Badnam Puri

Ingredients list for Badnam Puri

• 1 cup Semolina (rawa/suji)
• 1 cup Whole wheat flour (atta)
• 3 teaspoons Red chilli powder
• 4 teaspoons Fennel seeds (saunf) ground
• to taste Salt
• 16 Cherry tomatoes
• 2 tablespoons Oil for deep-frying and as required +
• ½ teaspoon Asafoetida
• 2 teaspoons Dried fenugreek leaves (kasoori methi)
• 2½ teaspoons Coriander powder
• 1 tablespoon Garlic finely chopped
• 1 tablespoon Ginger finely chopped
• 2 medium Potatoes peeled and diced
• ½ cup Green peas blanched
• ½ cup Corn kernels
• 1 small Broccoli separated into florets
• 1 cup Yogurt
• 1 teaspoon Fresh coriander leaves 1 tablespoon +
• 1 teaspoon Baking soda
• 4 tablespoons Spinach leaves (palak) shredded
• 4 Dried red chillies

Method

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.
2. Halve cherry tomatoes.
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.
4. Add cherry tomatoes and potatoes. Mix well and sauté for 2-3 minutes.
5. Add green peas, corn kernels and broccoli and saute for 2-3 minutes.
6. Add yogurt and salt and mix well. Add remaining red chilli powder and mix well. Cook for 2-3 minutes.
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.
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.
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.
10. Drizzle some more oil on the balls and roll out into oblong or round puris.
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.
12. Deep-fry spinach and red chilli in the same hot oil, one by one. Drain on absorbent paper.
13. Make a cavity in the puris and stuff with the cooked vegetables. Garnish with fried spinach and fried chilli and serve immediately.