Name: Bedmi Poori Chole recipe by PV Iyers Kitchen at BetterButter
Prep time: 360 min
Cook time: 40 min
Total time: 400 min
Yield: 5
Ingredients: Soaking Chole; 1 cup kabuli chana; 1 Stick Cinnamon; 1 black cardamom; 1 star anise; 2 cloves; 1 mace; Cooking chole; 1/4 cup oil; 2 dry red chillies; 1 teaspoon tea powder; 1 teaspoon Shah jeera / caraway seeds; 1/2 teaspoon kasuri methi; 2 teaspoon Kashmiri red chilli powder; 2 onions; 10-15 garlic cloves; 1 inch ginger; 3-4 tomatoes; 2-3 green chillies; 1 Stick Cinnamon; 1 bay leaf; 3 Green Cardamom; 1 teaspoon chole masala; 1 teaspoon coriander powder; To taste Salt; 1 teaspoon ghee (optional); 1 tablespoon chopped coriander; as needed Sliced onions to garnish; Bedmi poori; 1 cup wheat flour; 2 tablespoons rawa/semolina; 1 teaspoon ajwain /carom seeds; 1/2 teaspoon salt

Ingredients Serving: 5

Soaking Chole; 1 cup kabuli chana
1 Stick Cinnamon
1 black cardamom
1 star anise
2 cloves
1 mace
Cooking chole; 1/4 cup oil
2 dry red chillies
1 teaspoon tea powder
1 teaspoon Shah jeera / caraway seeds
1/2 teaspoon kasuri methi
2 teaspoon Kashmiri red chilli powder
2 onions
10-15 garlic cloves
1 inch ginger
3-4 tomatoes
2-3 green chillies
1 Stick Cinnamon
1 bay leaf
3 Green Cardamom
1 teaspoon chole masala
1 teaspoon coriander powder
To taste Salt
1 teaspoon ghee (optional)
1 tablespoon chopped coriander
as needed Sliced onions to garnish
Bedmi poori; 1 cup wheat flour
2 tablespoons rawa/semolina
1 teaspoon ajwain /carom seeds
1/2 teaspoon salt
1 teaspoon kasuri methi, crushed between palms
1 tablespoon oil
1 tablespoon ghee
as needed Lukewarm water for kneading
as needed Oil for frying puri
Stuffing poori; 1 cup Udad dal, raw
1/8 teaspoon hing/aesofeotida
1 teaspoon fennel seeds
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon amchur/ dry mango powder
1/2 teaspoon salt
1/2 teaspoon garam masala

Instructions

Chole; Wash and soak chana in clean water and add all the spices mentioned under the section. Keep covered overnight or for 6-8 hours with enough water.
In a pressure cooker add the soaked chana with the spice infused water. Also add a teaspoon of tea leaves to a clean napkin and tie it tightly. Keep this napkin with the chana. Boil and cook upto 5 whistles. Discard the napkin with tea leaves.
Puree onion with garlic and ginger
Puree tomatoes with green chillies
Heat oil in a kadhai, add Shah jeera, red chillies, cinnamon stick, bay leaf, green cardamom and saute.
Then add the onion puree, Kashmiri red chilli powder and saute till onions are cooked well.
Add tomato puree and saute. Add all the remaining masalas leaving salt and chole masala. Let it cook until oil separates.
Add boiled chana in the curry, mix and cook for 2 minutes. Then add salt and chole masala. Cover and cook for five minutes.
Add ghee and chopped coriander leaves
Puri filling; grind udad dal with pinch of hing and fennel seeds. Take in a bowl.
Add masalas and mix. Add water by tablespoons and make a tight dough. Cover and set aside for 5-10 minutes.
Add some more water after 10 minutes and loosen it up a little. It should be soft enough to fill inside puri.
Puri; in a mixing bowl add flour and other ingredients and knead a semi tight dough. Cover and set aside for 10 minutes.
Frying puri; take a lemon size ball of dough. Grease your fingers and make a small cup. Put a teaspoon full of stuffing and cover the cup and flatten.
Apply drop of oil on both sides of the ball. Flatten lightly with a rolling pin. Make a thick puri. Heat oil for frying in a kadhai. Oil must be on meduim heat.
Fry till golden brown on both sides.
Remove on a plate or a paper towel
Serve hot Bedmi Poori with steaming hot chole curry

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