By Nandini Bhushan
Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.
Also try: Indian Street Food Recipes: Tomato Bonda
Bedmi Puri
Bedmi Puri is a crispy dal puri served as breakfast or early brunch in the streets of Northern India, especially in Mathura, Banaras and Agra. Made from coarsely ground urad dal and a few spices with wheat flour, Bedmi Puri is served along with aloo sabzi.
Ingredients
(Serving for 4 people)
Wheat flour: 2 cups
Urad dal: ½ tsp soaked for four hours
Fennel seeds: 1 tsp
Cumin seeds: 1 tsp
Coriander powder: 1 tsp
Garam masala: ½ tsp
Turmeric powder: 1 tsp
Grated ginger: ½ tsp
Green chilli: 2 thinly sliced
Dry mango powder: 1 tsp
Ghee: 1 tsp
Oil for frying
Step 1
Drain the soaked urad dal and grind it coarsely in a blender using minimal water to form a thick paste .
Step 2
Heat a tsp of ghee. Add fennel seeds and cumin and saute until they crackle. Add grated ginger, chopped green chili and stir them all together for a minute.
Step 3
Stir in ground urad dal, red chilli powder, salt, turmeric, garam masala and coriander powder. Cook for about five to six minutes until it thickens and becomes dry. Add amchur powder and take it off the heat.
Step 4
In a mixing bowl combine the wheat flour, prepared dal mixture and a tsp of ghee. Add the required amount of water to knead a firm dough. Cover and let it rest for half an hour.
Step 5
Divide the dough into small balls and gently roll out into a small circle. Heat oil in a deep frying pan over medium heat. Carefully slide the puri into the oil and fry until it puffs up and turns golden brown.
Step 6
Serve the Bedmi Puri hot with aloo sabzi.
