Bedami Puri is a very famous breakfast usually eaten in Delhi and some parts of Uttar Pradesh. It is paired with Jeera Hing Aloo Sabzi and is quite filling. Moringa leaves are rich in iron and its considered as super rich food. Adding this nutritious powder to the puri dough makes it more healthy. Try this gluten free millet version.
Ingredients:
- 1.5 Cups Jowar/Sorghum Flour
- 1/2 Cup Rice Flour
- 1/4 Cup White Split Urad Dal
- 2 Tbsp Oil
- 1.5 Tbsp Moringa Leaves Powder
- 1 Tsp Salt
- 1 Tsp Fennel Seeds/Saunf
- 1 Tsp Carom Seeds/Ajwain
- 1/2 Tsp Coriander Seeds Powder
- 1/2 Tsp Chilli Powder
- 1/4 Tsp Turmeric Powder
- Hot Water for Kneading
- Oil for Frying Puris
Directions:
- Wash and soak urad dal for two hours. Drain the water completely. Grind to a coarse batter without adding water.
- In a wide bowl add jowar flour, rice flour, urad dal batter, moringa leaves, oil, salt and spices. Mix well and knead a tight dough with hot water. Add water in batches. Keep the dough covered for 20 minutes.
- Roll out small puris. Heat oil and deep fry them as you do for normal puris. Serve with simple aloo jeera sabji.