Bhedawi Puri

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.

For the dough
1 cups plain flour (maida)
tablespoons hot oil
teaspoon ni!ella seeds (kalonji)
pinches salt
For the masala powder (for the stuffing)
1 tablespoon coriander (dhania) seeds
1 tablespoon cumin seeds (jeera)
1 teaspoon fennel seeds (saunf)
" black peppercorns
# lar!e or " small red chillies
For the stuffing
cup urad dal (split black lentils)
tablespoons oil
salt to taste
Other ingredients
oil or !hee for deep fryin!

For the dough
1. $i% all the in!redients and add enou!h water to make a stiff dou!h.
. &nead well and keep aside for ' minutes.
For the masala powder (for the stuffing)
1. (ry roast the in!redients on a hot tava (!riddle) for 1 minute. )ool.
. *rind into a powder.
For the stuffing
1. +oak the urad dal in water for # hours. (rain.
. *rind coarsely in a !rinder usin! very little water.
,. -eat the oil and fry the dal paste until li!ht !olden in colour. )ool.
#. .dd the masala powder and salt. $i% well.
How to proceed
1. &nead the dou!h and divide into 1' portions.
. /oll out each portion of the dou!h into a thin round of about 0' mm. (") diameter
with the help of a little flour.
,. 1ut a little stuffin! mi%ture in each round. )lose the ed!es to cover the stuffin!
completely and roll out a!ain into small puris.
#. (eep fry the puris in hot oil until !olden brown.
0. +erve hot.