Bedmi ~ Lentils Stuffed Bread

Now I have decided to try recipes of my fellow-foodies once each week and a few days back, I came across a recipe of ‘Aloo-Bedmi’!!! Namita of Namita’s Kitchen posted this dish on a foodie-group and you know by now that anything that comes with deep-frying technique attracts me :P I read the complete recipe on her blog… Well, I had many reasons to try it out in my kitchen:

1. This lentil stuffed bedmi calls for a potato subzi!!!
2. It’s a protein-rich bread and you know, I’m a protein lover forever :P
3. Deep-fried ones! Who doesn’t love it??!!!
4. 4th n foremost, Wanted to fall back in my comfort food zone after eating out for a week :(

I must confess here that I altered her recipe of bedmi a bit n also, infused KD‘s recipe while making ‘Potato Subzi’ (will be posted soon) :)

Here is a recipe for Bedmi…

INGREDIENTS:

2 cups Whole Wheat Flour
1 tbsp Oil
Salt, to taste
Lukewarm Water, as required

1/2 cup Mixed Lentils (I used chana dal, urad dal, moong dal)
1 tsp Ginger Paste
1 Green Chilly, finely chopped
1/2 tsp Cumin Powder
1/4 tsp Garam Masala
1/2 tsp Amchoor Powder
1/4 tsp Red Chilly Powder
Salt, to taste

Oil, to deep-fry

STEPS TO FOLLOW:

1. Mix all ingredients of dough and knead a soft one by adding lukewarm water gradually. Cover with a damp cloth and keep aside for 15 mins.
2. Soak mixed lentils in water for 2 hours and grind them coarsely to make a paste.
3. Take it out in a small bowl and add remaining ingredients of stuffing. Mix everything well.
4. Divide dough in 10-12 equal portions.
5. Roll out a puri and put a tsp full of paste in centre. Cover it like kachori and seal the edges on top.
6. Roll it out one more time to make 4-5″ in diameter. Use wheat flour for dusting if required.
7. Heat oil in a deep kadai and slide 2-3 puris carefully.
8. Deep-fry them on medium flame until they are golden brown and little crisp outside.
9. Take them out on absorbent paper and serve hot with Aloo ki Subzi!!! :)

SJ’s NOTE:

• The original recipe had only moong dal in stuffing, I love a combination of 2-3 dals so I added 3 of them.
• Use minimum or no water while grinding lentils together to avoid making runny paste.