.
Cooking Time : 30 mins.
Preparation Time : 20 mins.
Makes 10 puris.
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For the dough |
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1½ cups plain flour (maida)
2 tablespoons hot oil
½ teaspoon nigella seeds (kalonji)
2 pinches salt |
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For the masala powder
(for the stuffing) |
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1 tablespoon coriander (dhania)
seeds
1 tablespoon cumin seeds (jeera)
1 teaspoon fennel seeds (saunf)
8 black peppercorns
4 large or 8 small red chillies |
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For the stuffing |
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½ cup urad dal (split black
lentils)
2 tablespoons oil
salt to taste |
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Other ingredients |
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oil or ghee for deep frying |
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BLOG YOUR COMMENT |
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food and we consume them in a number of ways. For pure vegetarians
India is a heaven. India can boast for its innumerable
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