Famous Old Delhi Kachori and Bedmi Puri Recipe :
Old Delhi is a paradise for food lovers, where every street and alley is filled with the aroma of rich, flavourful dishes. The people of Old Delhi have a deep-rooted love for food, influenced by centuries of Mughal, Persian, and North Indian culinary traditions. From sizzling kebabs and creamy butter chicken to the famous parathas of Chandni Chowk and the sweet indulgence of jalebis, food is an integral part of daily life and culture. Whether it’s a family gathering, a festival, or just an evening snack, the people of Old Delhi celebrate their love for food with passion and pride, making the city a haven for gastronomes.
Crispy Kachori :
Ingredients:
- For Dough:
2 cups all-purpose flour (maida)
2 tbsp semolina (for crispiness)
2 tbsp ghee
½ tsp salt
Water (as needed)
- For Stuffing:
1 cup split black gram (urad dal) (soaked for 4-5 hours)
1 tsp fennel powder
1 tsp coriander powder
½ tsp red chili powder
½ tsp turmeric powder
½ tsp garam masala
½ tsp dry mango powder (amchur)
Salt to taste
2 tsp oil
Oil for frying
Method:
- Mix all-purpose flour, semolina, salt, and ghee well. Gradually add water and knead into a firm dough. Cover and let it rest for 30 minutes.
- Grind the soaked urad dal into a coarse paste without adding water.
- Heat 2 tsp oil in a pan, add fennel powder, coriander powder, turmeric, and red chili powder, and sauté. Add the ground dal and cook well. Finally, mix in salt, dry mango powder, and garam masala. Let the mixture cool.
- Take small portions of dough, roll them slightly, place 1 spoonful of stuffing in the centre, seal the edges, and roll gently.
- Heat oil in a pan and fry the kachoris on medium heat until golden and crispy.
- Serve hot with spiced potato curry and sweet chutney.
Bedmi Puri
Ingredients:
- For Dough:
2 cups wheat flour
1 cup split black gram (urad dal) (soaked for 4-5 hours)
1 tsp fennel powder
1 tsp coriander powder
½ tsp turmeric powder
½ tsp red chili powder
½ tsp garam masala
½ tsp salt
2 tbsp oil
Water as needed
Oil for frying
Method:
Grind the soaked urad dal into a coarse paste without adding water.
In a large bowl, mix wheat flour, ground dal, fennel powder, coriander powder, turmeric, red chili powder, garam masala, salt, and 2 tbsp oil.
Add little water and knead into a stiff dough. Cover and let it rest for 20-25 minutes.
Make small balls from the dough and roll them into puris.
Heat oil and fry the puris until golden brown and crispy.
Serve hot with spicy potato curry.
Tips:
✔ Fry kachoris and bedmi puris on low heat for extra crispiness.
✔ Do not grind the dal too fine, or the stuffing will become sticky.
✔ Be careful not to over-roast the dal, as it may turn bitter.
Friendship never tasted so good, Foodies forever friends for life.
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