How to make Badnam Puri -

Stuffed puris deep fried and served further stuffed with a falvourful mixed vegetable mixture.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Whole wheat flour (atta) (आटा)

Cuisine : Rajasthani

Course : Snacks and Starters

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For more recipes related to Badnam Puri checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Fish Stix, Khoya Puri, Beer Batter Fried Asparagus, Bombay Sandwich.

Badnam Puri

Badnam Puri Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 41-50 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Badnam Puri Recipe

  • Semolina (rawa/suji) 1 cup

  • Whole wheat flour (atta) 1 cup

  • Red chilli powder 3 teaspoons

  • Fennel seeds (saunf) ground 4 teaspoons

  • Salt to taste

  • Cherry tomatoes 16

  • Oil for deep-frying and as required + 2 tablespoons

  • Asafoetida ½ teaspoon

  • Dried fenugreek leaves (kasoori methi) 2 teaspoons

  • Coriander powder 2½ teaspoons

  • Garlic finely chopped 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Potatoes peeled and diced 2 medium

  • Green peas blanched ½ cup

  • Corn kernels ½ cup

  • Broccoli separated into florets 1 small

  • Yogurt 1 cup

  • Fresh coriander leaves 1 tablespoon + 1 teaspoon

  • Baking soda 1 teaspoon

  • Spinach leaves (palak) shredded 4 tablespoons

  • Dried red chillies 4

Method

Step 1

Put semolina, wheat flour, 1 teaspoon red chilli powder, 2 teaspoons ground fennel seeds and salt in a bowl. Add sufficient water slowly and knead into a medium stiff dough. Set aside for 30 minutes.

Step 2

Halve cherry tomatoes.

Step 3

Heat 2 tablespoons oil in a non-stick pan. Add asafoetida, remaining ground fennel seeds, dried fenugreek leaves, coriander powder, garlic and ginger. Mix well and sauté on medium heat for 1 minute.

Step 4

Add cherry tomatoes and potatoes. Mix well and sauté for 2-3 minutes.

Step 5

Add green peas, corn kernels and broccoli and saute for 2-3 minutes.

Step 6

Add yogurt and salt and mix well. Add remaining red chilli powder and mix well. Cook for 2-3 minutes.

Step 7

Add 1 tablespoon coriander leaves and mix well. Add 1¼ cups water, mix and cook on low heat for 15-20 minutes or till thick. Switch off heat.

Step 8

Take a small portion of the dough, add baking soda, drop of oil and 1 teaspoon coriander leaves and knead well. Divide this portion into small balls.

Step 9

Divide the remaining dough into medium sized portions and stuff each portion with the small balls. Shape them again into larger balls. Drizzle little oil on top of them and set aside for 5-6 minutes.

Step 10

Drizzle some more oil on the balls and roll out into oblong or round puris.

Step 11

Heat sufficient oil in a kadai. Deep-fry puris on medium heat and agitate the hot oil over the puris till they puff up and turn golden and crisp. Drain on absorbent paper.

Step 12

Deep-fry spinach and red chilli in the same hot oil, one by one. Drain on absorbent paper.

Step 13

Make a cavity in the puris and stuff with the cooked vegetables. Garnish with fried spinach and fried chilli and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.