Urad dal - 1 cup
Green chilis - 3-4
Ginger - 1" piece
Asafoetida - 1/2 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tbsp
Fennel seeds powder - 1 tsp
Roasted cumin powder - 1/2 tsp
Amchur powder - 1/4 tsp
Garam masala powder - (3 cloves. 1/2" cinnamon stick, 1 black cardamom 5 black pepper corns)
Fresh coriander leaves - 1/4 cup (finely chopped)
Oil - 2-3 tbsps
Whole wheat flour - 2 cups
Semolina - 1/2 cup
Salt - as required
Oil - 1 tbsp
Water - as required to prepare dough
Oil for deep frying
Grind the drained whole urad dal to a coarse paste adding 2-3 tbsps of water. Do not make a smooth paste.
Heat 3 tbsps oil in a heavy bottomed vessel. Add asafoetida and allow to sizzle. Add the ground urad dal paste and mix vigorously as it will stick to the vessel. Add more oil if required. After 5 mts, add ginger-green chili paste, red chili powder, coriander powder, roasted cumin powder, fennel seeds powder, garam masala powder and amchur powder. Mix well and vigorously. It will take some time to appear like a crumbly mixture. Once it appears like a loose crumbly texture, add the chopped coriander leaves and mix. Turn off heat. Set aside this urad dal mixture in a separate bowl.
Take a large bowl, add the whole wheat flour, semolina, salt, oil and water and make a slightly firm dough. [At this stage you can add the cooked urad dal mixture along with the wheat flour while making the dough. Make lemon sized balls of the dough and roll out into 5"-6" flattened circles/puris and deep fry till crisp and golden brown]
If using the cooked urad dal mixture as a stuffing, you will first have to make a firm dough with whole wheat flour, semolina, salt, oil and water. Pinch out small lemon sized balls from the puri dough and roll each into 3" discs. Place a tbsp of the stuffing in the center of each disc. Bring the edges of the disc up to form a cup shape and enclose. Dust some flour on the working surface and roll the ball into a flattened 5"-6" circle. Prepare puris with the rest of the dough and set aside.
Heat oil for deep frying in a wide cooking vessel on high flame. Once the oil is hot, reduce flame to medium high and carefully slide a rolled out puri into the hot oil. Gently press the puri with a ladle and allow it to puff. Increase flame and cook for a couple of seconds and gently flip to the other side. Cook for a few seconds till it turns golden brown. Remove the bedmi puri from the oil and place on absorbent paper. Make bedmi puris with rest of the rolled out puris.
Serve warm bedmi puri with aloo sabzi.
You can mix the uncooked urad dal paste along with the spices, green chili-ginger paste and coriander leaves directly with the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown. OR
You can cook the ground urad dal paste along with the spices etc and add this cooked mixture directly to the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown. (I followed this method) OR
You can cook the ground urad dal paste along with the spices etc and use it as a stuffing.